Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine

Dung, Ngo Thi Phuong; Rombouts, F.M.; Nout, M.J.R.

doi:10.1016/j.ifset.2005.04.007

Cited by 33 publications

(27 citation statements)

References 8 publications

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“…Our result is in agreement with a report of Dung et al 33 that used a defined mixedculture fungal fermentation starter for the controlled production of Vietnamese rice wine, and obtained a superior flavour and overall acceptability of the rice wine compared to the local commercial rice wines produced from the undefined conventional starter. The use of a defined starter culture mixture will also enable controlled manipulation of the species and amount of the microorganisms mixed in the starter to design sato with different bouquet and flavour.…”

Section: Discussionsupporting

confidence: 93%

Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage

Luangkhlaypho¹,

Pattaragulwanit²,

Leepipatpiboon³

et al. 2014

ScienceAsia

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Sato is a traditional Thai alcohol beverage produced by the fermentation of steamed rice with a microbial starter. The industrial production of sato faces problems with inconsistent quality due to the variability in the microbial community of the starter. Previously, an NP1 starter was selected from 114 starter samples for its abilities to liquefy rice, to ferment and produce ethanol, and to give a good flavour and taste to the resultant sato. Here, we developed a defined starter culture mixture for sato fermentation, according to the composition of the microorganisms identified in the NP1 starter. The oenological parameters during the fermentation with the original NP1 starter and the defined starter culture mixture were compared. The NP1 starter and the alternative starter exhibited similar microbial population dynamics, as determined by conventional cultivation-dependent methods and by cultivation-independent denaturing gradient gel electrophoresis (DGGE) analysis. The profiles of the organic acids, glycerol, and the volatile compounds produced during fermentation were similar. The sato fermented with the two different starters gained similarly high scores of sensory evaluation. Based on these data, we concluded that the defined starter culture mixture has a great potential to become an alternative starter to produce high quality sato with consistency and may facilitate industrial production of sato. The advantages of using the DGGE analysis in combination with the conventional culture method to study the microbial population dynamics during the fermentation process of sato are discussed.

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Section: Discussionsupporting

confidence: 93%

Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage

Luangkhlaypho¹,

Pattaragulwanit²,

Leepipatpiboon³

et al. 2014

ScienceAsia

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“…was also found in nuruk starter from Korea (Kim 1968). Dung (2004), Dung et al (2005Dung et al ( , 2006Dung et al ( , 2007, Lee and Fujio (1999) and Thanh et al (2008) revealed that Rhizopus oryzae was isolated in banh men starter from Vietnam. Rhizopus was also found in chiu-yueh for lao-chao, a fermented rice product (Wei and Jong, 1983).…”

Section: Identification Of Mold Isolatesmentioning

confidence: 99%

“…This study agreed with Tsuyoshi et al (2005) and Thapa and Tamang (2004) who also identified the presence of S. cerevisiae in marcha. S. cerevisiae has been selected for the production of defined granulated starters for the production of high-quality Vietnamese rice wine (Dung 2004;Dung et al 2005). In addition, Sm.…”

Section: Identification Of Yeast Isolatesmentioning

confidence: 99%

“…Variability in quality is strongly correlated with the type of mold and yeast present and quality control in the production of the traditional starter culture. Dung et al (2005) developed a starter culture containing a defined mixed cultures of mold (Amylomyces rouxii) and yeast (Saccharomyces cerevisiae), and herbal extracts (from fennel and clove). However, starter culture in Cambodia is prepared using the traditional method, not the well-defined culture, and its production is limited only to some families because the recipe is kept secret and handed down from one generation to another.…”

Section: Introductionmentioning

confidence: 99%

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Isolation and identification of molds and yeasts in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia

Chim¹,

Dizon²,

Elegado³

et al. 2017

Food Res.

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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.

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“…Rice cakes were made by drying rice dough at 40 °C in a convective air drying oven for 5 h to reach a moisture content of about 4-5% w/w according to Dung et al (2005).…”

Section: Convective Air Dryingmentioning

confidence: 99%

Effectiveness of convective drying to conserve indigenous yeasts with high volatile profile isolated from algerian fermented raw bovine milk (Rayeb)

2016

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Yeasts Candida tropicalis, Yarrowia lipolytica, Wickerhamomyces anomalus, Issatchenkia orientalis, Kluyveromyces marxianus, Saprochaete suaveolens and Trichosporon coremiiforme were isolated and identified by physiological, biochemical tests with API 20C AUX system and molecular methods by restriction fragment analysis of PCR-amplified 28S-rRNA from Algerian fermented raw bovine milk (Rayeb). Selected yeasts S. suaveolens, I. orientalis, K. marxianus and W. anomalus produced esters and higher esters which can exert a pertinent influence on the sensory characteristics of Rayeb. Viability of S. suaveolens and W. anomalus using three methods of drying (freeze-drying, convective drying, and spray-drying) and during 4 months of storage at 4 °C and 25 °C in the darkness was studied. Immediately after each drying method, high survival was obtained using freeze-drying followed by convective drying in rice cakes and spray-drying respectively. During storage at 4 °C, convective drying provided better survival of yeast cultures of S. suaveolens and W. anomalus than freeze-drying. At 25 °C of storage, convective and freeze-dried yeast cultures showed no significant loss of viable cells up to 2 months of storage. Spray-dried yeast cultures had the greatest loss of viable count during the 3 months of storage at 25 °C.Keywords: Rayeb; yeasts; identification; volatile compounds; preservation methods.Practical Application: Conservation of selected yeasts that produce volatile compounds by convective air drying compared to high cost freeze-drying and spray-drying methods.

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Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine

Cited by 33 publications

References 8 publications

Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage

Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage

Isolation and identification of molds and yeasts in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia

Effectiveness of convective drying to conserve indigenous yeasts with high volatile profile isolated from algerian fermented raw bovine milk (Rayeb)

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