24 julio 2014
A sake brewery has its own microbial terroir, meaning the microbial populations found on surfaces in the facility resemble those found in the product, creating the final flavor according to research. This is the first time investigators have taken a microbial census of a sake brewery.
http://feeds.sciencedaily.com/~r/sciencedaily/~3/igcIbtufmBE/140724172056.htm
