Narayanaswamy, B.KHUMBARTI DEBBARMA2023-01-132023-01-132021-12-15Th-13030https://krishikosh.egranth.ac.in/handle/1/5810192062Rice beer is an integral part of socio-cultural life of the different tribal communities residing in Tripura. But the shelf life of rice beer is less because of lack of sterility and use of mix culture starters for fermentation. Hence the study was conducted to develop efficient promising starter culture for rice beer preparation. Yeasts (TCY1, TCY2, TCY3, TCY4, TCY5, TCY6, TCY7, and TCY8) and lactic acid bacteria (TCL1, TCL2, TCL3, TCL4 and TCL5) were isolated from Chuwan (traditionally used starter culture). Isolates TCY2 and TCL1 were selected on the basis of ethanol tolerance and used for development of starter culture for rice beer preparation along with reference strains Saccharomyces cerevisiae MTCC 171 and Lactobacillus plantarum NCIM 2656 and Moringa, Tulsi and Guduchi leaves. The standardization of quantity of Moringa, Tulsi and Guduchi leaves (1g, 2g, 3g and 4g) for starter culture preparation was done and the results revealed that starter culture containing 1g Guduchi leaf and yeast isolate TCY2; and 1g Moringa leaf and LAB isolate TCL1 recorded the highest population. For consortia fermentation of rice beer, the starter culture containing 1g Tulsi leaf with 1:2 ratios of TCY2 and TCL1 produced the maximum alcohol content of 6.82%. The rice beer made with 10% starter culture containing 1g Guduchi leaf and yeast isolate TCY2 yielded the highest alcohol content of 6.96% with better organoleptic characteristics and long shelf life of up to 30 days in both ambient and refrigerated storage conditions.EnglishThesis