Microbiology of Fermented Foods 1998
DOI: 10.1007/978-1-4613-0309-1_21
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Cited by 14 publications
(11 citation statements)
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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%
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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%
“…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%
“…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%