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MODELING AND OPTIMIZATION OF SACCHARIFICATION AND FERMENTATION OF BROKEN RICE
Author(s)
Thuy, Nguyen Minh
Hung, Tran Huy
Viet Ha, Lam Thi
Van Hao, Hong
Giau, Tran Ngoc
Van Tai, Ngo
Minh, Vo Quang
Date Issued
January 1, 2026
Type
Article
Abstract
Rice wine is a traditional alcoholic beverage derived from fermented glutinous rice or broken rice. The method is separated into two steps: first, the rice is cooked and liquefied/saccharified by molds and enzymes, followed by fermentation. The study examined how Aspergillus oryzae (0.1 - 0.2%) and α-amylase (0.01 - 0.04%) affect starch liquefaction and saccharification, as well as how Saccharomyces bayanus concentration (0.02 - 0.05%) and total soluble solids content (22 - 26%) impact rice wine fermentation. To improve process prediction and optimization, an artificial neural network integrated with a genetic algorithm (ANN-GA) was applied to model the nonlinear relationships between process variables and fermentation performance. The optimization approach utilizing a machine learning-based model demonstrated better prediction ability. Compared with conventional regression approaches, the ANN-GA model provided improved predictive accuracy and enabled the identification of optimal processing conditions for both saccharification and fermentation stages. The optimum content of Aspergillus oryzae and α-amylase was 0.181% and 0.036%, respectively, resulting in high starch saccharification efficiency with a total soluble solids content of 27.2oBrix. The volume of sugar solution achieved was 34.01 mL (from 50 g rice, yield 68.02%). In addition, using the optimal content of Saccharomyces bayanus of 0.043% and fermenting in an environment with high soluble solids content of 24.88oBrix produced wine with high ethanol and ester content, 12.19% by volume and 0.93 g/L, respectively. The methanol content of the fermented product under these optimal conditions was lower (49.8 mg/L). These findings demonstrate that the integration of machine-learning-based optimization can effectively enhance fermentation efficiency while maintaining product safety. Overall, the optimized saccharification and fermentation parameters provide a viable approach for producing rice wine with higher quality and safety assurances for this traditional product.
Citation
Journal of Microbiology Biotechnology and Food Sciences, 15(6), 2026