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. 2021 Aug 18;9(8):1760. doi: 10.3390/microorganisms9081760

Figure 4.

Figure 4

Difference between kuratsuki and non-kuratsuki microorganisms in the sake brewing process. Koji contains Aspergillus oryzae. Moto contains A. oryzae and Saccharomyces cerevisiae. S. cerevisiae in moto produces ethanol during the sake brewing process.