Production and development of vinegar fermentation from broken Riceberry rice using raw starch-degrading enzyme hydrolys
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ORIGINAL ARTICLE
Production and development of vinegar fermentation from broken Riceberry rice using raw starch‑degrading enzyme hydrolysis Nujarin Sangngern1 · Thidarat Puangnark1 · Watsachon Nguansangiam1 · Pramuan Saithong2 · Vichien Kitpreechavanich3 · Thanasak Lomthong1 Received: 29 May 2020 / Accepted: 14 October 2020 © King Abdulaziz City for Science and Technology 2020
Abstract Broken Riceberry rice was used as a substrate for sugar syrup production by the hydrolysis of raw starch-degrading enzyme as a low-temperature amylase ( iKnowZyme® LTAA, Thailand). Response surface methodology (RSM) with a central composite design (CCD) showed that an optimized substrate concentration of 250 g/L yielded 13°Brix of total soluble solid (TSS) content when incubated at 50 °C for 12 h. The major product from the broken Riceberry rice hydrolysis was glucose with lesser amounts of maltose and maltotriose. Maximum alcohol content (16% w/v) for broken Riceberry rice wine was obtained after fermentation with two mixed strains of Saccharomyces cerevisiae for 10 days. Scanning electron micrographs showed that yeast strains could grow on the solid residue of broken Riceberry rice that supported yeast cell survival under stress conditions. Broken Riceberry rice wine was used as the substrate for vinegar fermentation by Acetobacter aceti TISTR 354. Maximum acetic acid concentration was achieved at 5.4% when incubated at room temperature for 6 days, containing 10.92 mg/L and 965.53 ± 7.74 mL sample/g DPPH of anthocyanin content and antioxidant assay, respectively. Our finding revealed the feasibility of broken Riceberry rice substrate for sugar syrup, wine and vinegar production by raw starchdegrading enzyme hydrolysis which increased the value of low-cost agricultural crops through biotechnological processes. Keywords Broken Riceberry rice · Raw starch-degrading enzyme · Vinegar fermentation · Enzyme hydrolysis
Introduction Broken Riceberry rice, a low-cost agricultural crop in Thailand, is obtained during the process of polished rice production and classified to a lower grade because of the irregular size and shape of the grains compared to the normal product (Luang-In et al. 2018). Broken Riceberry rice comprises Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13205-020-02488-8) contains supplementary material, which is available to authorized users. * Thanasak Lomthong [email protected] 1
Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand
2
Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand
3
Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
about 20–30% of the total Riceberry rice product yield at approximately 1200–1800 tons per harvest season (Luang-In et al. 2018). The price of broken Riceberry rice in the market is about three times cheaper t
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