The microbes make the sake brewery
Washington DC (SPX) Jul 25, 2014 - A sake brewery has its own microbial terroir, meaning the microbial populations found on surfaces in the facility resemble those found in the product, creating the final flavor according to research published ahead of print in the journal Applied and Environmental Microbiology. This is the first time investigators have taken a microbial census of a sake brewery. Many sake makers inoculate ... more
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