Abstract
The method for the production of fermented rice noodles in Laos and the component changes during the process were studied. The production method for khaw poon in Laos resembles the methods used for producing fermented rice noodles in Myanmar, Thailand and Vietnam. A characteristic of the production method is that aged rice from China or Thailand is used when Laotian rice is not available. Aerobes constituted the majority of the microbial flora. In addition, increased numbers of microorganisms, including lactic acid bacteria, were present in the shitogi (egg-shaped) blocks. The quantity of crude fat and protein components in the fermented rice noodles decreased as the process advanced. Conversely, the shitogi blocks contained a markedly increasing quantity of free amino acids, which, however, decreased in the noodles. Among these amino acids, γ-amino butyric acid, leucine, and alanine, increased most markedly in quantity. Among the organic acids, the amount of lactic acid, increased most markedly in the shitogi blocks during fermentation. The quantities of most of these components were small in the noodles due to their migration into water during boiling, this being the final step of the noodle production process.
