standardization of starter culture for rice wine (tapuy)
DESCRIPTION
A report on a study aimed to develop instant starter culture for rice wine (tapuy) processing, by (1) isolating and identifying useful microorganisms for starter culture production; (2) evaluating the saccharifiying ability and alcohol production of the isolated strains; (3) developing a starter culture and determine its storage stability; and (4) evaluating the quality of rice wine produced by the developed starter culture.TRANSCRIPT
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Standardization of Starter
Culture for Rice Wine (Tapuy)
Processing
Erlinda I. Dizon1, Olivia M. Del Rosario1, Marissa V. Romero2, Evelyn H. Bandonill2
and Amelia V. Morales2
1Professor and University Researcher 2, respectively, Food Science Cluster, College of Agriculture, University of the Philippines Los Baños, College, Laguna, 4031, Philippines
2Supervising Science Research Specialist, Senior Science Research Specialist and Science Research Specialist I, respectively, Rice Chemistry and Food Science Division, Philippine Rice Research Institute, Maligaya, Science City of Munoz, Nueva Ecija, 3119, Philippines
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Objectives:
Main:
To develop instant starter culture for rice wine (tapuy) processing.
Specific:
1. Isolate and identify useful microorganisms for starter culture production;
2. Evaluate the saccharifiying ability and alcohol production of the isolated strains;
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Objectives:
3. Develop a starter culture and determine
its storage stability; and
4. Evaluate the quality of rice wine
produced by the developed starter culture
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Significant Accomplishments
The study revealed presence of
Rhizopus oryzae, Mucor piriformis
and Mucor racemosus, for molds;
Saccharomycopsis fibuligera and
three (3) Saccharomyces cerevisiae,
for yeasts; and Lactobacillus
plantarum, for lactic acid bacteria
(LAB)
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Microbial strains isolated from
bubod
M. piriformis R. oryzae 1
M. racemosus
R. oryzae 1
R. oryzae 2
Saccharomycopsis fibuligera S. cerevisiae L. plantarum
Molds
Yeasts
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Comparison of the total and reducing sugars
(%d.b.) of binuburan using selected strains as
inoculants
Strain Total Sugar
(%)
Reducing
Sugar (%)
Moisture
Content (%)
S. fibuligera 29.27 16.11 67.90
M. piriformis 15.43 10.05 67.15
R. oryzae 1 19.56 17.66 70.45
M.
racemosus
6.83 6.00 70.90
R. oryzae 2 43.56 36.61 71.30
A. oryzae
(control)
35.20 23.57 64.10
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Chemical composition of rice wine using
pure culture of isolated yeasts
Yeast
Code
Yield
(%)
pH TSS
(°Brix)
RS
(%)
TS
(%)
Alcohol
(%)
Y-1 142.80 4.00 4.90 0.15 0.25 14.00
Y-3 130.00 4.10 4.90 0.14 0.26 14.00
Y-4 128.00 4.00 5.00 0.15 0.27 13.00
Y1 - S. cerevisiae (isolated from bubod)
Y-3 - S. cerevisiae (isolated from bubod)
Y-4 - Sake yeast
Mixed cultures of isolated cultures were used for
saccharification
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Established processing conditions
for bubod preparation.
Parameter Processing Conditions
Heating of ground rice
Volume of water
Inoculum
♦60ºC, 24 hours
♦300 ml distilled water/
500g ground rice
♦2 slants each strain/
500g ground rice
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Parameter Processing Conditions
Drying of bubod
Packaging and
storage
♦1st day -- ART for 24 h
2nd day -- 37ºC for 24 h
3rd day -- ART for 24 h
4th day --37ºC for 24 h
♦Cool at ART, pack in
PE plastic bag or
clean bottle,
seal/cover and store at
4-8ºC
Bubod : Thickness – 7.0mm
Diameter – 41mm
Moisture Content : 11.0 -13.0%
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Instant starter cultures for rice
wine processing
Local Bubod Freeze-dried
starter cultures
Developed
starter culture
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Appearance of binuburan after 3 days
fermentation
Freeze-
dried
(mixed)
Bubod
(mixed)
Freeze-
dried
A. oryzae
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Fermenting Rice Wine Using
Different starter Cultures
Freeze-dried Bubod A. oryzae
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Harvested Rice wine from
different treatments
Freeze-dried Bubod A. oryzae
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Percentage wine recovery
Starter
culture
Lees
(%)
Vol of
wine
(L)
Weight of: Raw Cooked
rice rice
(kg) (kg)
Recovery (%)
Based on:
Raw Cooked
rice rice
Freeze
-dried
400 5.115 1.55 3.15 330.00 162.00
Bubod 450 5.120 1.55 3.15 330.32 162.50
A.
oryzae
650 4.280 1.55 3.15 276.13 139.50
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Sensory evaluation
♦ Among the three treatments, wine from bubod
had the highest score for overall acceptability,
typical wine flavor and smoothness attributes.
♦Meanwhile, wine inoculated with A. oryzae had
the highest score for clarity and aroma.
♦ Results suggest the need for refinement
(activated C filtration process & aging) prior to
bottling to improve the quality of the wine
produced from laboratory-prepared starter
cultures.
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Summary and Conclusion:
♦ Identified microorganisms from Bubod, include:Rhizopus oryzae, Mucor piriformis and Mucor racemosus, for molds; Saccharomycopsis fibuligera and three (3) Saccharomyces cerevisiae, for yeasts; and Lactobacillus plantarum, for lactic acid bacteria (LAB);
♦ For starch saccharification:
Rhizopus oryzae and S. fibuligera
For alcohol fermentation:
Saccharomyces cerevisiae
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Summary and Conclusion:
♦ Processing conditions and stability of instant starter culture production for rice wine processing are established;
♦ Multi-parallel method of rice wine fermentation gives high percentage wine recovery compared to traditional method;
♦ Aging and refinement process is needed to further improve the sensory attributes of the resulting wine prior to bottling
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Thank You for Listening