![]() pseudomesenteroides and Pediococcus pentosaceus ( Bora et al., 2016). Some of the most frequently appearing LAB strains are Lb. The starter culture used in rice wine is locally recognized as xaj-pitha, a combination of mixed culture of molds, yeasts and bacteria (LAB) that are maintained on substrates, such as rice powder and fortified with several herbs. Molds are mixed with water and allowed to undergo a submerged alcoholic fermentation (SmF) by various yeast cultures ( Pichia anomala, Saccharomyces cerevisiae and Trichosporon) using traditional starter flat cakes ( Jeyaram, Singh, Capece, & Romano, 2008). This is achieved by fungal enzymes under aerobic solid-state fermentation (SSF) conditions. The standard to prepare rice wine involves the process of saccharification of steamed rice starch. ![]() Rice wine is a significant beverage used in religious functions among the Ahoms ( Saikia, Tag, & Das, 2007). It is locally named “ xaj-pani” especially by the Ahoms community of Assam. Rice wine (from glutinous rice) is a conventional alcoholic drink in North-Eastern India (Manipur and Assam). Behera, in Probiotic Beverages, 2021 2.5.2 Rice-wine
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