The Use of Rice as a Sugar Source in Yeast Fermentation: Will Yeast take the bait?

Grace Flusche, Shauna Folchert, Tyler Danielson, Dylan Franks, Nathan DeSandre

Abstract


Baking and Brewing processes require yeast to produce by-products out of sugar that will be utilized. In this study, sugar was replaced with processed rice and observed under different temperature conditions to obtain data on the optimal conditions for the starch to undergo fermentation and produce ethanol. The yeast was expected to make more ethanol when the starch was heated at longer periods, when in fact the optimal ethanol production was found in the sample not heated initially but incubated at 37°C for one week. Heating solutions had a negative effect on ethanol production and changed the brown rice solution to a slightly gelatin-like consistency. Further studies on this issue would be needed to conclude the efficiency of brown rice as a starch source in fermentation.

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References


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