FERMENTED FOODS | Fermentations of the Far East

Gandjar, Indrawati

doi:10.1006/rwfm.1999.0625

Cited by 11 publications

(15 citation statements)

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“…Some molds are also efficient in alcoholic fermentation. Different bacteria, mainly lactic acid bacteria (LAB), occur as opportunistic contaminants (Gandjar 1999 ; Thanh et al 2008 ).…”

Section: Discussionmentioning

confidence: 99%

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Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (Xaj-pitha) of Assam, India

et al. 2016

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This is the first report on the microbial diversity of xaj-pitha, a rice wine fermentation starter culture through a metagenomics approach involving Illumine-based whole genome shotgun (WGS) sequencing method. Metagenomic DNA was extracted from rice wine starter culture concocted by Ahom community of Assam and analyzed using a MiSeq® System. A total of 2,78,231 contigs, with an average read length of 640.13 bp, were obtained. Data obtained from the use of several taxonomic profiling tools were compared with previously reported microbial diversity studies through the culture-dependent and culture-independent method. The microbial community revealed the existence of amylase producers, such as Rhizopus delemar, Mucor circinelloides, and Aspergillus sp. Ethanol producers viz., Meyerozyma guilliermondii, Wickerhamomyces ciferrii, Saccharomyces cerevisiae, Candida glabrata, Debaryomyces hansenii, Ogataea parapolymorpha, and Dekkera bruxellensis, were found associated with the starter culture along with a diverse range of opportunistic contaminants. The bacterial microflora was dominated by lactic acid bacteria (LAB). The most frequent occurring LAB was Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc lactis, Weissella cibaria, Lactococcus lactis, Weissella para mesenteroides, Leuconostoc pseudomesenteroides, etc. Our study provided a comprehensive picture of microbial diversity associated with rice wine fermentation starter and indicated the superiority of metagenomic sequencing over previously used techniques.

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“…Some molds are also efficient in alcoholic fermentation. Different bacteria, mainly lactic acid bacteria (LAB), occur as opportunistic contaminants (Gandjar 1999 ; Thanh et al 2008 ).…”

Section: Discussionmentioning

confidence: 99%

“…Acidification caused by this group of bacteria favors the growth of amylolytic yeast and fungi while suppressing the growth of unwanted spoilage and pathogenic bacteria (Gandjar 1999 ; Haard et al 1999 ). Probably abundance of LAB is also the reason behind most of the off-flavored and hazy colored rice wine with low shelf life.…”

Section: Discussionmentioning

confidence: 99%

Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (Xaj-pitha) of Assam, India

et al. 2016

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“…Dwidjoseputro and Wolf (1970), identified microorganisms from a Tape containing two yeast species, which are Candida lactose and Pichia Malanga. Djien (1972) (Gandjar 2003).…”

Section: Simultaneous Saccharification and Fermentation Performancementioning

confidence: 99%

Direct Ethanol Production from Breadfruit Starch (Artocarpus communis Forst.) by Engineered Simultaneous Saccharification and Fermentation (ESSF) using Microbes Consortium

Farida

Syamsu

Rahayuningsih

2015

Int. J. Renew. Energy Dev.

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Breadfruit (Artocarpus communis Forst.) is one of sources for ethanol production, which has high starch content (89%). Ethanol production from breadfruit starch was conducted by Simultaneous Saccharification and Fermentation (SSF) technology using microbes consortium. The aim of the research was to examine a method to produce ethanol by SSF technology using microbes consortium at high yield and efficiency. The main research consisted of two treatments, namely normal SSF and enginereed SSF. The results showed that normal SSF using aeration and agitation during cultivation could produce ethanol at 11.15 ± 0.18 g/L, with the yield of product (Yp/s) 0.34 g ethanol/g substrate; and yield of biomass (Yx/s) 0.29 g cell/g substrate, respectively. A better result was obtained using engineered SSF in which aeration was stopped after biomass condition has reached the end of the exponential phase. The ethanol produced was 12.75 ± 0.04 g/L, with the yields of product (Yp/s) 0.41 g ethanol/g substrate, and the yield of cell (Yx/s) 0.09 g cell/g substrate.

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“…Tempoyak is the fermented pulp of durian fruit that has distinctive durian smell and a creamy yellow color and is widely consumed in both Malaysia and Indonesia as side dish and condiment (Battcock and Ali, 1998;Irwandi and Che-Man, 1996;Gandjar, 2000). As a condiment, tempoyak is used with certain fish and vegetables dishes.…”

Section: Introductionmentioning

confidence: 99%

Phenotypic Identification of Lactic Acid Bacteria Isolated from Tempoyak (Fermented Durian) Made in the Philippines

Yuliana¹,

Dizon²

2011

IJB

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Nine (9) Gram-positive bacteria, isolated from 8-day old fermenting durian (tempoyak) made in the Philippines were classified and subjected to phenotypic analyses. Based on morphological and biochemical characteristics, the lactic acid bacteria (LAB) isolates were identified as Lactobacillus plantarum, Lactobacillus sp, Weissella paramesenteroides and Pediococcus acidilactici. This is the first report for the presence of Weissella sp and Pediococcus sp in tempoyak. Live cells of LABs in tempoyak makes it a functional food and probably with potential as probiotic product.

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FERMENTED FOODS | Fermentations of the Far East

Cited by 11 publications

References 1 publication

Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (Xaj-pitha) of Assam, India

Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (Xaj-pitha) of Assam, India

Direct Ethanol Production from Breadfruit Starch (Artocarpus communis Forst.) by Engineered Simultaneous Saccharification and Fermentation (ESSF) using Microbes Consortium

Phenotypic Identification of Lactic Acid Bacteria Isolated from Tempoyak (Fermented Durian) Made in the Philippines

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