Kamat's Potpourri Kamat Research Database  
Kamat's PotpourriNew Contents
About the Kamats
Feedback
History of India
Women of India
Faces of India
Indian Mythologies
geographica indicaArts of India
Indian Music
Indian Culture
Indian Paintings
Dig Deep Browse by Tags
Site Map
Historical Timeline
Master Index
Research House of Pictures
Stamps of India
Picture Archive
Natives of India
Temples of India
Kamat Network
Blog Portal


(Keyword Search)

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.

Source of Abstract: Provided by Publisher

Tools:

Kamat Reference Database

Kamat's Potpourri Research Database Abstracts

.

© 1995-2024 Kamat's Potpourri All Rights Reserved. Do not reproduce without prior permission. Some disclaimers apply.