Glycosylceramide modifies the flavor and metabolic characteristics of sake yeast
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DOI: 10.7717/peerj.4768
Abstract: 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… read more here.
Keywords: addition; glycosylceramide; sake yeast; characteristics sake ... See more keywords