Microbiological and Chemical Changes in Tapuy Fermentation

概要

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Tapuy is a rice wine indigenous to the mountain regions of northern Luzon in the Philippines. To examine the microflora and the hydrolysis of rice-starch during its fermentation, microbiological and chemical analyses were conducted. Saccharomycopsis fibuligera and S. burtonii, both amylase producers, were present in abundance in the early stage of fermentation, together with Saccharomyces uvarum, which was the dominatn yeast during the rest of the fermentation. Of the lactic acid bacteria, Pediococcus pentosaceus was the dominant species during fermentation, while Lactobacillus viridescens and L. brevis were found in the early stage. Molds were relatively few. Since glucose was the main sugar detected in tapuy, crude amylases were obtained from S. fibuligera, S. burtonii and Mucor sp. and studied. They appeared to be mainly glucoamuylases.
公益社団法人日本生物工学会の論文
1985-02-25