Hiochi Bacteria

Hiochi bacteria (Lactobacillus homohiochi) are spoilage microorganisms primarily associated with the deterioration of acidic foods and beverages, especially sake. These bacteria are thermophilic (heat-loving) and lactic acid-producing, thriving in warm environments and low pH conditions.

Characteristics of Hiochi Bacteria

• Lactic Acid Bacteria: They belong to the Lactobacillus genus and are responsible for acidification.
• Heat-Resistant: Survive pasteurization temperatures, making them difficult to eliminate.
• Anaerobic or Microaerophilic: Can grow in low-oxygen environments.
• Spoilage in Sake: Causes turbidity (cloudiness), off-flavors, and unwanted acidity.
• Resistant to Alcohol: Unlike many bacteria, they tolerate alcohol, making them a particular problem in fermented beverages like sake.

Prevention and Control

1. Pasteurization: Proper heating of sake (hi-ire) at controlled temperatures can reduce contamination.
2. Sanitation: Thorough cleaning of brewing equipment prevents contamination.
3. Cold Storage: Refrigeration slows down bacterial growth.
4. Filtration: Removing bacteria before bottling helps maintain product quality.
5. pH Control: Adjusting acidity levels can inhibit bacterial activity.