Development of fermented rice-based beverages from wild strains of Saccharomyces
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The isolates Saccharomyces cerevisiae L1 and Saccharomyces cerevisiae J7 were isolated from Litchi and Jamun fruits of Assam, India respectively. These were applied for beverage production using rice as substrate. The fermented beverages were analyzed physiochemically using parameters like pH, total soluble solids, and antioxidant properties. The beverages were also observed for ethanol content, carbohydrate, energy, and protein content using FSSAI (Food Safety and Standards Authority of India). The study revealed that the developed fermented rice-based beverages have shown some differences.
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Development of fermented rice-based beverages from wild strains of Saccharomyces
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