Diversity of Bacillus Isolates from the Sake Brewing Process at a Sake Brewery.

Emi Kanamoto,Yoshiji Shiraki,Hiromi Nishida,Keigo Terashima

doi:10.3390/microorganisms9081760

Emi Kanamoto, Yoshiji Shiraki + Show 2 more

Open Access

https://doi.org/10.3390/microorganisms9081760

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Journal: Microorganisms	Publication Date: Aug 18, 2021
Citations: 13	License type: CC BY 4.0

Affiliation: Toyama Prefectural University, Kirin (Japan)

Abstract

We collected 92 isolates belonging to the genus Bacillus from the sake brewing process at Shiraki Tsunesuke Sake Brewery in Gifu, Japan to determine whether there is strain specificity at individual sake breweries. After distributing the isolates into seven groups, we observed that at least two groups (68 isolates) were kuratsuki bacteria at Shiraki Tsunesuke Sake Brewery. The kuratsuki Bacillus isolates were collected from different samples at the early and late stages of sake brewing in 2021 and 2019, respectively. These results showed that kuratsuki Bacillus entered the sake brewing process at this location. These kuratsuki Bacillus isolates had a high ethanol tolerance. Our previous paper showed the existence of kuratsuki Kocuria at Narimasa Sake Brewery in Toyama, Japan, but this study demonstrated that it is not found at Shiraki Tsunesuke Sake Brewery. Therefore, each sake brewery has specific kuratsuki bacterial strains, which are isolated with high frequency and contribute a specific flavor or taste to each sake brewery.

Highlights

MethodsWe isolated bacteria during the early stage o Bacterial
Isolation sake brewing processes of this sake brewery, compared them, and discussed th Bacterial isolation was performed for four different sampling date samples from Shiraki Tsunesuke Sake Brewery (Table 1)
All Isolates from Shiraki Tsunesuke Sake Brewery belong to the Genus Bacillus

Summary

Methods

We isolated bacteria during the early stage o Bacterial. Isolation sake brewing processes of this sake brewery, compared them, and discussed th Bacterial isolation was performed for four different sampling date samples from Shiraki Tsunesuke Sake Brewery (Table 1). (DMB) (BD, Franklin Lakes, NJ, USA), LB (10 g/L of tryptone, 10 g/L of NaCl, 5 g/L yeast extract), and TGY (5 g/L of tryptone, 3 g/L of yeast extract, 1 g/L of glucose), Isolation containing 25 μg/mL of cycloheximide, were used [6]. Bacterial isolation was performed for four different sampling date samples from to each medium (20 mL) and cultured at 15 ◦ C and 30 ◦ C for 72 h.

Results

Discussion

Conclusion