Study on the effect of pure fermentation starters (banh men) on the quality of fermented glutinous rice (com ruou)

Abstract

This study aimed to evaluate the impact of using pure microbial strains in fermentation starter (banh men) on the sensory, physicochemical, and microbiological quality of traditional fermented glutinous rice (com ruou) produced in Go Quao District, Kien Giang Province. Traditional banh men harbors essential microorganisms, including yeasts, molds, and lactic acid bacteria, which are responsible for the conversion of starch into alcohol and the development of characteristic flavors during fermentation. The study was conducted using pure fermentation starter (banh men) at concentrations of 0.4%, 0.6%, and 0.8%, with 0.4% yielding the most favorable sensory attributes while maintaining desirable physicochemical parameters such as moisture content, pH, lactic acid levels, and a high alcohol concentration (10,2% v/v). Fermentation time was also evaluated over a period of 2 to 4 days, with results indicating that optimal fermentation occurred after 3 days, when key indicators such as pH, alcohol, and lactic acid stabilized. Importantly, no harmful by-products such as methanol or furfural were detected.This study contributes to establishing a scientific basis for the application of pure fermentation starter in order to improve the stability and quality of traditional fermented glutinous rice (com ruou), while also supporting the preservation and development of the local starter culture production craft.