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American Society for Microbiology


The microbes make the sake brewery

A study by the University of California, Davis, investigated a single-species inoculation in a sake brewery, finding that environmental surfaces harbor similar microbiota as added microorganisms. The microbial populations change dramatically across fermentation stages, with Aspergillus oryzae dominating the process.

SourceAmerican Society for Microbiology·JournalApplied and Environmental Microbiology·DateJul 24, 2014