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World Journal of Microbiology and Biotechnology

, Volume 18, Issue 9, pp 813–816 | Cite as

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

  • Y. Teramoto
  • S. Yoshida
  • S. Ueda
Article

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.

Indigenous alcoholic beverage Nagaland rice beer Saccharomyces sprouted rice grain zutho 

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Copyright information

© Kluwer Academic Publishers 2002

Authors and Affiliations

  • Y. Teramoto
    • 1
  • S. Yoshida
    • 2
  • S. Ueda
    • 1
  1. 1.Department of Applied Microbial TechnologySojo UniversityKumamotoJapan
  2. 2.National Museum of EthnologySenri Expo ParkSuita, OsakaJapan

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