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
Sake lees extract improves hepatic lipid accumulation in high fat diet-fed mice
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DOI: 10.1186/s12944-017-0501-y
Abstract: BackgroundNonalcoholic fatty liver disease (NAFLD) is increasing worldwide as one of the leading causes of chronic liver disease. Sake lees (SL) are secondary products of sake manufacturing and are considered to have beneficial effects on… read more here.
Keywords: accumulation; lipid accumulation; fed mice; high fat ... See more keywords