therefore , it becomes necessary to kill or get rid of undesirable bacteria or natural yeast by adding nitrate reducing bacteria or lactobacillus in order to produce lactic acid . そのため硝酸還元菌や乳酸菌を加え、乳酸を生成させることによって雑菌や野生酵母を死滅させ駆逐することが必要となる。
in the case of the yamaoroshi-haishi-mot , the utase means the following processes: lactobacillus and nitrate reducing bacteria that improve the taste of sake are slowly developed to produce lactic acid at about ph 3 .5 and to convert starch to sugar while the environmental temperature is kept low to prevent harmful wild yeast and bacteria that ruin sake from becoming active and growing . 山卸廃止酛では、酒をまずくする有害な野生酵母や雑菌が活動・繁殖できないような低温に環境を保ちながら、乳酸菌・硝酸還元菌など酒をおいしくする有益な酵母や菌をゆっくりと繁殖させ、pH3.5前後で乳酸を生成させ、糖化作用を行なうことをいう。
