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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(5): 1519-1527
DOI: https://doi.org/10.20546/ijcmas.2019.805.175


Exploring the Yeast Diversity of Common Alcoholic Beverages of Assam
B. Saikia*, M.S. Ali, P.D. Nath and P.C. Dey
Department of Plant Pathology, Assam Agricultural University, Jorhat-785013, Assam, India
*Corresponding author
Abstract:

Rice is a major crop of Assam. Using rice as a substrate, different communities in the state produces peculiar fermented and non-fermented products like rice beer, sweets and snacks etc. Production of rice beer involves two steps; starter culture preparation and brewing. The starter culture is made of rice and herbal combinations and believed to act as inoculants for brewing. These products often contain mixed microbial population due to allowance of natural fermentation. Some amylolytic fungi plays important role in saccharification, whereas yeast is the dominant fermenting agent of glucose to produce ethanol. Besides, these products often contain wild yeast and other microbial population due to allowance of natural fermentation which have a significant impact on food quality. A study was undertaken to systematically study the fungi associated with rice beer starter culture. Thirty two yeasts were isolated from twelve rice beer starter cultures collected from six different districts viz., Jorhat, Sivasagar, Golaghat, Lakhimpur, Dhemaji and Majuli. Morphological identification was carried out with the help of standard literature. Macro- and micromorphological studies revealed the most frequently associated yeasts species viz., Saccharomyces cerevisiae, Saccharomycopsis fibuligera and Candida spp.


Keywords: Starter culture, Saccharomyces cerevisiae, Saccharomycopsis fibuligera, Candida sp
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How to cite this article:

Saikia, B., M.S. Ali, P.D. Nath and Dey, P.C. 2019. Exploring the Yeast Diversity of Common Alcoholic Beverages of Assam.Int.J.Curr.Microbiol.App.Sci. 8(5): 1519-1527. doi: https://doi.org/10.20546/ijcmas.2019.805.175