Utilization of rice pasta by-products as the substrate for vinegar fermentation.

Unlabelled: The aim of this study was to utilize four rice pasta by-products (RPB), including white rice pasta, black jasmine rice pasta, red jasmine rice pasta and brown rice pasta, to ferment into four vinegars. The dynamic variations during fermentation and their quality were evaluated. During alcoholic fermentation, the saccharified substrates were fermented with for 12 days, resulting in an alcohol yield of approximately 10% (v/v) after 4 days of fermentation.

Co-encapsulation of to improve survival and its effect on quality of sweet fermented rice (Khoa-Mak) sap beverage.

Unlabelled: Egg and fruiting body of bamboo mushroom at the concentrations of 0, 0.8, 1 and 3% (w/v) were added during encapsulation of TISTR 2365 in alginate beads. The influence of addition of co-encapsulated, encapsulated and free probiotic cells on the microbiological, physico-chemical, antioxidant and sensory properties of Khoa-Mak sap beverages during storage at 4 °C for 35 days were investigated.

Statistical optimization for Monacolin K and yellow pigment production and citrinin reduction by Monascus purpureus in solid-state fermentation.

Monacolin K and yellow pigment, produced by Monascus sp., have each been proven to be beneficial compounds as antihypercholesterolemic and anti-inflammation agents, respectively. However, citrinin, a human toxic substance, was also synthesized in this fungus.