Development of sweet fermented rice (Khao-Mak) production using a pure culture of Amylomyces rouxii TISTR 3182 by the mixture design approach

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dc.contributor.authorSujaya Rittisorn
dc.contributor.authorManida Chorum
dc.contributor.authorSorayaporn Ratchakit
dc.contributor.authorNattawan Klaeabangthong
dc.contributor.authorSrisuda Samaimai
dc.contributor.authorThanasak Lomthong
dc.contributor.correspondenceT. Lomthong; Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology, Thanyaburi, Pathum Thani, 12110, Thailand; email: thanasak_l@rmutt.ac.th
dc.date.accessioned2025-03-10T07:34:21Z
dc.date.available2025-03-10T07:34:21Z
dc.date.issued2024
dc.description.abstractA mixture design approach was used to investigate how different types of glutinous rice impacted the production of sweet fermented rice (Khao-Mak) using a pure culture of Amylomyces rouxii TISTR 3182. White glutinous rice provided the highest total soluble solids (TSS) and alcohol content (24.3 ± 0.35oBrix and 2.0 ± 0.14%, respectively). The combination of black glutinous rice (88%) with white glutinous rice (12%) gave the highest total phenolic content (TPC) at 120.21 ± 2.20ʵg GAE/mL. The optimal combination was chosen for large-scale production, yielding 22.00 ± 0.5oBrix, 1.63 ± 0.23%, and 102.98 ± 0.76ʵg GAE/mL of TSS, alcohol, and TPC, respectively. Thin-layer chromatography (TLC) revealed that the sugar obtained from the fermentation was glucose. Scanning electron microscopy (SEM) showed that growth of the fungal strain hydrolyzed the rice structure during fermentation. The crude extract of sweet fermented rice, fermented using a pure fungal strain culture through a biotechnological approach, suppressed the growth of Staphylococcus aureus DMST 2933 and Salmonella sp. ATCC 13311. © Association of Food Scientists & Technologists (India) 2024.
dc.identifier.citationJournal of Food Science and Technology
dc.identifier.doi10.1007/s13197-024-06134-6
dc.identifier.issn221155
dc.identifier.scopus2-s2.0-85209384270
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4488
dc.languageEnglish
dc.publisherSpringer
dc.rights.holderScopus
dc.subjectAntibacterial activity
dc.subjectAntioxidant activity
dc.subjectColored fermented rice
dc.subjectSweet glutinous rice
dc.subjectTraditional fermentation
dc.titleDevelopment of sweet fermented rice (Khao-Mak) production using a pure culture of Amylomyces rouxii TISTR 3182 by the mixture design approach
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85209384270&doi=10.1007%2fs13197-024-06134-6&partnerID=40&md5=11037880f6e36fdd952cb3495496dcc0
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