Identification of Yeast and Mould Isolated from murcha in Nepal for Rice Wine Production
Dinesh Olee, Dipendra Kumar Mahato, Pradeep Kumar, Binod Neupane, Ganga Prasad Kharel
Abstract
HIGHLIGHTS Two novel yeast strains were identified by sequencing for rice wine production. Rice wine (low alcohol by volume) was prepared from local raw materials of Nepal. Yeast and mould isolated from Parbat murcha showed potential fermentative characters.
Topics & Concepts
WineYeastBiologyFood scienceYeast in winemakingFermentationBiotechnologyRaw materialSaccharomyces cerevisiaeBiochemistryEcologyFermentation and Sensory AnalysisMicrobial Metabolites in Food BiotechnologySensory Analysis and Statistical Methods