Citation
Ngo Thi Phuong Dung, . and Takeshita Ryoichi, . and Wongwicharn Aporn, . and Pan Hao, . and Noriaki Saigusa, . and Teramoto Yuji, . Production and antioxidative activity of alcoholic beverages made from newly isolated Vietnamese men yeast. pp. 17-21. ISSN 2289-1692
Abstract
Fermentation yeast was newly isolated from a traditional Vietnamese microbial starter for brewing alcoholic beverages called men. The isolated yeast was identified as a strain of the Saccharomyces cerevisiae and designated as S. cerevisiae Y3. The alcoholic beverage made with 3 yeast strains Y3 NP01 and K7 from uncooked and cooked nonglutinous rice grains had an ethanol concentration of approximately 11.6 to 14.5 (v/v). Resulting alcoholic beverages made with Y3 NP01 and K7 yeasts had antioxidative activity. The DPPH radical scavenging activity of the alcoholic beverages made with 3 yeast strains is equivalent to approximately 500 to 600 M Trolox. The DPPH radical scavenging activity of the alcoholic beverage made with Y3 yeast was higher than that of the alcoholic beverage made with NP01 and K7 yeasts. The inhibitory activity of lipid peroxidation of the alcoholic beverages made with Y3 and NP01 yeasts was higher than that of the alcoholic beverages made with K7 yeast.
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Abstract
Fermentation yeast was newly isolated from a traditional Vietnamese microbial starter for brewing alcoholic beverages called men. The isolated yeast was identified as a strain of the Saccharomyces cerevisiae and designated as S. cerevisiae Y3. The alcoholic beverage made with 3 yeast strains Y3 NP01 and K7 from uncooked and cooked nonglutinous rice grains had an ethanol concentration of approximately 11.6 to 14.5 (v/v). Resulting alcoholic beverages made with Y3 NP01 and K7 yeasts had antioxidative activity. The DPPH radical scavenging activity of the alcoholic beverages made with 3 yeast strains is equivalent to approximately 500 to 600 M Trolox. The DPPH radical scavenging activity of the alcoholic beverage made with Y3 yeast was higher than that of the alcoholic beverage made with NP01 and K7 yeasts. The inhibitory activity of lipid peroxidation of the alcoholic beverages made with Y3 and NP01 yeasts was higher than that of the alcoholic beverages made with K7 yeast.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Yeasts |
| AGROVOC Term: | Saccharomyces cerevisiae |
| AGROVOC Term: | Alcoholic beverages |
| AGROVOC Term: | Fermentation |
| AGROVOC Term: | Microbial starters |
| AGROVOC Term: | Oryza sativa |
| AGROVOC Term: | Grain |
| AGROVOC Term: | Ethanol |
| AGROVOC Term: | Centrifuges |
| AGROVOC Term: | Analytical methods |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:28 |
| URI: | http://webagris.upm.edu.my/id/eprint/24052 |
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