Optimum storage conditions and number of rejuvenations for bubod [starter culture] established
2011
Ablaza, Ma.J.C. | Morales, A.V. | Bandoniel, E.H. | Romero, M.V., Philippine Rice Research Inst., Maligaya, Science City of Muñoz, Nueva Ecija (Philippines). Rice Chemistry and Food Science Div.
A standard starter culture (bubod) is one key factor for a consistent rice wine quality. The authors have established the process of producing laboratory-prepared bubod, but its storage conditions and number of rejuvenations have yet to be established. They investigated the optimum storage time and temperature and the maximum number of rejuvenations of bubod. For the storage test, bubod was kept at room (RT, 28-30 deg C) and refrigerated (RF, 4-7 deg C) temperatures for five months while being revived bi-weekly and tested by preparing wine using the samples. Microbial load of bubod was monitored monthly in the storage test and bi-weekly in the rejuvenation test. Yield and physicochemical and sensory properties of wine were determined from each stored and rejuvenated bubod. Mold and yeast counts of RT bubod significantly decreased with longer storage period. No trend was observed in RF bubod. In general, higher microbial population was observed in RF than in RT samples. This may explain the higher alcohol content of wine produced from the former. Alcoholic taste and bitterness of wine from the RT bubod gradually decreased while sweetness and total soluble solids increased as storage time progressed. Over-all acceptability scores started to decrease from three months onwards in both storage conditions. Mold count of rejuvenated bubod significantly decreased while yeast count increased after the third rejuvenation. The sensory and physico chemical properties of the resulting rice wine did not differ significantly from 0 to 7th rejuvenation except for alcohol content which significantly decreased after the 5th rejuvenation. Laboratory-prepared bubod can therefore be stored at refrigerated temperatures for up to three months and rejuvenated for up to five times.
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