pH-dependent Liquefaction of Thai Fermented Rice Noodles (<i>khanom jeen</i>) Associated with Bacterial Amylolytic Enzymes

Abstract

throughout Thailand sell products to local markets, as freshly made khanom jeen noodles are preferred by consumers (Kusano 2017). To meet increasing market demand, many of these small-to medium-sized producers now use mass-produced fermented rice flour products purchased from suburban factories, despite having previously prepared fermented rice flour themselves (Kusano 2017).Fermented rice flour used for making khanom jeen noodles is typically produced as follows: The rice materials are first soaked in water and then drained in a sieve container. Wet rice in the container is covered with a plastic sheet and left to stand overnight under ambient conditions to undergo solid-state fermentation. The rice is then washed with water and the same process is repeated for a few days. The fermented rice is then wet-milled and precipitated in an approximately 2% saltwater pool overnight to undergo liquid-state fermentation, after which the supernatant is replaced with fresh salt water. After a few days of liquid-