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.
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