期刊
FOOD SCIENCE & NUTRITION
卷 8, 期 7, 页码 2995-3003出版社
WILEY
DOI: 10.1002/fsn3.1625
关键词
brewing; koji; sake rice; sake yeast
资金
- Key R&D Programme of the Sichuan Province of China [2018FZ0093]
- State Coarse Cereals Process Technology Center (Chengdu University) [16CCPC-02]
- Seedling Engineering Cultivating Program of the Sichuan Province of China [2019062]
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据