Volume : VII, Issue : XII, December - 2018

ISOLATION OF YEAST AND MOLD FROM BODO AND KARBI RICE BEVERAGES

Moitrayee Devi, Arnabjyoti Deva Sarma

Abstract :

 India is the second largest country in population and there are numerous numbers of tribes and tradition among it. They all have different habits. Northeast is among the main area of tradition. There are various people of different cast lived in Northeast region. But the livelihood, culture, language religion of each tribe is found different from each other. Similarly Bodo and Karbi of Assam are two tribes whose socio–cultural practices are different. Both the Bodo and Karbi tribes prepare their traditional fermented alcoholic beverage for this respective social and religious functions and festivals. This beverage is a fermented product made of rice and rice starter cake. The rice starter cakes contain various microorganisms which help in fermented rice beverage production. The present study was undertaken for isolation of yeast and mold from two starter cakes, rice beverage and rice. The aim of the present work was to isolate yeast and mold and study the different isolates on the basis of their morphological and biochemical characteristics. Sensory evaluation of beverage and estimate the alcohol content of beverage was also done on this study. The isolate strain was identified as Saccharomyces on the basis of sugar fermentation and Rhizopus on the basis of microscopic observation

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

ISOLATION OF YEAST AND MOLD FROM BODO AND KARBI RICE BEVERAGES , Moitrayee Devi, Arnabjyoti Deva Sarma , INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH : Volume-7|Issue-12| December-2018

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