Comparative Study And Characterization Of Nuruk (Starter Culture) And Bakers Yeast Used In The Production Of Local Rice Beer
Ukwueze N.M.
Department of Applied Microbiology and Brewing , Enugu State University of Science and Technology, Enugu Nigeria
Eneje L. O.
Department of Applied Microbiology and Brewing , Enugu State University of Science and Technology, Enugu Nigeria
Keywords: Nuruk, Bakers yeast, local rice, fermentation, DNA extraction, sequence
Abstract
Nuruk is a fermentation agent which has been used for the production of traditional alcoholic beverages in korea. The aim of the present study was isolation and molecular identification of microorganisms in nuruk (starter culture) and starter yeast for the production of rice beer. The isolation was done by diluting the sample in a 9-fold dilution. The colony forming units of the pour plate were 8x104cfu/ml. The identified organism were Sacchromyces cerevisiae YJM1592 (Accession ID-Cp006433.1), Rhizopus microspores vsoligosporous ATCC (Accession ID- KU729104.1), Rhizopus microsporus ATH64 (Accession ID-KF709990.1), Rhizopus microsporous (Accession ID-MN238825.1), Rhizopus oryzae strain (Accession ID-CBS126971.1), Sacchromyces cerevisiae IFM 40211 (Accession ID LC413772 and uncultured fungus clone CMH146 (Accession ID-ICF80000237.1) identified by phylogenetic inference based on an internal transcribed space 2 region sequence analysis. The alcohol content in rice beer containing nuruk was 5.0 % and rice beer containing nuruk-additional yeast was 5.5%, respectively. The major free sugar detected in all samples were glucose (2.5%.) The sensory analysis done determine that p-value <0.05 considered to be significant. The proximate analyses were taken, the highest value was increased by moisture content at 90.0000% in control and the lowest value was determined in fat content at 0.05% in rice beer containing nuruk.