Microbiological studies on amylolytic oriental fermentation starters

Hesseltine, C. W.; Rogers, R. F.; Winarno, F.G.

doi:10.1007/bf00437031

Cited by 72 publications

(39 citation statements)

References 14 publications

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“…Chinese liquor is typically obtained from cereals such as sorghum by complex fermentation processes using natural mixed culture starters 7 . Already over 20 years ago, Hesseltine et al 11 mentioned three major categories of amylolytic starters used in Asia for alcoholic fermentation, namely: (1) koji, pure cultures of Aspergillus sojae and A. oryzae, used for soya sauce and miso production; (2) large compact cakes based on whole-wheat flour, fermented for about 4 weeks, containing yeasts, Rhizopus and Absidia spp., used for the "kao-liang" process of alcoholic fermentation; and (3) mixed cultures of yeasts, bacteria and fungi, in the form of flattened or round balls, compact in texture and dry. These are allowed to ferment for a short time, dried and used to make alcohol or fermented foods from starchy materials such as rice or cassava.…”

Section: Introductionmentioning

confidence: 99%

Daqu- A Traditional Chinese Liquor Fermentation Starter

Zheng

Tabrizi

Nout

et al. 2011

Journal of the Institute of Brewing

275

198

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J. Inst. Brew. 117(1), 82-90, 2011Chinese liquor is one of the world's oldest distilled alcoholic beverages, and it is typically obtained with the use of Daqu fermentation starters. Daqu is a saccharifying and fermenting agent, having a significant impact on the flavour of the product. Daqu can be categorized according to maximum incubation temperatures (high, medium and low) and flavour (sauce, strong, light and miscellaneous). Most Daqu are prepared by solid-state fermentation from wheat, barley and/or peas with ingredient formulation, grinding and mixing, shaping, incubation and maturation. Although there is a wealth of artisanal experience in the production of a range of different types of Daqu, the scientific knowledge base-including the microbiota, their enzymes and their metabolic activities-needs further development. Daqu as a specific alcoholic starter is compared with other Asian amylolytic fermentation starters in terms of microbial diversity and function. Filamentous fungi (Rhizopus, Rhizomucor, Aspergillus and other genera), yeasts (Saccharomyces, Candida, Hansenula and other genera) and bacteria (acetic acid bacteria, lactic acid bacteria and Bacillus spp.), are considered to be the functional microbiota, responsible for the formation of a range of lytic enzymes, formation of substrates for alcoholic fermentation and formation of flavour compounds. However, the knowledge about the microbiota composition and their function is still fragmentary information, so further research is required to establish the functionality and growth kinetics of the microbiota in diverse types of Daqu.

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Section: Introductionmentioning

confidence: 99%

Daqu- A Traditional Chinese Liquor Fermentation Starter

Zheng

Tabrizi

Nout

et al. 2011

Journal of the Institute of Brewing

275

198

View full text Add to dashboard Cite

show abstract

“…The yeast species identified were S. cerevisae and C. glabrata. The identified yeast species, S. bayanus and C. glabrata were also encountered in and isolated from several other Asian amylolytic starters (Deak, 1991;Hadisepoetro et al, 1979;Hesseltine et al, 1988;Hesseltine and Kurtzman, 1990). Table. …”

Section: Resultsmentioning

confidence: 95%

Identification of Yeast Strain Isolated from Nduiyi of Dima Hasao District of Assam, India

Chakrabarty¹

2017

Int.J.Curr.Microbiol.App.Sci

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“…Look-pang, 11) ragi tapé, 12,13) and banh-men 11) are starters used in the production of fermented foods and alcoholic beverages in Thailand, Indonesia, and Vietnam, respectively (Table 1). SDM strains were previously isolated by Abe et al 14) LP and BM strains were isolated for the present experiments as follows: Each starter was suspended in 0.85 M NaCl with a series of dilutions, followed by plating out on potato dextrose agar (PDA, Difco, Detroit, MI).…”

Section: Methodsmentioning

confidence: 99%