Medombae is a dried starter culture used for traditional rice wine processing in Cambodia. However, studies on the role of mold and yeast present and their efficacy for rice wine fermentation are still limited. Cultural and morphological tests revealed that the isolated representative mold strains were isolated based on the method of identification used as Mucor spp and Rhizopus oryzae. On the other hand, the biochemical properties of the first yeast isolate using the Vitek 2 identification system and YST Card identification suggests its identity as Candida tropicalis. The second yeast strain examined for its morphological and cultural characteristic using agar slide technique, and its protein profile which was compared to the reference and sample protein masses using Biomerieux Vitek MS (MALD-TOF) showed the presence of Saccharomyces cerevisiae. The biochemical characteristics and cellular characteristics of the third yeast isolate as described by Lodder (1970) and Kreger-Van Rij (1984) confirmed its identity as Saccharomycopsis spp. The DNA test of identification of the isolates should be conducted to further confirm the identity of the isolates.
The study determined the total phenolic (TP) content, antioxidant activity (AOA) and copper reduction antioxidant capacity (CUPRAC) of rice wine from waxy pigmented and non-pigmented rice varieties using traditional and multi-parallel fermentation methods with different starter cultures. The rice wine produced using waxy pigmented rice had high TP and AOA compared to rice wine produced using waxy non-pigmented rice regardless of the method of fermentation (traditional or multi-parallel). The type of starter culture had less effect on the TP, AOA and CUPRAC of the rice wines. The results of the study revealed that the rice wine produced using the Cambodian waxy rice possess bioactive compounds that could function as antioxidants, with higher values obtained from pigmented than the non-pigmented variety. Hence, this study proved that rice wine is a healthy alcoholic drink. However, future research should be conducted to identify the specific antioxidant compounds in rice wine using waxy pigmented rice.
Distribution of Cambodia's rice liquor, srasor, is limited only to some local areas due to its poor and inconsistent quality. The study, in general, aimed to improve the quality of srasor through identification of the technical issues and other factors affecting product's quality. Specifically, the study focused to modify the traditional process of srasor production; conduct trial production to evaluate the effectiveness of the modified techniques, and determine the quality of the resulting product through physicochemical properties evaluation. Simple production cost analysis was also conducted. Process modifications of the traditional method of srasor processing were done through the implementation of proper sanitation practices, rice cooking method, fermentation condition, and technique of distillation. Results revealed that the yield and alcohol content of the product using the modified method significantly increased. Adoption of the improved method also resulted in the profitability of rice liquor production.
Fermented foods play a very important role in Cambodian health and nutrition, as well as other developing countries where food preservation methods may be limited. SIENG, a Khmer fermented soybean product, naturally contains both beneficial and pathogenic microorganisms. Traditional fermentation that relies on natural microbial flora and environmental conditions results in variable product quality and can lead to spoilage. A starter culture such as Bacillus subtilis can ensure the safety and stability of the products. The objective of this study is to control the growth of Gram positive pathogens contaminated into traditional fermented soybean (SEING) by using antimicrobial Bacillus subtilis isolated from the same kind of food. Out of 120 SIENG samples, 49 B. cereus strains were isolated, and 12 of B. cereus were positively synthesized compared with the lyophilized control enterotoxin. Two of these strains (BTM8-7 and BTM8-8) produced high levels of enterotoxin. We identified five Bacillus strains with the ability to fight against indicator pathogenic microorganisms. Among the five strains, B. CeM6-2 had the highest activity level against Lactobacillus plantrum ATCC 8014 and the largest diameter. B. CeM6-2 tolerated up to 20 h at 30 °C and 22 h at 37 °C. In testing the strains with PK and PK-PMSF enzymes, bacteriocin produced by the strain B. CeM6PK untreated and B. CeM6-2PK-PMSF had a significantly stronger ability to suppress all the pathogenic indicators from 0 h to 47 h compared to the B. CeM6-2PK. Moreover, CeM6-2 outperformed the Miyagino strains, as it actively produced bacteriocin that fought against all four indicator strains of Gram positive and lactic acid groups, especially against Listeria monocytogenes, Streptococcus pyrogene, Leuconostoc mesenterids and L. plantarum, from 0 h-58 h and 0 h-40 h at 35 °C. CeM6-2 (1%) strain had the highest ability to fight against B. cereus at 24 h and at 34 h to 44 h incubation as well. CeM6-2 (10:0 mL) and CeM6-2 (9:1 mL) have the strongest ability to fight against B. cereus at room temperature (48 h and 72 h). The longer incubation and time at room temperature produce the highest level of bacteriocin. Thus, bacteriocins produced by B. CeM6-2 can be used as a preservative in food processing industries to avoid food spoilage even in higher temperatures and time.
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