Production and antioxidative activity of alcoholic beverages made from Thai ou yeast and black rice (Oryza sativa var. Indica cv. Shiun)
Teramoto, Y.1*, Koguchi, M.1, Wongwicharn, A.2 and Saigusa, N.1
1Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science,
Sojo University, Ikeda 4-22-1, Kumamoto 860-0082, Japan.
2Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi,
126 Prachautid Road, Bangmod, Ratburana, Bangkok 10140, Thailand.
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