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• Modelling for Growth of Mould

  Dao Thien, Tran Thanh Hoa, Nguyen Thi Bich Thuy, Tran Thi Lan Huong

  Received: 29-05-2012 / Accepted: 12-08-2012

   Abstract PDF (VIETNAMESE)

  Predictive mycology aims at predicting fungal development in foods and raw products. For many years, most of the studies concerned food pathogenic bacteria. Recently, there is a growing concern about food contamination by moulds, especially strains responsible for mycotoxins production. This paper advocates the use of specific models for describing germination and growth of mould.

• Functional Roleof Mould Strains in Production of Rice Wine

  Nguyen Ngoc Hoa, Dang Xuan Nghiem

  Received: 07-03-2012 / Accepted: 17-05-2012

   Abstract PDF (VIETNAMESE)

  This investigation on the possible role of mould in production of traditional rice wine was carried out with the 4 candidate mould strains which were selected from 21 mould strains isolated from traditional rice wine starters and traditional soysauce starters. The 4 mould strains were preliminarily identified and named as M3 (Rhizopus spp.), M10 (Rhizopus spp.), M16 (Aspergillus oryzae), and M18 (Endomycopsisfibuliger). M10, M16 and M18 strains expressed very strong extracellular enzyme activities (amylase, protease, cellulase), while M3 strain had weak extracellular protease and cellulase activity and no extracellular amylase. Noteably, the yield of rice wine of the traditional alcoholic fermentation was not increased when large amounts of the biomass of the 4 isolated mould strains were added. There was a strong correlation between the pH of fermention liquid and the final yield of wine. The lower the pH of fermentation liquid was, the lower the yield of wine. Moreover, all 4 mould strains were determined to have no role in the formation of aldehyde, methanol and higher alcohol in rice wine products.