Skip to main content
SpringerLink
Log in

Monitoring Lactic Acid Bacterial Diversity During Shochu Fermentation

  • Living reference work entry
  • First Online:
Encyclopedia of Metagenomics

  • 139 Accesses

Synonyms

Beneficial microbe; Lactic acid bacteria

Definition

The composition of lactic acid bacteria during fermentation of Japanese traditional distilled spirit is reviewed.

Introduction

Shochu is a Japanese distilled spirit made from several starchy materials. Fermentation of alcoholic beverages is usually carried out by combination of several microorganisms. Lactic acid bacteria (LAB) are well known to play beneficial roles in several food fermentations, including dairy products, vegetables, and meat. This bacterial group is also beneficial for fermentation of beverages, e.g., aroma production and reduction of acid level in wines and growth prevention of spoilage microorganisms in sake. Recent culture-dependent and culture-independent study revealed that LAB can be seen in fermentation mashes of shochu. In the present chapter, lactic acid bacterial diversity during shochu fermentation is briefly reviewed.

Shochu Fermentation

Shochuis a popular Japanese distilled spirit and is...

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Institutional subscriptions

References

  • Endo A. Lactic acid bacterial diversity during shochu fermentation. PhD thesis, Tokyo University of Agriculture; 2005.

    Google Scholar 

  • Endo A. Diversity of lactic acid bacteria in fermented products. Jpn J Lactic Acid Bact. 2011;22:87–92.

    Google Scholar 

  • Endo A, Okada S. Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials. Int J Syst Evol Microbiol. 2005a;55:83–5.

    Article  CAS  PubMed  Google Scholar 

  • Endo A, Okada S. Monitoring the lactic acid bacterial diversity during shochu fermentation by PCR-denaturing gradient gel electrophoresis. J Biosci Bioeng. 2005b;99:216–21.

    Article  CAS  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido, 099-2493, Japan

    Akihito Endo

Authors
  1. Akihito Endo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Akihito Endo .

Editor information

Editors and Affiliations

  1. J. Craig Venter Institute (JCVI), Rockville, Maryland, USA

    Karen E. Nelson

Rights and permissions

Reprints and permissions

Copyright information

© 2013 Springer Science+Business Media New York

About this entry

Cite this entry

Endo, A. (2013). Monitoring Lactic Acid Bacterial Diversity During Shochu Fermentation. In: Nelson, K. (eds) Encyclopedia of Metagenomics. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-6418-1_196-1

Download citation

  • DOI: https://doi.org/10.1007/978-1-4614-6418-1_196-1

  • Received:

  • Accepted:

  • Published:

  • Publisher Name: Springer, New York, NY

  • Online ISBN: 978-1-4614-6418-1

  • eBook Packages: Springer Reference Biomedicine and Life SciencesReference Module Biomedical and Life Sciences

Publish with us

Policies and ethics

Search

Navigation