Microorganisms in Chinese Starter “Bubod” and Rice Wine “Tapuy” in the Philippines Microorganisms in Chinese Starters from Asia (part 1)

DOI
  • KOZAKI Michio
    Department of Agricultural Chemistry, Tokyo University of Agriculture
  • UCHIMURA Tai
    Department of Agricultural Chemistry, Tokyo University of Agriculture

Bibliographic Information

Other Title
  • フィリピン産餅麹ブボッドおよび米酒の微生物相
  • Microorganisms in Chinese Starter ^|^ldquo;Bubod^|^rdquo; and Rice Wine ^|^ldquo;Tapuy^|^rdquo; in the Philippines Microorganisms in Chinese Starters from Asia (part 1)
  • アジアにおける穀類麹とその微生物に関する研究 (第1報)

Description

Ricw wine of Southeast Asia is made from Chinese Starter materials, in which molds, yeasts and bacteria coexist, and saccharification and fermentation are carried out by these organisms. Thirtysix strains of mold, 62 strains of acid-producing bacteria and 100 strains of yeast were isolated from Philippine “Bubod” and “Tapuy”. It was found by identification tests that 3 types of mold, Mucor cirnelloides, Mucor grisecyanus and Rhizopis cohnii, and 2 types of yeast, Saccharomyces cerevisiae responsible for alcohol fermentation and filamentous yeast Sacchromycopsis fibuligera, were dominant. The saccharification activity of the S. fibuligera isolated was higher than that of Rhizopus sp. Therefore, it was concluded that genus Sacchromycopsis plays the main role in saccharification and genus Saccharomyces in alcohol fermentation. Thus, the rice wine made in Philippine mountainous district was made through the parallel fermentation by these 2 yeast genera.

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Keywords

Details 詳細情報について

  • CRID
    1390282681078762880
  • NII Article ID
    130004305324
  • DOI
    10.6013/jbrewsocjapan1988.85.818
  • ISSN
    21864012
    09147314
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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