Chinese Rice Pudding Fermentation : Fungal Flora of Starter Cultures and Biochemical Changes during Fermentation

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概要

• 論文の詳細を見る

• Nineteen molds and fifteen yeasts were isolated from four commercial starter cultures. Four mold isolates(Rhizopus arrhizus ATCC 46429,Rhizopus arrhizus ATCC 46430,Rhizopus formosaensis ATCC 46431,and Rhizopus jauanicus ATCC 46432)and four yeast isolates(Torulopsis sp. ATCC 44944,Hansenula sp. ATCC 44945,Hansenula anomala ATCC 46058,and Torulopsis sp. ATCC 46433)were selected for combination tests to study their abilities to convert stramed glutinous into good quality Chinese rice pudding. The progress of the fermentation was determined by the degree of change in the reducing sugars content and ethanol production. The results indicated that a combination of each mold culture studied and a yeast isolate, Torulopsis sp. ATCC 46433 or ATCC 44944,changed the sticky rice into a soft and juicy product with a sweet taste and a mild alcoholic flavor in 4 days. The mixture of a mold cluture, Rhizopus arrhizus ATCC 46430 and a yeast culture, Hansenula sp. ATCC 44945 or H. anomala ATCC 46058,made a product with a sour taste and a strong alcoholic flavor.

• 公益社団法人日本生物工学会の論文
• 1983-12-25

著者

• Jong Shung-chang

  Roc; American Type Culture Collection

• Wei Ding-ling

  Department Of Biochemistry National Yang-ming Medical College Taipei

関連論文

• Chinese Rice Pudding Fermentation : Fungal Flora of Starter Cultures and Biochemical Changes during Fermentation

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