Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages.

Sake lees (Sake-kasu) are the sediments of Japanese sake brewing process from fermented rice with and yeasts. Sake lees contain various enzymes and metabolites derived from the Sake starter culture, and expected to add aroma, flavor and softness to sausages. We investigated the effects of Sake lees supplementation on fermented dry sausage characteristics over an aging period of 35 days.