Not Just Wine: Sake Brewery Has Its Own Microbial Terroir

A sake brewery has its own microbial terroir, meaning the microbial populations found on surfaces in the facility resemble those found in the product and help create the final flavor. This is the first time investigators have taken a microbial census of a sake brewery.  Many sake makers inoculate with both bacteria and yeast, says corresponding author David A. Mills of the University of California, Davis, but he and his colleagues investigated a sake brewery where inoculation is restricted to a single species, Aspergillus oryzae, at the first of three stages of fermentation. read more

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