home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Development of fermented rice-based beverages from wild strains of Saccharomyces cerevisiae isolated from fresh litchi and Jamun fruits of Assam, India

Paper Details

Research Paper 20/04/2023
Views (594) Download (50)
current_issue_feature_image
publication_file

Development of fermented rice-based beverages from wild strains of Saccharomyces cerevisiae isolated from fresh litchi and Jamun fruits of Assam, India

SS. Seanapati, D. Saikia
Int. J. Biosci.22( 4), 126-131, April 2023.
Certificate: IJB 2023 [Generate Certificate]
Key: Ethanol contentPhysicochemical propertiesRice-based beverageSaccharomyces cerevisiaeSensory evaluation

Abstract

The isolates Saccharomyces cerevisiae L1 and Saccharomyces cerevisiae J7 were isolated from Litchi and Jamun fruits of Assam, India respectively. These were applied for beverage production using rice as substrate. The fermented beverages were analyzed physiochemically using parameters like pH, total soluble solids, and antioxidant properties. The beverages were also observed for ethanol content, carbohydrate, energy, and protein content using FSSAI (Food Safety and Standards Authority of India). The study revealed that the developed fermented rice-based beverages have shown some differences and similarities in different criteria. The strain Saccharomyces cerevisiae L1 was found to be potent in comparison to the strain Saccharomyces cerevisiae J7. The pH was found to be 3.5, Total soluble solid was 7.8◦ Brix and 58.6% antioxidant properties for Saccharomyces cerevisiae L1 whereas, for Saccharomyces cerevisiae J7, pH was found to be 3.7, total soluble solids was 8◦ Brix and 55.6% antioxidant properties. The ethanol content was measured to be 9% in the case of Saccharomyces cerevisiae L1 and 5.2% in the case of Saccharomyces cerevisiae J7. A sensory evaluation study revealed that the fermented rice beverage by Saccharomyces cerevisiae L1 was more satisfactory than Saccharomyces cerevisiae J7.

VIEWS 95
Cover PDF

Albergaria H, Arneborg N. 2016. Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: Role of physiological fitness and microbial interactions. Applied Microbiology and Biotechnology 100(5), 2035-2046.

Bhuyan DJ, Barooah MS, Bora SS, Singaravadivel K. 2014. Biochemical and nutritional analysis of rice beer of North East India 13(1), 142-148.

Chay C, Elegado FB, Dizon EI, Hurtada WA, Norng C, Raymundo LC. 2017. Effects of rice variety and fermentation method on the physiochemical and sensory properties of rice wine. International Food Research Journal 24(3).

Deka AK, Handique P, Deka DC. 2018. Antioxidant-activity and physicochemical indices of the rice beer used by the Bodo community in north-east India. Journal of the American Society of Brewing Chemists 76(2), 112-116.

FSSAI M. 2015. Manual of Methods of Analysis of Foods. Method 16, 56-61.

García-Ríos E, Guillamón JM. 2019. Sulfur dioxide resistance in Saccharomyces cerevisiae: beyond SSU1. Microbial Cell 6(12), 527.

Gibson B, Dahabieh M, Krogerus K, Jouhten P, Magalhães F, Pereira R, Vidgren V. 2020. Adaptive laboratory evolution of ale and lager yeasts for improved brewing efficiency and beer quality. Annual Review of Food Science and Technology 11, 23-44.

Jeong JW, Nam PW, Lee SJ, Lee KG. 2011. Antioxidant activities of Korean rice wine concentrates. Journal of Agricultural and Food Chemistry 59(13), 7039-7044. https://doi.org /10.1021 /jf200901j.

Kushwaha UKS. 2016. Black rice: Research, history and development. Springer.

Lee SJ, Kwon YH, Kim HR, Ahn BH. 2007. Chemical and sensory characterization of Korean commercial Rice wines (Yakju). Food Science and Biotechnology 16(3), 374-380.

Mandakovic D, Pulgar R, Maldonado J, Mardones W, González M, Cubillos FA, Cambiazo V. 2020. Fungal diversity analysis of grape musts from central valley-Chile and characterization of potential new starter cultures. Microorganisms 8(6), 956. https://doi.org /10.3390/microorganisms8060956.

Miguel MGDCP, de Castro Reis LV, Efraim P, Santos C, Lima N, Schwan RF. 2017. Cocoa fermentation: Microbial identification by MALDI-TOF MS and sensory evaluation of produced chocolate. LWT 77, 362-369.

Pakuwal E, Manandhar P. 2020. Production of rice based alcoholic beverages and their quality evaluation. Journal of Food Science and Technology Nepal 12(12), 37-48. https://doi.org/10.3126 /jfstn.v12i12.30133.

Parapouli M, Vasileiadis A, Afendra AS, Hatziloukas E. 2020. Saccharomyces cerevisiae and its industrial applications. AIMS microbiology 6(1), 1. https://doi.org/10.3934%2Fmicrobiol.2020001.

Pontes A, Hutzler M, Brito PH, Sampaio JP. 2020. Revisiting the taxonomic synonyms and populations of Saccharomyces cerevisiae– phylogeny, phenotypes, ecology and domestication. Microorganisms 8(6), 903. https://doi.org/10.3390 /microorganisms8060903.

Scholes AN, Pollock ED, Lewis JA. 2021. A wild yeast laboratory activity: from isolation to brewing. Journal of Microbiology & Biology Education 22(2), e00186-21 https://doi.org/10.1128 /jmbe.00186-21.

Senapati SS, Saikia D, Bhagawati P. 2021. Isolation and Characterization of Amylolytic Yeast Strains Isolated from Indigenous Fruits of Assam, India.

Seo DH, Jung JH, Kim HY, Kim YR, Ha SJ, Kim YC, Park CS. 2007. Identification of lactic acid bacteria involved in traditional Korean rice wine fermentation. Food Science and Biotechnology 16(6), 994-998.

Tamang JP, Watanabe K, Holzapfel WH. 2016. Diversity of microorganisms in global fermented foods and beverages. Front Microbiol 7(377), 1-28. https://doi.org/10.3389/fmicb.2016.00377.

Vadkertiová R, Jana M, Dana V, Elena S. 2012. “Yeasts and yeast-like organisms associated with fruits and blossoms of different fruit trees. Canadian Journal of Microbiology 58(12), 1344-1352. https://doi.org/10.1139/cjm-2012-0468.

Submit Manuscript