Yeast Species and Bioactive-Compounds of Traditional Rice Wine Originated from Lombok Island, Indonesia

In fermented beverages, yeasts have been exploited for many years and are well-known as alcohol producers. Indonesian traditional however, information about microbiology potential bioactive-compounds of rice wine produced by the local people, especially in Lombok, limited. The present study described compounds including yeast species its that biological activity. was isolated using three growth agar media serial dilution, selected colonies molecular identification, performed gas chromatography tandem with mass spectrometry profiling chemical wine. result indicated sold without distillation still contained Saccharomyces cerevisiae main producer. Meanwhile, at least six such l-(+)-Ascorbic acid 2,6-dihexadecanoate, performic acid, octadecanoic sulfurous tetratriacontane, eicosane were detected reportedly related to antimicrobial, antiviral, anticancer, other pharmacological activities. These findings could be first step studies on exploring Indonesian’s bioactive-compound sources health benefits.