Bacterial DNA Diversity among Clear and Cloudy Sakes, and Sake-kasu

Q3 Computer Science

Open Bioinformatics Journal Pub Date : 2020-08-13 DOI:10.2174/1875036202013010074

Momoka Terasaki, H. Nishida

引用次数: 10

Abstract

Bacterial DNA frequently detected in sake samples was from environmental bacterial contamination that occurs early in the sake production process. Contaminating bacteria are usually killed by the ethanol produced as the sake yeast grows; after which, if bacteria lyse, the bacterial DNA is released into the sake solution. However, if the bacterial cells do not lyse, they will precipitate toward the sediment. Thus, there is bacterial DNA diversity in clear and cloudy sake, but less diversity in sake-kasu.

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清浊清酒和清酒的细菌DNA多样性

在清酒样品中经常检测到的细菌DNA来自清酒生产过程早期发生的环境细菌污染。受污染的细菌通常被清酒酵母生长时产生的乙醇杀死；之后，如果细菌裂解，则细菌DNA被释放到清酒溶液中。然而，如果细菌细胞不裂解，它们就会向沉积物沉淀。因此，清酒和混浊清酒中存在细菌DNA多样性，而清酒中的细菌DNA则较少。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Open Bioinformatics Journal Computer Science-Computer Science (miscellaneous)

CiteScore

2.40

自引率

0.00%

发文量

期刊介绍： The Open Bioinformatics Journal is an Open Access online journal, which publishes research articles, reviews/mini-reviews, letters, clinical trial studies and guest edited single topic issues in all areas of bioinformatics and computational biology. The coverage includes biomedicine, focusing on large data acquisition, analysis and curation, computational and statistical methods for the modeling and analysis of biological data, and descriptions of new algorithms and databases. The Open Bioinformatics Journal, a peer reviewed journal, is an important and reliable source of current information on the developments in the field. The emphasis will be on publishing quality articles rapidly and freely available worldwide.