Recent Advances in Japanese Brewing Technology (Japanese technology reviews)

Covers recent technological progress in addition to historical background.
Special emphasis is placed on microbial strains used in food fermentation and beverage production, as well as DNA technology employed for microbial strain development. Developments in been and sake brewing research are reveiwed, providing analyses of microbial processes, enzymatic mechanisms and by-product formation. Contemporary studies of soy sauce fermentation and vinegar making are also examined.