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Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India

Title:Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India
Authors:Teramoto Y., Yoshida S. and Ueda S.
Publication:World Journal of Microbiology and Biotechnology / Springer Science(Kluwer Academic)
Enumeration:Vol. 18, No. 9, pp.813 - 816
Abstract:Rice beer, known locally as zutho was collected in the Kohima district in Nagaland, India, and subjected to analytical and microbiological characterization. Zutho was a whitish porridge-like slurry containing 5.0% (v/v) ethanol. Volatile esters and higher alcohols, such as ethyl acetate and 3-methylbutanol, were detected in this indigenous alcoholic beverage by gas chromatography. The pH and acidity of zutho were 3.6 and 5.1, respectively. Zutho had a fruity aroma and sour taste and its unique aroma had characteristics similar to those of Japanese sake and sprouted rice sake. A fermentation yeast isolated from zutho was identified as being a strain of Saccharomyces cerevisiae and was found to be suitable as the brewing yeast for ethanol fermentation.

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