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Rediscovery of rare alcoholic beverage in Muslim countries and India and application of their microbial resources

Research Project

Project/Area Number 14580156
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 食生活
Research InstitutionSojo University

Principal Investigator

TERAMOTO Yuji  Sojo University, Faculty of Engineering, Associate Professor, 工学部, 助教授 (20217433)

Project Period (FY) 2002 – 2003
Project Status Completed (Fiscal Year 2003)
Budget Amount *help
¥3,600,000 (Direct Cost: ¥3,600,000)
Fiscal Year 2003: ¥1,100,000 (Direct Cost: ¥1,100,000)
Fiscal Year 2002: ¥2,500,000 (Direct Cost: ¥2,500,000)
Keywordsrice beer / fermentation yeast / sprouted rice / India / Muslim countries / alcohol fermentation / indigenous beverage
Research Abstract

Although, beer is thought to have been brewed thousand years ago in Egypt and the Middle East, indigenous beer, boza becomes a rare beverage in the pious Muslim countries. A sample of boza was collected at Cairo, Egypt and analysed. Boza was an off-white porridge-like slurry containing 3.8% (v/v) ethanol. pH of the boza was 3.7.A fermentation yeast strain EG1 was isolated from the material wheat bread and identified, and was considered to resemble Candida krusei. The rice sake made with the yeast strain C. krusei EG1 at 30C contained 11.7% ethanol, 74.1 ppm ethyl acetate and its pH value was 4.2.
Rice beer is a rare beverage in the world and is found only in Nagaland, India. Rice beer, known locally as zutho was collected in Nagaland, and subjected to analytical and the microbiological characterization. Zutho was a whitish porridge-like slurry containing 5.0% (v/v) ethanol. The pH and acidity of zutho were 3.6 and 5.1, respectively. Zutho had a aroma characteristics similar to those of Japanese sake and sprouted rice sake. A fermentation yeast isolated from zutho was identified as being a strain of the genus Saccharomyces cerevisiae.

Report

(3 results)
  • 2003 Annual Research Report   Final Research Report Summary
  • 2002 Annual Research Report
  • Research Products

    (16 results)

All Other

All Publications (16 results)

  • [Publications] Y.Teramoto, S.Yoshida, S.Ueda: "Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India"World J.Microbiol.Biotechnol.. 18(9). 813-816 (2002)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] Y.Teramoto: "Comparison of traditional Thai sake and Ugandan beer drunk with straws"The Brewer International. 3(12). 29-30 (2003)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] 寺本祐司: "ボンベ工場で使用されている酵母はSchizosaccaromyces pombeではなかった-タンザニアの酒について-"食品工業. 46(9). 80-83 (2003)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] 寺本祐司: "吸酒管で飲むウガンダのビールの特性"食品工業. 46(21). 64-69 (2003)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] 寺本祐司: "エチオピアのハチミツ酒タッジの特性"食品工業. 46(23). 58-61 (2003)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] Y.Teramoto, S.Yoshida, S.Ueda: "Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India"World J.Microbiol.Biotechnol.. 18(9). 813-816 (2002)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] Y.Teramoto: "Comparison of traditional Thai sake and Ugandan beer drunk with straws"The Brewer International. 3(12). 29-30 (2003)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] Y.Teramoto: "No Schizosaccharomyces pombe is used as yeast in pombe plant -alcoholic beverage in Tanzania -(in Japanese)"The Food Industry. 46(9). 80-83 (2003)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] Y.Teramoto: "Characteristics of Ugandan beer drunk with a straw (in Japanese)"The Food Industry. 46(21). 64-69 (2003)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] Y.Teramoto: "Characteristics of Ethiopian Royal honey wine "Tej" (in Japanese)"The Food Industry. 46(23). 58-61 (2003)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] Y.Teramoto, S.Yoshida, S.Ueda: "Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India"World J.Microbiol.Biotechnol.. 18(9). 813-816 (2002)

    • Related Report
      2003 Annual Research Report
  • [Publications] Y.Teramoto: "Comparison of traditional Thai sake and Ugandan beer drunk with straws"The brewer International. 3(12). 29-30 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] 寺本祐司: "ポンベ工場で使用されている酵母はSchizosaccharomyces pombeではなかった-タンザニアの酒について-"食品工業. 46(9). 80-83 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] 寺本祐司: "吸酒管で飲むウガンダのビールの特性"食品工業. 46(21). 64-69 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] 寺本祐司: "エチオピアのハチミツ酒タッジの特性"食品工業. 46(23). 58-61 (2003)

    • Related Report
      2003 Annual Research Report
  • [Publications] Y.Teramoto, S.Yoshida, S.Ueda: "Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India"World J. Microbiol. Biotechnol.. 18(9). 813-816 (2002)

    • Related Report
      2002 Annual Research Report

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Published: 2002-04-01   Modified: 2016-04-21  

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