Characterization of Yeast Isolated from Rice Wine Starter Cakes in Mekong Delta

Date Received: 06-06-2025

Date Published: 13-06-2025

##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2012.10.2.

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Issue: Vol. 10 No. 2 (2012)

Section:

KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Thanh, N., Duyen, N., Lam, B., & Trach, N. (2025). Characterization of Yeast Isolated from Rice Wine Starter Cakes in Mekong Delta. Vietnam Journal of Agricultural Sciences, 10(2). https://doi.org/10.31817/tckhnnvn.2012.10.2.

Characterization of Yeast Isolated from Rice Wine Starter Cakes in Mekong Delta

Nguyen Huu Thanh (*) , Nguyen Thi Ky Duyen , Bang Hong Lam , Nguyen Quang Trach

  • Tác giả liên hệ: [email protected]

    • Keywords

    Saccharomyces cerevisiae, starter cakes, thermo-resistant, alcohol tolerance

    Abstract


    As a source of inoculation starters in the manufacture of alcohol from rice varieties from the Mekong River Delta, Vietnam, Banh men has been produced since the ancient time. These starters, which normally combine three groups of microorganisms, viz. yeasts, bacteria and moulds convert the starchy materials into fermentable sugar and subsequently to alcohol and organic acids. Yeasts are significant in the production of traditional beverage because they play the main role in alcoholic fermentation. Of 128 strains of yeasts isolated from rice fermenting staters in the Mekong River delta, 30 yeast strains were identified to be thermo-resistant at 50oC and  ethanol tolerance at 17% (v/v) in the challenge test with added ethanol with good flocculation and sporulation. From characterization of 10 yeast strains, 7 yeasts strains were identified as Saccharomyces cerevisiae and 3 others as Clavispora lusitaniae.

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