Abstract
The identification and characterization of lactic acid bacteria isolated from sake-mush using ‘Kimoto’, produced by a traditional brewing method was performed. By phenotyupic analysis and 16S rRNA sequence analysis, the coccal strains and the rod-shaped strains were identified as Leuconostoc mesenteroides and Lactobacillus sakei, respectively. These isolates of each species showed a growth ability at low temperature and sensitivity to alcohol. Some strains of Lactobacillus sakei produced bacteriocins and showed an antibacterial activity.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
