Heritage sustainable lactic acid fermentation in a byproduct of sake making
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Reusing byproducts has been an issue ever since sake production was established in ancient Japan. Sake kasu, an ethanol-containing solid byproduct remaining after pressing sake, is widely used as a marinade base to enhance flavor and preservation. Here, we isolated ethanolphiliclactic acid bacteria that dominate the microbial community in sake kasu-based traditional foods. This study highlights the potential existence of heritage, sustainable fermentation to transform byproducts into high-value foods.
