Koji

Lotong, Napha

doi:10.1007/978-1-4613-0309-1_21

Cited by 14 publications

(11 citation statements)

References 63 publications

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“…The dough moisture content has been reported as an important parameter during the preparation of starch-based starters for alcoholic fermentation (Lotong, 1998;Steinkraus, Cullen, Pederson, Nellis & Gavitt, 1983). It should be favourable for the growth of mould and yeast: too low or too high moisture contents may result in poor viability of cultures and to failure of fermentation processes.…”

Section: Effect Of Mixed Flour Moisture Content and Incubation Timementioning

confidence: 99%

“…This wine differs from regular rice wine by its sherry-like taste and flavour, and its attractive brown-red colour. The principle of rice wine manufacture consists of the saccharification of steamed rice starch by fungal enzymes and the simultaneous or subsequent alcoholic fermentation by yeasts from traditional starter tablets (Lotong, 1998;Nout & Aidoo, 2002). The limited knowledge about the microbiological composition of traditional starters in relation to their performance in the fermentation poses an obstacle to industrial development, and thus the development of defined starters containing mixed pure cultures is a priority in food microbiology and technology research (Holzapfel, 1997;Ray, 2001;Zorba, Hancioglu, Genc, Karapinar, & Ova, 2003).…”

Section: Introductionmentioning

confidence: 99%

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

Dung

Rombouts

Nout

2005

Innovative Food Science & Emerging Technologies

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Section: Effect Of Mixed Flour Moisture Content and Incubation Timementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Dung

Rombouts

Nout

2005

Innovative Food Science & Emerging Technologies

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“…For example, Sake prepared from rice is a traditional alcoholic beverage in Japan, now widely sold around the world. 2 In Korea, traditional rice wines, Yakju, have long been produced and consumed. The rice is polished and steamed, and part of it is further steamed and used to grow a mould called nuruk (Korean-style koji) made with raw barley and various grains, which produces different types of enzymes required for brewing.…”

Section: Introductionmentioning

confidence: 99%

Understanding consumer preferences for rice wines using sensory data

Lee

2008

J Sci Food Agric

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BACKGROUND: To understand which sensory attributes drive consumers' preference for certain products, sensory attributes and consumer's preference scoring were related using preference mapping techniques. The objectives of this study were to understand the sensory attributes that drive consumer preference for rice wine products and to investigate the presence of the sub-groups with different preference patterns according to sensory properties of rice wines.

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“…In the preparation of a traditional starter, rice is ground and thoroughly mixed with certain spices, such as garlic and pepper. Water is added to make a dough-like material and then shaped into a small ball and placed on a bamboo tray 4 . Powder from an old starter is added at the mixing step or sprinkled over the ball.…”

Section: Introductionmentioning

confidence: 99%

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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Koji

Cited by 14 publications

References 63 publications

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

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

Understanding consumer preferences for rice wines using sensory data

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

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