Cross inoculation study using the potential yeast strains isolated from starter cakes of traditional rice beer and different indigenous rice varieties of Tripura

Abstract

Abstract Tripura is a small hilly state of Northeast India, inhabited by several ethnic tribes having the tradition of preparation and consumption of traditional rice beer. The present study aimed to isolate and identify the potential yeast strains from starter culture cakes of different rice beers of Tripura and evaluate its fermentation ability by cross inoculation study with traditional rice varieties of this region. The yeast species were studied using culture-dependent methods, and they were identified as Saccharomyces cerevisiae, Saccharomycopsis fibuligera, and Wickerhamomyces anomalus. This identification was further supported by molecular analysis utilising partial 5.8S-ITS gene sequencing. To determine the most effective mixture for alcohol production, three traditional rice varieties—Tipra Binni, Kali Khasa, and Mula Sail and five potential yeast isolates were used in a cross-inoculation investigation. According to the findings of this study, Saccharomyces cerevisiae (NN/BKS/R4) and Tripra Binni have the highest prospect for producing alcohol. Additionally, it was also determined that using traditional rice varieties on a larger scale will enhance the quality of traditional beer and provide ample opportunity for scientific advancement for social acceptance and commercialization.