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Application Prospects for the Innovation of Defined Fungal Starter in Rice Wine Fermentation



Author(s)

Ngo Thi Phuong Dung and Huynh Xuan Phong

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DOI:10.17265/1934-7391/2011.04.002

Biotechnology Research and Development Institute, Can Tho University, Can Tho City 92000, Vietnam

The feasibility of pilot-scale manufacture of defined fungal starter and its application in rice wine production from different local starchy materials were investigated. Starter consisting of Amylomyces rouxii and Saccharomyces cerevisiae gave high performance in winemaking when prepared in conditions of rice flour 80% and cassava flour 20% with 4 incubation days. The starter level at 20% was favourably employed for manufacture with the initial amount of 10 kgmixed-flours. Dry starter granules which were vacuum packed could adapt ambient temperature (approx. 28-32℃) during 8 months of storage. The defined starter performed as superior inoculum for winemaking from different agricultural starchy resources. The undesirable bacteria were found at approx. 2 Log CFU/g of dry starter. By morphology, biochemical and physiological growth and the genetic partial 16S analyses, three bacterial isolates were characterized as Bacillus subtilis/amyloliquefaciens which may contaminate food but not cause food poisoning and not considered as a human pathogen.

Defined starter, rice wine, alcoholic fermentation, pilot-scale manufacture, undesirable bacteria.