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| http://dx.doi.org/10.3389/fmicb.2021.602380 | DOI Listing |
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Screening of Leuconostoc mesenteroides strains suitable for kimoto-style brewing of sake with high antioxidant capacity.
J Biosci Bioeng
January 2025
Industrial Technology Innovation Center of Ibaraki Prefecture, 3781 Nagaoka, Ibaraki-machi, Higashiibaraki-gun, Ibaraki 311-3195, Japan. Electronic address:
Sake brewed using the kimoto-style exhibits high antioxidant capacity and is expected to inhibit the deterioration of sake quality due to oxidation. However, the antioxidant capacity of the added lactic acid bacteria has not been explored. We aimed to screen the lactic acid bacterium, Leuconostoc mesenteroides, with excellent brewing and antioxidant capacity, to develop sake with high antioxidant capacity.
View Article and Find Full Text PDFImaging Lipidomics and Metallomics of Brown Rice Cultivars Used for Sake Production.
Mass Spectrom (Tokyo)
December 2024
Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
Many previous studies have reported various phospholipids and elements that affect sake production; however, it seems to be challenging to investigate individual types in each rice variety due to their high diversity, not to mention their distribution patterns. Since its introduction, mass spectrometry imaging (MSI) has gained attention in various fields as a simple compound visualization technique. The current study highlights the progress of powerful MSI in comprehensively analyzing phospholipids and minerals in brown rice for sake production.
View Article and Find Full Text PDFEfficient yeast breeding using a sake metabolome analysis for a strain evaluation.
J Biosci Bioeng
December 2024
National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan; Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Hiroshima 739-8530, Japan. Electronic address:
Article Synopsis
- * To improve this process, researchers used metabolome analysis to evaluate yeast strains after screening for desired traits, leading to the selection of 110 sake yeast candidates cultured in a controlled environment.
- * The study found that the metabolomic data from small-scale cultures was consistent with larger fermentation tests, suggesting the effectiveness of metabolome analysis in identifying yeast strains with specific desirable traits, marking a novel approach for yeast breeding in sake production.
Screening using loop-mediated isothermal amplification (LAMP) assay and breeding of a strain isolated from Muramatsu Park, Japan, for sake brewing.
Mycoscience
May 2024
Department of Bioengineering, Nagaoka University of Technology.
Sake is a Japanese alcoholic beverage produced by fermenting steamed rice and (a culture of on steamed rice) with sake yeast, a strain of Sake yeast strains are important for maintaining product quality and process efficiency. In this study, a strain from Muramatsu Park, Gosen City, Niigata Prefecture was isolated using a loop-mediated isothermal amplification (LAMP) assay. The yeast strain was cultured using the mass spore-cell/cell-cell mating method with a sake yeast haploid.
View Article and Find Full Text PDFCharacterization and application of Lachancea thermotolerans isolates for sake brewing.
J Biosci Bioeng
January 2025
Department of Applied Biological Chemistry, Faculty of Agriculture, Kindai University, 3327-204 Nakamachi, Nara 631-8505, Japan; Agricultural Technology and Innovation Research Institute, Kindai University, 3327-204 Nakamachi, Nara 631-8505, Japan. Electronic address:
Non-conventional yeasts are increasingly being used in the production of fermented beverages owing to their ability to create unique and high-quality products. The yeast Lachancea thermotolerans is of great industrial significance, particularly in the production of l(+)-lactic acid, which is beneficial for acidifying wine, beer, and potentially sake. To explore its potential in sake brewing, three L.
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