Characterization of the Composition and Bacterial Manufacturing Process for Rice Noodles in Cambodia

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  • カンボジアの発酵米麺製造工程における成分変化と微生物の特徴

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This study determines the composition and characteristics of Cambodian fermented rice noodles and their bacteria during the manufacturing process. Aerobic bacteria, lactic acid bacteria, mold, and yeast were detected in soaked rice and shitogi (fermented rice flour) collected from all regions. The mold and yeast counts increased during the manufacturing process. The levels of both crude protein and crude ash in the original rice of the Cambodian samples were lower than the standard levels found in previous samples from Myanmar and Laos. The level of crude fat differed according to the sample region within Cambodia: the Kandal and Kampong Speu samples were high in crude fat, while the Battambang and Kampong Som samples were low. The composition of free amino acids was higher in fermented rice noodles than in rice. The methionine, leucine, phenylalanine, and gamma- aminobutyric acid levels were particularly high. Among the organic acids, the lactic acid level was markedly higher in soaked rice and shitogi. The results show that the microorganisms active in the fermentation process for manufacturing rice noodles had the following effects: (1) total amino acids and lactic acid were increased, (2) the molecular weight of the sample proteins was degraded, (3) polypeptide bands over 20 kDa disappeared, (4) the 16-kDa band became fainter, (5) new bands of less than 6.5 kDa appeared, (6) rice allergenic proteins disappeared. These effects suggest that the fermentation process affected the composition of fermented rice noodles.

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