Encyclopedia of Metagenomics

Living Edition
| Editors: Karen E. Nelson

Monitoring Lactic Acid Bacterial Diversity During Shochu Fermentation

  • Akihito Endo
Living reference work entry
DOI: https://doi.org/10.1007/978-1-4614-6418-1_196-1

Synonyms

Definition

The composition of lactic acid bacteria during fermentation of Japanese traditional distilled spirit is reviewed.

Introduction

Shochu is a Japanese distilled spirit made from several starchy materials. Fermentation of alcoholic beverages is usually carried out by combination of several microorganisms. Lactic acid bacteria (LAB) are well known to play beneficial roles in several food fermentations, including dairy products, vegetables, and meat. This bacterial group is also beneficial for fermentation of beverages, e.g., aroma production and reduction of acid level in wines and growth prevention of spoilage microorganisms in sake. Recent culture-dependent and culture-independent study revealed that LAB can be seen in fermentation mashes of shochu. In the present chapter, lactic acid bacterial diversity during shochu fermentation is briefly reviewed.

Shochu Fermentation

Shochuis a popular Japanese distilled spirit and is...

Keywords

Lactic Acid Bacterium Sweet Potato Alcoholic Fermentation Lactic Acid Bacterium Strain Leuconostoc Mesenteroides 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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References

  1. Endo A. Lactic acid bacterial diversity during shochu fermentation. PhD thesis, Tokyo University of Agriculture; 2005.Google Scholar
  2. Endo A. Diversity of lactic acid bacteria in fermented products. Jpn J Lactic Acid Bact. 2011;22:87–92.Google Scholar
  3. Endo A, Okada S. Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials. Int J Syst Evol Microbiol. 2005a;55:83–5.PubMedCrossRefGoogle Scholar
  4. Endo A, Okada S. Monitoring the lactic acid bacterial diversity during shochu fermentation by PCR-denaturing gradient gel electrophoresis. J Biosci Bioeng. 2005b;99:216–21.PubMedCrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  1. 1.Department of Food and Cosmetic Science, Faculty of BioindustryTokyo University of AgricultureAbashiriJapan