Abstract:

In order to realize the standardization of industrial production of traditional fermented rice cake, the strains with high fermentation performance were screened and identified from fermented rice slurry for traditional rice cake production. Totally 40 yeast-like strains and 30 lactobacillus-like strains were isolated from fermented rice slurry. One yeast strain with high fermentation performance was finally obtained through 3-step screening process including measurement of gas production in Durham tubes, characteristic analysis of fermentation broth and illustration of growth curve. One Lactobacillus strain with high fermentation performance was also obtained through initial screening of Gram staining, pH measurement and growth curve analysis. Both strains were identified as Brettanomyces custersii and Lactobacillus plantarum based on their colonial morphology and physiological and biochemical experiments.

Key words: rice slurry, fermentation, yeast, Lactobacillus