Featured Research

from universities, journals, and other organizations

Microbes make the sake brewery

Date:
July 24, 2014
Source:
American Society for Microbiology
Summary:
A sake brewery has its own microbial terroir, meaning the microbial populations found on surfaces in the facility resemble those found in the product, creating the final flavor according to research. This is the first time investigators have taken a microbial census of a sake brewery.

A sake brewery has its own microbial terroir, meaning the microbial populations found on surfaces in the facility resemble those found in the product, creating the final flavor according to research published ahead of print in the journal Applied and Environmental Microbiology. This is the first time investigators have taken a microbial census of a sake brewery.

Many sake makers inoculate with both bacteria and yeast, says corresponding author David A. Mills of the University of California, Davis, but he and his colleagues investigated a sake brewery where inoculation is restricted to a single species, Aspergillus oryzae, at the first of three stages of fermentation.

"The purpose was to be able to ask the question, 'do the environmental surfaces have microbiota that are similar to those that normally are added to ferment the product?'" says Mills.

And despite the single stage one inoculation, the microbial populations change dramatically at each fermentation stage -- koji, moto, and moromi.

"The kojii fermentation is dominated by an inoculated fungus, Aspergillus oryzae, which helps process the rice into smaller, more available sugars," says Mills. "The Kojii is then diluted with steamed rice and water to form the seed mash or moto. In this stage the alcoholic fermentation commences with yeast and various lactic acid-producing bacteria populations expanding."

That, says Mills, is followed by the major fermentation in sake. "Yeast perform the alcoholic fermentation, while a range of other bacteria -- Bacillus, Staphylococcus, Lactobacillus -- consume available nutrients and stabilize the product."

"At each stage, most of these organisms -- with the exception of the added A. oryzae -- could also be found on the equipment surfaces, suggesting the house microbiome provides the necessary microbes to carry out the fermentation," says Mills. "Thus, the environmental conditions are important for controlling these fermentations."

The results echo those of studies Mills and collaborators have done on other food facilities: an artisanal cheese maker, and wine facilities, he says. He adds that this line of research is currently at the natural history stage where census is taken, and that ecological understanding, the kind of understanding that will enable predictive product improvement, will come later. But he expects this kind of facility monitoring to become the norm.

"Understanding the microbial interface between food facilities and food products in a global way will be important for controlling the safety and quality of many different foods and beverages," says Mills.


Story Source:

The above story is based on materials provided by American Society for Microbiology. Note: Materials may be edited for content and length.


Journal Reference:

  1. N. A. Bokulich, M. Ohta, M. Lee, D. A. Mills. Indigenous bacteria and fungi drive traditional kimoto sake fermentations. Applied and Environmental Microbiology, 2014; DOI: 10.1128/AEM.00663-14

Cite This Page:

American Society for Microbiology. "Microbes make the sake brewery." ScienceDaily. ScienceDaily, 24 July 2014. <www.sciencedaily.com/releases/2014/07/140724172056.htm>.
American Society for Microbiology. (2014, July 24). Microbes make the sake brewery. ScienceDaily. Retrieved October 1, 2014 from www.sciencedaily.com/releases/2014/07/140724172056.htm
American Society for Microbiology. "Microbes make the sake brewery." ScienceDaily. www.sciencedaily.com/releases/2014/07/140724172056.htm (accessed October 1, 2014).

Share This



More Plants & Animals News

Wednesday, October 1, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Earth Has Lost Half Its Vertebrate Wildlife Since 1970: WWF

Earth Has Lost Half Its Vertebrate Wildlife Since 1970: WWF

Newsy (Sep. 30, 2014) A new study published by the World Wide Fund for Nature found that more than half of the world's wildlife population has declined since 1970. Video provided by Newsy
Powered by NewsLook.com
Dolphins Might Use Earth's Magnetic Field As A GPS

Dolphins Might Use Earth's Magnetic Field As A GPS

Newsy (Sep. 30, 2014) A study released Monday suggests dolphins might be able to sense the Earth's magnetic field and possibly use it as a means of navigation. Video provided by Newsy
Powered by NewsLook.com
How To Battle Stink Bug Season

How To Battle Stink Bug Season

Newsy (Sep. 30, 2014) Homeowners in 33 states grapple with stink bugs moving indoors at this time of year. Here are a few tips to avoid stink bug infestations. Video provided by Newsy
Powered by NewsLook.com
California University Designs Sustainable Winery

California University Designs Sustainable Winery

Reuters - US Online Video (Sep. 27, 2014) Amid California's worst drought in decades, scientists at UC Davis design a sustainable winery that includes a water recycling system. Vanessa Johnston reports. Video provided by Reuters
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:

Strange & Offbeat Stories


Plants & Animals

Earth & Climate

Fossils & Ruins

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins