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Quality of rice wine using isolated microorganisms from Medombae, a starter culture from Cambodia
Dissertation Abstract:
The study evaluated the quality of rice wine produced by traditional and multi- parallel fermentations using the microorganisms isolated from Cambodia starter culture, Medombae. Dominant microorganisms from Medombae were identified as Mucor spp. and Rhyzopus oryzae for molds; and Saccharomycopsis spp., Candida tropicalis, and Saccharomyces cerevisiae for yeasts. Processing conditions and stability of instant starter culture production for rice wine processing were established. The R. oryzae- and mixed culture-inoculated non-pigmented steamed rice obtained consistently and significantly higher total sugar and reducing sugar values than the rest of the treatment. The pigmented rice has inherent property that contributed to the significantly lower microbial counts, as compared to the non-pigmented rice variety as substrate for fermentation. Waxy non-pigmented rice was found consistently giving higher alcohol content throughout the fermentation as compared to waxy pigmented rice. Multi-parallel method of rice wine fermentation provided wine recovery compared to traditional method. The sensory properties and acceptability of the rice wine produced by traditional and multi-parallel fermentation that rice wine from waxy pigmented rice had significantly higher acceptability than the waxy non-pigmented rice, probably both fermentation methods due to the reddish color of the samples. The pigment could also have contributed to the high total phenolic content and antioxidant activity. The physicochemical properties, sensory characteristics, antioxidant, and total phenolic content of rice wine were strongly positive and negatively correlated.
