sake Kimoto
Selected indexed studies
- Metabolic switching of sake yeast by kimoto lactic acid bacteria through the [GAR(+)] non-genetic element. (J Biosci Bioeng, 2018) [PMID:29861316]
- A dark matter in sake brewing: Origin of microbes producing a Kimoto-style fermentation starter. (Front Microbiol, 2023) [PMID:36819013]
- Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto). (J Biosci Bioeng, 2020) [PMID:32265130]
_Worker-drafted node — pending editorial review._
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- Metabolic switching of sake yeast by kimoto lactic acid bacteria through the [GAR(+)] non-genetic element. (2018) pubmed
- A dark matter in sake brewing: Origin of microbes producing a Kimoto-style fermentation starter. (2023) pubmed
- Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto). (2020) pubmed
- Changes in Bacterial and Chemical Components and Growth Prediction for Lactobacillus sakei during Kimoto-Style Fermentation Starter Preparation in Sake Brewing: a Comprehensive Analysis. (2021) pubmed
- Screening of Leuconostoc mesenteroides strains suitable for kimoto-style brewing of sake with high antioxidant capacity. (2025) pubmed
- Emergence of [GAR(+) ] cells in yeast from sake brewing affects the fermentation properties. (2023) pubmed
- Assaying D-Amino Acid in Japanese Sake Using L-Amino Acid Derivatizing Agent. (2024) pubmed
- A unique case in which Kimoto-style fermentation was completed with Leuconostoc as the dominant genus without transitioning to Lactobacillus. (2023) pubmed
- The community of lactic acid bacteria during kimoto-style seed mash making process and its control. (2024) pubmed
- Indigenous bacteria and fungi drive traditional kimoto sake fermentations. (2014) pubmed