Molecular Hydrogen Treatment of Sake Yeast and kuratsuki Bacteria Affects Sake Taste
Abstract
:1. Introduction
2. Materials and Methods
2.1. Cultivation of Microorganisms
2.2. Estimation of Sake Taste
2.3. Statistical Analysis
3. Results and Discussion
3.1. Effect of H2 Treatment on Ethanol Fermentation of Sake Yeast
3.2. H2 Treatment Affects Sake Taste
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Saito, M.; Nishida, H. Molecular Hydrogen Treatment of Sake Yeast and kuratsuki Bacteria Affects Sake Taste. Fermentation 2023, 9, 516. https://doi.org/10.3390/fermentation9060516
Saito M, Nishida H. Molecular Hydrogen Treatment of Sake Yeast and kuratsuki Bacteria Affects Sake Taste. Fermentation. 2023; 9(6):516. https://doi.org/10.3390/fermentation9060516
Chicago/Turabian StyleSaito, Misaki, and Hiromi Nishida. 2023. "Molecular Hydrogen Treatment of Sake Yeast and kuratsuki Bacteria Affects Sake Taste" Fermentation 9, no. 6: 516. https://doi.org/10.3390/fermentation9060516
APA StyleSaito, M., & Nishida, H. (2023). Molecular Hydrogen Treatment of Sake Yeast and kuratsuki Bacteria Affects Sake Taste. Fermentation, 9(6), 516. https://doi.org/10.3390/fermentation9060516