Novel method for predicting the risk of spoilage by lactic acid bacteria during the storage of Japanese sake
Lactobacillus acetotolerans and Fructilactobacillus fructivorans are responsible for the spoilage of Japanese sake, and sake brewers want to control these bacteria to prevent product-quality deterioration. Due to these bacteria's slow growth, a long time must pass before a product's spoila...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001453 |
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