摘要
Bhaati jaanr is an inexpensive high calorie mild-alcoholic beverage prepared from steamed glutinous rice, consumed as a staple food beverage in the Eastern Himalayan regions of Nepal, India and Bhutan. In this paper, fermentation dynamics including growth kinetics and physico-chemical changes during fermentation of bhaati jaanr were studied. The population of filamentous moulds declined significantly (P < 0.05) each day and finally disappeared after the 5th day. The load of yeasts increased significantly (P < 0.05) from 105 cfu/g to 108 cfu g−1 within two days. Lactic acid bacteria (LAB) increased significantly (P < 0.05) from 106 cfu g−1 to 107 cfu g−1 in the first day and decreased significantly (P < 0.05) to 105 cfu/g at the end of the fermentation. The pH decreased and acidity increased during fermentation. The alcohol content increased significantly (P < 0.05) up to 10% on the tenth day. The reducing sugar content increased significantly (P < 0.05) until the third day and then decreased, followed by a decrease in total sugar content. Maximum activities of saccharification and liquefaction of rice were observed on the third day of fermentation. It was revealed that Saccharomycopsis fibuligera and Rhizopus spp. play important roles in the saccharification process of rice in bhaati jaanr fermentation. The mean pH, acidity, moisture and alcohol content of the product were 3.5%, 0.24%, 83.4% and 5.9%, respectively
摘要译文
Bhaati jaanr是蒸熟的糯米制成的廉价高热量轻度酒精饮料，消费在尼泊尔，印度和不丹的东喜马拉雅地区的主食饮料。在本文中，发酵动力学包括生长进行了研究jaanr bhaati的发酵过程中的动力学和物理 - 化学变化。丝状霉菌的人口显著下降（P05）从10 SUP 5 / SUP CFU /克至10 SUP 8 / SUP CFU克SUP1 / SUP 10 SUP 7 / SUP CFU克SUPpH值降低，在发酵过程中的酸度增加。酒精含量显著升高（P还原糖含量显著升高（P糖化大米液化的最大活动上观察到发酵的第三天。据透露，酵母菌复膜和根霉。在水稻中bhaati jaanr发酵糖化过程中发挥重要作用。该产物的平均PH值，酸度，水分和酒精含量分别为3.5％，0.24％，83.4％和5.9％，分别
Jyoti Prakash Tamang[a][*] ; Saroj Thapa[a]. Fermentation Dynamics During Production of Bhaati Jaanr, a Traditional Fermented Rice Beverage of the Eastern Himalayas[J]. Food Biotechnology, 2006,20(3): 251-261