yuta yamagishi

TheKimoto-style fermentation starter is a traditional preparation method ofsakebrewing. In this process, specific microbial transition patterns have been observed within nitrate-reducing bacteria and lactic acid bacteria during the production process of the fermentation starter. We have characterized phylogenetic compositions and diversity of the bacterial community in asakebrewery performing theKimoto-style fermentation. Comparing the time-series changes with othersakebreweries previously reported, we found a novel type ofKimoto-style fermentation in which the microbial transition differed significantly from other breweries during the fermentation step. Specifically, the lactic acid bacteria,Leuconostocspp. was a predominant species in the late stage in the preparation process of fermentation starter, on the other hand,Lactobacillusspp., which plays a pivotal role in other breweries, was not detected in this analysis. The discovery of this new variation of microbiome transition inK...