Seisankin (acid-producing bacteria)

Seisankin (acid-producing bacteria) is a general term for bacteria that produce acid in the shubo (yeast starter) or moromi (fermentation mash) during the sake-brewing process. They mainly include lactic acid bacteria, but other bacteria are also present. Because seisankin affect flavor and aroma during fermentation, they are important to brewers. In sake quality control, seisankin detection and measurement of bacterial acidity are carried out to determine the degree of seisankin contamination. These tests allow measures to be taken to produce sake of consistent quality.