Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages
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DOI: 10.1016/j.heliyon.2020.e03379
Abstract: Sake lees (Sake-kasu) are the sediments of Japanese sake brewing process from fermented rice with Aspergillus oryzae and yeasts. Sake lees contain various enzymes and metabolites derived from the Sake starter culture, and expected to… read more here.
Keywords: supplementation; lees sake; effects sake; fermented dry ... See more keywords