清酒是日本的国家酒精饮料,它的历史可以追溯到1300多年前。随着清酒酿造技术的发展和成熟,一种独特的味道和味道逐渐形成,这导致了它在日本和国际上的广泛使用。本文回顾和讨论了清酒米的研究进展,koji,和清酒酵母。稻曲中微生物的各种酶和相关基因,重点阐述了清酒酵母的分离/育种。此外,提出了需要进一步研究的领域。因此,这篇综述介绍了最近对清酒成分的全面研究细节和所涉及的研究观点。
Sake is the national alcoholic beverage of Japan, and its history can be traced back more than 1300 years. With the development and maturity of the sake-brewing technique, a unique flavor and taste gradually formed, which led to its wide use in Japan and internationally. This paper reviews and discusses the research advances of sake rice, koji, and sake yeast. The various enzymes and involved genes of microbes in the rice koji, and the separation/breeding of sake yeasts are expounded particularly. Moreover, the fields where further research is required are presented. Therefore, this
review presents recent comprehensive research details of sake\'s ingredients and the involved study perspectives.