title: Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter.
abstract: Sake is made from steamed rice, malted rice, and water. Sake production begins with the preparation of a small-scale starter (moto); the quality of moto significantly influences the flavor and richness of sake. In the traditional starter, yamahai-moto, the growth of naturally occurring lactic acid bacteria represses the putrefactive micro-organisms, whereas in the modern starter, sokujo-moto, this is achieved by adding lactic acid. In this study, the successive change in bacterial flora of yamahai-moto was analyzed by pyrosequencing 16S ribosomal RNA genes. Lactobacillus was dominant throughout the process (93-98%). Nitrate-reducing bacteria that have been generally assumed to be the first colonizers of yamahai-moto were scarcely found in the early stage, but Lactobacillus acidipiscis dominated. Lactobacillus sakei drastically increased in the middle stage. This is the first report, though one case study, to show how the early stage microbiota in Japanese yamahai-moto is varyingly controlled without nitrate-reducing bacteria using next-generation sequencing.
authors.affiliation: a Research Institute for Bioresources and Biotechnology , Ishikawa Prefectural University , Nonoichi , Japan.|b Department of Food Science , Ishikawa Prefectural University , Nonoichi , Japan.
authors.forename: Takashi
authors.initials: T
authors.lastname: Koyanagi
authors.affiliation: a Research Institute for Bioresources and Biotechnology , Ishikawa Prefectural University , Nonoichi , Japan.
authors.forename: Akira
authors.initials: A
authors.lastname: Nakagawa
authors.affiliation: a Research Institute for Bioresources and Biotechnology , Ishikawa Prefectural University , Nonoichi , Japan.
authors.forename: Masashi
authors.initials: M
authors.lastname: Kiyohara
authors.affiliation: a Research Institute for Bioresources and Biotechnology , Ishikawa Prefectural University , Nonoichi , Japan.
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Matsui
authors.affiliation: c Industrial Research Institute of Ishikawa , Kanazawa , Japan.
authors.forename: Atsushi
authors.initials: A
authors.lastname: Tsuji
authors.affiliation: b Department of Food Science , Ishikawa Prefectural University , Nonoichi , Japan.
authors.forename: Florin
authors.initials: F
authors.lastname: Barla
authors.affiliation: c Industrial Research Institute of Ishikawa , Kanazawa , Japan.
authors.forename: Harumi
authors.initials: H
authors.lastname: Take
authors.affiliation: c Industrial Research Institute of Ishikawa , Kanazawa , Japan.
authors.forename: Yoko
authors.initials: Y
authors.lastname: Katsuyama
authors.affiliation: d Syata-Shuzo Co., Ltd. , Hakusan , Japan.
authors.forename: Koji
authors.initials: K
authors.lastname: Tokuda
authors.affiliation: c Industrial Research Institute of Ishikawa , Kanazawa , Japan.
authors.forename: Shizuo
authors.initials: S
authors.lastname: Nakamura
authors.affiliation: a Research Institute for Bioresources and Biotechnology , Ishikawa Prefectural University , Nonoichi , Japan.
authors.forename: Hiromichi
authors.initials: H
authors.lastname: Minami
authors.affiliation: b Department of Food Science , Ishikawa Prefectural University , Nonoichi , Japan.
authors.forename: Toshiki
authors.initials: T
authors.lastname: Enomoto
authors.affiliation: e Graduate School of Biostudies , Kyoto University , Kyoto , Japan.
authors.forename: Takane
authors.initials: T
authors.lastname: Katayama
authors.affiliation: a Research Institute for Bioresources and Biotechnology , Ishikawa Prefectural University , Nonoichi , Japan.
authors.forename: Hidehiko
authors.initials: H
authors.lastname: Kumagai
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis / Q000382:microbiology*; D058491:Bacterial Load; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D059014:High-Throughput Nucleotide Sequencing; D007777:Lactobacillaceae / Q000145:classification / Q000235:genetics* / Q000378:metabolism; D064307:Microbiota / Q000235:genetics*; D012275:Oryza / Q000378:metabolism*; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics
chemical_list: D012336:RNA, Ribosomal, 16S; D000431:Ethanol
keywords: 16S rDNA pyrosequencing; Japanese sake starter; fermented food microbiota; lactic acid bacteria; yamahai-moto