16S rRNA amplicon sequencing of sake fermentation starter

Kimoto-style fermentation starter is a traditional preparation method of sake brewing. In this process, specific microbial transition patterns have been observed within nitrate-reducing bacteria, lactic acid bacteria, and yeasts during the production process. We have characterized phylogenetic compositions and diversity of the bacterial community in a sake brewery using kimoto-style fermentation. Comparing the time-series changes with other sake breweries previously reported, we found that the microbial transitions discovered in this study differed significantly from other breweries. Specifically, the lactic acid bacteria, Leuconostoc spp. was a predominant species in the late stage in the preparation process of fermentation starter, on the other hand, Lactobacillus spp., which plays a pivotal role in other breweries, was not detected in this analysis. The discovery of this new variation of microbiome transition in Kimoto-style fermentation has further deepened our understanding of the diversity of sake brewing.