Traditional dried starter culture (Medombae) for rice liquor production in Cambodia

Issue Date

1-2015

Abstract

Medomdae is a Cambodian traditional dried starter culture used to produce alcoholic beverages and other fermented products. Its main ingredients are rice flour, different types of plants, herbs and spices and microorganisms from previous batches of medombae. This study aimed to describe the traditional method of medombae processing; enumerate microorganisms present in medombae; and evaluate the physicochemical and sensory properties of rice liquor using traditional medombae. Interview and documentation of local medombae and rice liquor production were conducted. Enumeration of microorganisms in traditional medombae was done using standard pour plating technique. Rice liquor from the three types of starter cultures were subjected to physicochemical and sensory analyses. Medombae samples contained 105 to 107 CFU g-1 molds; 107 to 108 CFU g-1 yeasts; and < 5 CFU g-1 acid-producing bacteria with starter culture from Vietnam obtained the highest counts. Rice liquor using traditional medombae had lower alcohol content, purified alcohol, yield and acceptability compared to rice liquor using Vietnamese starter cultures. This indicated that the method of Cambodian starter culture production still needs the right microorganisms and needs knowledge on the interactions and process by-products for optimum activity to produce desired product components.

Source or Periodical Title

International Food Research Journal

ISSN

1985-4668

Volume

22

Issue

4

Page

1642-1650

Document Type

Article

Language

English

Subject

Liquid state fermentation, Medombae, Mold and yeast, Solid state fermentation

Digital Copy

yes

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