Comparison of fermentation effects of six kinds of probiotics on rice wine

Abstract

Objective: This study aimed to investigate the effects of 6 kinds of probiotics and their different adding ways on the production of rice wine. Methods: The probiotic rice wine was prepared by adding Lactobacillus rhamnosus BV-77, Lactobacillus fermentans TF-331, Lactobacillus saliva AP-32, Lactobacillus johnsoni MH-68, Lactobacillus acidophilus TYCA-06 and Lactobacillus casei CS-773. To compare the effects of saccharifying enzyme alone, saccharifying enzyme and yeast at the same time and adding methods （probiotic bran koji and probiotic powder） on alcohol content, reducing sugar, total acid and sensory quality of rice wine. Results: Yeast can promote the fermentation of probiotic rice wine and significantly improve the alcohol content and reducing sugar content of rice wine. The rice wine was fermented at 30 ℃ for 3 days by adding 200 U/g saccharifying enzyme and 0.04% yeast, with the highest alcohol content and reducing sugar content of 7.20%vol and 270.00 mg/mL, respectively, and the lowest total acid content of 8.40 mL/L. The rice wine is relatively rich in taste. Conclusion: Lactobacillus fermentans is the most suitable probiotics for rice wine brewing among 6 kinds of probiotics.

Keywords

• rice wine
• probiotics
• adding method
• saccharifying enzyme
• yeast
• sensory quality