Improvement of Khmer Traditional Rice Liquor (Sraa Sor) Productivity Using Different Fermentative Conditions

抄録

The objective of this research was to establish suitable conditions for rice liquor (Sraa sor) in order to improve its productivity in rural areas. Five treatments of fermented rice conditions were used: cool temperature, ambient temperature, ambient temperature with plastic bag-covered pot, high temperature and room temperature condition. Data of tem-perature, productivity, pure ethanol and ethanol percentage was collected. The da-ta was analyzed using SPSS version 15 in general linear model univariate to iden-tify the significant level. The results of analysis indicated that fermentation tem-perature had a strong significance at (p<0.05). Fermented rice changeable temper-ature was caused by ambient temperature. So the ambient temperature is very necessary for fermented rice conditions. Yeast activity is reduced by low tem-perature. At temperature between 30-38 °C in the fermented rice condition, the productivity, pure ethanol and ethanol percentage had strong significance (p<0.05). Lowest productivity was observed in cool temperature condition. In summary, rice fermentation in room temperature was found to be the best condi-tion, while ambient temperature with plastic bag-cover pot was possible in rural area for development of rice liquor productivity. However, the level of added wa-ter during fermentation and period of fermentation should be examined.