COMPARATIVE STUDIES OF RICE WINE PRODUCTION FROM SYNERGISTIC AND INDIVIDUAL ACTIVITIES OF LACTIC ACID BACTERIA AND YEAST ISOLATED FROM FERMENTED FOODS

Abstract

Rice wine is an alcoholic beverage of cereal produced as a result of saccharification and fermentation of rice, by action of microorganisms and enzymes. The comparative studies of rice wine production from synergistic and individual activities of lactic acid bacteria and yeast were investigated. Isolation and identification of LAB and yeast were carried out using API 50 CHL and API 20 AUX respectively, and the pure cultures of these isolates were inoculated at different concentration (50-50, 70-30, 100%) respectively into the rice substrate, and fermented for seven (7) days. The identified isolates were Lactobacillus plantarum and Candida krusei. Results obtained from the physiochemical and proximate analysis of rice wine after fermentation shows that alcoholic content of rice wine produced with C. krusei (100%) had higher value of 36.83% compared to rice wine produced with L. plantarum (100%) whose value was 4.52%. pH, total titratable acidity, and temperature after fermentation were between ranges of 2.4-4.5, 0.09-0.675 and 34^oC-39^oC respectively. The proximate analysis of rice wine indicates that, with L. plantarum and C. krusei (50-50) had a higher total soluble solids of 9.65% compared to rice wine produced with a (70-30) concentration, with the  value 8.95% , rice wine produced with L. plantarum and C. krusei (70-30) has a higher moisture and energy content of 91.1% and 137.1kcal/g respectively compared to rice wine produced with yeast (100%) whose values were 90.8% and 79.2% kcal/g values respectively. Rice wine contains several organic acids which helps in the digestion of food and promotes better blood circulation and enhances body metabolism.