LAUSR

Investigation of Microbial Community Shifts under the Mizumoto Japanese Traditional Sake Brewing Process Using Chemical Analyses and High-throughput Sequencing

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0 Published in 2025 at "Microbes and Environments"

DOI: 10.1264/jsme2.me23066

Abstract: Over the past 10 centuries, sake brewing methods have been developed in stages, including doburoku, mizumoto, kimoto, yamahaimoto, and sokujyomoto. Mizumoto-sake is considered the oldest prototype. The brewing process involves lactic acid fermentation and multiple… read more here.

Keywords: sake; lactic acid; sake brewing; brewing process ... See more keywords

Source and succession of microbial communities and tetramethylpyrazine during the brewing process of compound-flavor Baijiu

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0 Published in 2024 at "Frontiers in Microbiology"

DOI: 10.3389/fmicb.2024.1450997

Abstract: Pyrazines are important flavor components and healthy active components in Baijiu, which including tetramethylpyrazine (TTMP). During the brewing process, the traceability of microbial communities and the content distribution characteristics of TTMP are important for improving… read more here.

Keywords: process; brewing process; flavor; microbial communities ... See more keywords

Interactive Teaching in Virtual Environments: Integrating Hardware in the Loop in a Brewing Process

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0 Published in 2024 at "Applied Sciences"

DOI: 10.3390/app14052170

Abstract: The teaching–learning process developed was based on the effective integration of the Hardware in the Loop (HIL) technique to control a brewing process. This required programming the autonomous control of the system and uploading it… read more here.

Keywords: hardware loop; process; brewing process; system ... See more keywords

HTC of Wet Residues of the Brewing Process: Comprehensive Characterization of Produced Beer, Spent Grain and Valorized Residues

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1 Published in 2020 at "Energies"

DOI: 10.3390/en13082058

Abstract: Steady consumption of beer results in a steady output of residues, i.e., brewer’s spent grain (BSG). Its valorization, using hydrothermal carbonization (HTC) seems sensible. However, a significant knowledge gap regarding the variability of this residue… read more here.

Keywords: characterization; spent grain; beer; brewing process ... See more keywords

Production of Ethyl-agarobioside, a Novel Skin Moisturizer, by Mimicking the Alcoholysis from the Japanese Sake-Brewing Process

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1 Published in 2023 at "Marine Drugs"

DOI: 10.3390/md21060341

Abstract: Agarobiose (AB; d-galactose-β-1,4-AHG), produced by one-step acid hydrolysis of agarose of red seaweed, is considered a promising cosmetic ingredient due to its skin-moisturizing activity. In this study, the use of AB as a cosmetic ingredient… read more here.

Keywords: brewing process; japanese sake; ethyl agarobioside; alcoholysis ... See more keywords