Antioxidant Activity of Alcoholic Beverages Made From Various Cereal Grains Using Koji Made with Thai Amylomyces Rouxii YTH3 as Saccharifying Agent

Abstract

Microbial starter called koji in Japanese was made with fungal strain Amylomyces rouxii YTH3 isolated from Thai microbial starter,  loog pang. Koji made with A. rouxii YTH3 was applicable for saccharifying agent for ethanol fermentation. Novel alcoholic beverage  was made from various cereal grains and this koji, and analyzed. Ethanol concentration, pH and acidity were 8.2 to 10.8% (v/v),  3.5 to 4.4 and 3.0 to 5.2 ml. An alcoholic beverage made from black rice (Oryza sativa var. Japonica cv. Shiun) having anthocyanin  showed brilliant red color. An alcoholic beverage made from black rice showed rather a higher antioxidant activity comparing  other alcoholic beverage. The DPPH radical scavenging activity of the alcoholic beverage made from black rice was around 1800  µM Trolox equivalent, while other alcoholic beverages were 300 to 600 µM Trolox equivalent.