Production and Antioxidative Activity of Alcoholic Beverages Made From Newly Isolated Vietnamese Men Yeast

Hao Pan; Ryoichi Takeshita; Noriaki Saigusa; Ngo Thi Phuong Dung; Aporn Wongwicharn; Yuji Teramoto

Authors

Hao Pan Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1, Nishi Ward, Kumamoto 860-0082, Japan. Author
Ryoichi Takeshita Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1, Nishi Ward, Kumamoto 860-0082, Japan. Author
Noriaki Saigusa Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1, Nishi Ward, Kumamoto 860-0082, Japan. Author
Ngo Thi Phuong Dung Biotechnology Research and Development Institute, Can Tho University Campus II, 3-2 Street, Can Tho City, Vietnam. Author
Aporn Wongwicharn Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, 126 Prachautid Road, Bangmod, Ratburana, Bangkok 10140, Thailand. Author
Yuji Teramoto Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1, Nishi Ward, Kumamoto 860-0082, Japan Author

Keywords:

men, fermentation yeast, antioxidative activity, uncooked fermentation

Abstract

Fermentation yeast was newly isolated from a traditional Vietnamese microbial starter for brewing alcoholic beverages, called men. The isolated yeast was identified as a strain of the Saccharomyces cerevisiae and designated as S. cerevisiae Y3. The alcoholic beverage made with 3 yeast strains, Y3, NP01, and K7 from uncooked and cooked nonglutinous rice grains had an ethanol concentration of approximately 11.6 to 14.5% (v/v). Resulting alcoholic beverages made with Y3, NP01, and K7 yeasts had antioxidative activity. The DPPH radical scavenging activity of the alcoholic beverages made with 3 yeast strains is equivalent to approximately 500 to 600 µM Trolox. The DPPH radical scavenging activity of the alcoholic beverage made with Y3 yeast was higher than that of the alcoholic beverage made with NP01 and K7 yeasts. The inhibitory activity of lipid peroxidation of the alcoholic beverages made with Y3 and NP01 yeasts was higher than that of the alcoholic beverages made with K7 yeast.