Sake (IMAGE)

Cell Press

Sake

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We all know that humans have domesticated plants and animals for our sustenance and enjoyment, but we’ve tamed various microbes as well. Now researchers reporting online on July 12 in Current Biology, a Cell Press publication, show that the mark of that domestication on microbes, and specifically on the mold used for thousands of years to brew sake and soy sauce from rice and soybeans, looks rather unique. This image shows different types of sake.

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Gibbons et al. <i>Current Biology</i>

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