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Research Article

Traditional microbial control methods used in sake brewing effectively suppress predominant bacteria emerging during production of rice koji

Kota Naganumaa Graduate Faculty of Interdisciplinary Research, University of Yamanashi, Kofu, Yamanashi, Japan;b Food & Liquor and Biotechnology Section, Yamanashi Industrial Technology Center, Kofu, Yamanashi, JapanCorrespondence[email protected]
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Youji Nakagawaa Graduate Faculty of Interdisciplinary Research, University of Yamanashi, Kofu, Yamanashi, JapanView further author information

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Susumu Kokuboa Graduate Faculty of Interdisciplinary Research, University of Yamanashi, Kofu, Yamanashi, JapanView further author information

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Takuya Hashimotob Food & Liquor and Biotechnology Section, Yamanashi Industrial Technology Center, Kofu, Yamanashi, JapanView further author information

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Kayo Higuchib Food & Liquor and Biotechnology Section, Yamanashi Industrial Technology Center, Kofu, Yamanashi, JapanView further author information

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Naoko Ariizumib Food & Liquor and Biotechnology Section, Yamanashi Industrial Technology Center, Kofu, Yamanashi, JapanView further author information

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Masayuki Hayakawac Yamanashi Prefectural University, Kofu, Yamanashi, JapanView further author information

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Hideki Yamamuraa Graduate Faculty of Interdisciplinary Research, University of Yamanashi, Kofu, Yamanashi, JapanCorrespondence[email protected]
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