Title: JAPANESE TRADITIONAL FERMENTATION USES SOLID‐STATE FUNGAL CULTIVATION TO PRODUCE SAKE
Abstract: The filamentous fungus Aspergillus oryzae has been used in the production of traditional fermented foods such as shoyu and miso and drinks such as sake for more than 1000 years in Japan, making it the most important filamentous fungus in the country. One of the distinctive features of the use of A. oryzae in Japanese traditional fermentation is the use of solid-state cultivation (rice grain, soybean, and wheat bran). Since filamentous fungi often secrete more enzymes in solid-state culture than in submerged culture, several commercial enzymes are produced using A. oryzae in solid-state culture in addition to traditional fermentation methods. Here we outline the methods of sake brewing and introduce the science behind the molecular mechanisms involved in sake brewing.
Publication Year: 2023
Publication Date: 2023-07-14
Language: en
Type: other
Indexed In: ['crossref']
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