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Designation of rice cake starters for fermented rice products with desired characteristics and fast fermentation

Rakmai, Jaruporn, Cheirsilp, Benjamas, Srinuanpan, Sirasit
Journal of food science and technology 2019 v.56 no.6 pp. 3014-3022
Rhizopus oryzae, Saccharomycopsis fibuligera, Wickerhamomyces anomalus, amylases, enzyme activity, ethanol, fermented foods, flavor, rice cakes, submerged fermentation, yeasts, Thailand
This study aimed to control characteristics of fermented rice products by using functional fungi and yeasts isolated from traditional rice cake starters in Thailand. Amylolytic fungi, amylolytic yeasts, alcoholic yeasts and aromatic yeasts were isolated from rice cake starters through different isolation protocols. Among the protocols tested, the enrichment in rice cake fermentation prior to isolation was the most suitable protocol for isolation of amylolytic fungi from all rice cake starters. While the enrichment in submerged fermentation prior to isolation could increase the numbers of yeast isolates. The selected amylolytic fungus and amylolytic yeast were identified as Rhizopus oryzae F63S and Saccharomycopsis fibuligera Y71R, respectively. The yeast with high production of ethanol and aromatic ester was identified as Pichia anomala Y11E. Fermented rice cakes with different characteristics were prepared using various combinations of fungi and yeast. The combination of R. oryzae F63S with S. fibuligera Y71R exhibited strong amylolytic activity and produced an extra sweet fermented rice cake. While the combination of R. oryzae F63S with P. anomala Y11E showed higher alcoholic and aromatic flavors. Moreover, the pure yeast P. anomala Y11E added with commercial amylase has been proven as an innovative starter for fast fermentation. This concept may contribute greatly to the further development of fermented food with desired properties at industrial level.