Glutinous rice Fermented Vinegar Production from Acetobacter pasteurianus TISTR 102

Abstract

Value addition of rice can be processed through vinegar fermentation. Healthy vinegar can be developed as well. Therefore, this research was to study rice vinegar fermentation from glutinous rice (Oryza sativa var. glutinosa) wine (Sato) at various inoculation sizes of 5.00 10.00 and 15.00% (v/v) by analyzing the sample repeated 3 times under steady state conditions. A primary objective of the study sought to investigate Sato production from glutinous rice RD.6, Black glutinous rice and Leum Pua glutinous rice by Long-pang at various concentrations of 0.50 1.00 and 2.00% (w/w). The findings revealed that the optimum concentration of Long-pang was 0.50% (w/w) resulting in the highest content of alcohol at 4.00 6.20 and 11.30% (v/v) of Sato from glutinous rice RD.6, Black glutinous rice, and Leum Pua glutinous rice, respectively. Vinegar fermentation from Black glutinous rice and Leum Pua glutinous rice indicated an optimum inoculum with a size of 5.00% (v/v) and with an acetic acid concentration of 9.37±0.12 and 9.53±0.07 g/l, respectively while the acetic acid concentration from glutinous rice RD.6 was 4.76±0.07 g/l with the inoculum size of 15.00% (v/v). Nevertheless, the acetic acid concentration of overall conditions from glutinous rice RD.6, Black glutinous rice, and Leum Pua glutinous rice are not different at the 95% statistically significant confidence level (p<0.05).