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. 2021 Feb 26;87(6):e02546-20. doi: 10.1128/AEM.02546-20

FIG 3.

FIG 3

Changes in bacterial cell density during the seed mash preparation process. Columns with a W at the top show the results of quantifying the cell density of the brewing water. (A) Genera in which the cell density was 100 cells/g or above at more than two sampling points in each batch. (B) Genera in which the cell density was 106 cells/g or above during the preparation process in any one or more sake breweries.