Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast
In the manufacture of sake, Japanese traditional rice wine, sake yeast is fermented with koji, which is steamed rice fermented with the non-pathogenic fungus Aspergillus oryzae. During fermentation, sake yeast requires lipids, such as unsaturated fatty acids and sterols, in addition to substances pr...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PeerJ Inc.
2018-05-01
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| Series: | PeerJ |
| Subjects: | |
| Online Access: | https://peerj.com/articles/4768.pdf |