Zhang Kaizheng, Wu Wenchi, Yan Qin
College of Bioengineering Sichuan University of Science & Engineering Zigong China.
Food Sci Nutr. 2020 May 19;8(7):2995-3003. doi: 10.1002/fsn3.1625. eCollection 2020 Jul.
Sake is the national alcoholic beverage of Japan, and its history can be traced back more than 1300 years. With the development and maturity of the sake-brewing technique, a unique flavor and taste gradually formed, which led to its wide use in Japan and internationally. This paper reviews and discusses the research advances of sake rice, koji, and sake yeast. The various enzymes and involved genes of microbes in the rice koji, and the separation/breeding of sake yeasts are expounded particularly. Moreover, the fields where further research is required are presented. Therefore, this review presents recent comprehensive research details of sake's ingredients and the involved study perspectives.
清酒是日本的国酒，其历史可追溯到1300多年前。随着清酒酿造技术的发展与成熟，逐渐形成了独特的风味和口感，这使其在日本及国际上得到广泛应用。本文综述并讨论了清酒用米、酒曲和清酒酵母的研究进展。特别阐述了米曲中微生物的各种酶及其相关基因，以及清酒酵母的分离/选育。此外，还提出了需要进一步研究的领域。因此，本综述介绍了清酒成分的最新综合研究细节及相关研究观点。
