Identification of Molds and Yeasts Isolated from Loog Pang for Development and Improvement of Sato Production from Buriram and Surin Indigenous Rice
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Abstract
This research aimed to identify molds and yeasts from Loog pang for Sato production from Jib and Paka Umpul rice. A total of 20 Loog pang samples were screened for molds and yeasts, and the results revealed the presence of 90 mold isolates and 50 yeast isolates. The morphological and biochemical characteristics of these isolates were subsequently analyzed. It was found that 6 mold isolates and 2 yeast isolates were identified. The identified species included Aspergillus flavus, Aspergillus oryzae, Aspergillus niger, Mucor indicus, and Saccharomycopsis fibuligera. Following these findings, A. flavus and S. fibuligera were evaluated for their starch degradation efficiency and Sato production capabilities. From enrichment technique, 7 mold isolates and 115 yeast isolates were established. The starch degradation efficiency of A. flavus and S. fibuligera was assessed, revealing diameters of 3.41 ± 0.22 cm for A. flavus and 2.93 ± 0.11 cm for S. fibuligera. For Sato production using both rices, the starter concentrations of A. flavus and S. fibuligera were used at 0.57×107 and 1.00×107 cells/ml, respectively. On the 3rd day of fermentation, 1.50 liters of syrup (16.00 ºBrix) was added to 1 kg of rice. After fermentation for 7 days, total soluble solids (TTS), reducing sugars (RS), pH, and alcohol content (AC) were evaluated. The results indicated that Jib rice Sato exhibited TTS of 12.73±0.09 ºBrix, RS content of 137.05±0.00 g/l, pH of 3.64±0.21, and an AC of 4.50±0.74% (v/v). In contrast, the Paka Umpul rice Sato showed TTS of 13.20±0.20 ºBrix, RS at 141.45±0.01 g/l, pH of 4.14±0.09, and an AC of 4.26±0.32% (v/v).
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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