Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had enhanced fruity (ethyl caproate and isoamyl alcohol) and rose (2-phenethyl acetate and phenethyl alcohol) flavors and high taste scores.

Four types of traditional Thai rice—polished, black fragrant, glutinous and rice—were separately used as raw material for vinegar production. During alcohol fermentation, using enriched baker’s dried yeast (S. cerevisiae) a starter culture gave the highest ethanol content over 7 days fermentation. The conversion to acetic acid production by Acetobacter pasteurianus TISTR 102 was performed 25 da...

Understanding indigenous knowledge of soils has come to be seen as essential in understanding the local realities of farmer and may be critical for the success or failure of agricultural development. However, little effort has been made to capture the indigenous knowledge of upland farmers in northern Laos where many projects are working to develop sustainable crop production systems as alterna...

Glutinous rice is a major type of cultivated rice with long-standing cultural importance in Asia. A mutation in an intron 1 splice donor site of the Waxy gene is responsible for the change in endosperm starch leading to the glutinous phenotype. Here we examine an allele genealogy of the Waxy locus to trace the evolutionary and geographical origins of this phenotype. On the basis of 105 glutinou...

Equilibrium moisture contents of starch-based foods were determined at nine levels of relative humidity ranging from 10% to 98%, using a static desiccator technique. From the water adsorption isotherms, the critical moisture contents (% dry basis), i.e. the moisture contents to be maintained at 258C that will not allow fungal growth were found to be 13.0% for rice grains, 12.9% for glutinous ri...

In this study, three popular, regionally grown rice varieties (Bario, brown and white) were compared with three of the most popular and highly marketed imported rice varieties (black, glutinous and basmati rice) in Penang region of Malaysia. Rice samples were evaluated for amino acids, fatty acids, minerals, heavy metals and dietary fiber composition. Overall, amino acids content among all the ...

Black rice is an heirloom rice landrace mostly grown in China, Korea, Japan, Thailand, Philippines and India [1]. This rice is highly rated in the market because of its huge nutritional value [2]. The main peculiarity of black rice is its anthocyanin which is both fat and water soluble. Earlier, it was believed that this rice enhance the longevity of life hence this rice is also known as long l...

We developed a multilayered screening method that integrates both genome and transcriptome data to effectively identify regulatory genes in rice (Oryza sativa). We tested our method using eight rice accessions that differed in three important nutritional and agricultural traits, anthocyanin biosynthesis, amylose content, and heading date. In the genome resequencing of eight rice accessions with...