Terasaki Momoka, Miyagawa Sayaka, Yamada Masato, Nishida Hiromi
Biotechnology Research Center and Department of Biotechnology, Toyama Prefectural University, 5180 Kurokawa, Imizu, Toyama, 939-0398, Japan.
Narimasa Sake Brewery, 418 Tachi, Nanto, Toyama, 939-1676, Japan.
Curr Microbiol. 2018 Jul;75(7):874-879. doi: 10.1007/s00284-018-1460-x. Epub 2018 Feb 22.
There are two types of starter cultures used in Japanese rice wine (sake) fermentation, namely, sokujo-moto and yamahai-moto. Analyses of microbiota changes during sake production using yamahai-moto have already been reported. In this study, we analyzed microbiota changes during sake production using sokujo-moto. In addition, we sequenced bacterial DNA from the water used in sake production. The Lactobacillus DNA sequences, which are frequently detected during sake production using yamahai-moto, were not detected during sake production using sokujo-moto, indicating that the Lactobacillus DNA detected in sakes made from yamahai-moto is from the fermentation starter. Most bacterial DNA sequences detected in water were not found in the production samples of sake suggesting that these bacteria do not proliferate during sake production. Thus, most of the bacterial DNA sequences detected during the production may be from the bacterial contamination during the production process.
日本米酒（清酒）发酵过程中使用两种类型的酒母，即速醸元（sokujo-moto）和山廃元（yamahai-moto）。此前已有关于使用山廃元酿造清酒过程中微生物群变化的分析报道。在本研究中，我们分析了使用速醸元酿造清酒过程中的微生物群变化。此外，我们对清酒生产用水中的细菌DNA进行了测序。在使用山廃元酿造清酒过程中经常检测到的乳酸杆菌DNA序列，在使用速醸元酿造清酒过程中未被检测到，这表明在山廃元酿造的清酒中检测到的乳酸杆菌DNA来自发酵酒母。在水中检测到的大多数细菌DNA序列在清酒生产样品中未被发现，这表明这些细菌在清酒生产过程中不会增殖。因此，在生产过程中检测到的大多数细菌DNA序列可能来自生产过程中的细菌污染。
