sake Yamahai
Selected indexed studies
- Combination of four bacterial strains isolated from Yamahai-shubo in traditional Japanese sake brewing. (Food Sci Nutr, 2023) [PMID:37324876]
- Solvent-assisted stir bar sorptive extraction and gas chromatography-mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake. (Food Chem, 2023) [PMID:36334457]
- Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake. (PLoS One, 2018) [PMID:29298316]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake. (2018) pubmed
- The community of lactic acid bacteria during kimoto-style seed mash making process and its control. (2024) pubmed
- Combination of four bacterial strains isolated from Yamahai-shubo in traditional Japanese sake brewing. (2023) pubmed
- Solvent-assisted stir bar sorptive extraction and gas chromatography-mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake. (2023) pubmed
- Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter. (2016) pubmed
- Detection of Bacterial DNA During the Process of Sake Production Using Sokujo-Moto. (2018) pubmed
- Bacterial DNA Detected in Japanese Rice Wines and the Fermentation Starters. (2017) pubmed
- Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites. (2018) pubmed
- Mechanisms of aroma compound formation in traditional Japanese sake brewing by natural lactic acid fermentation: Insights from solvent-assisted stir bar sorptive extraction with GC-MS and bacterial flora analysis. (2026) pubmed
- Effects of transient change in temperature by daki warm treatment on the growth of bacteria during kimoto-style seed mash preparation. (2025) pubmed