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Starters and koji from Cambodia
Dombea is a dried Cambodian starter made from rice flour, plants, herbs and spices, with microorganisms carried over from earlier batches. Mixed into cooled steamed rice, its Rhizopus mould turns the starch to sugar in a few days, then its yeasts turn the sugar to alcohol once water is added.
| Rice flour | The main ingredient of the starter[chim2015] |
| Plants, herbs and spices | Different types are used[chim2015] |
| Old medombae | Microbes carried over from earlier batches[chim2015] |
| Red rice, for a lab-scale wine100 g | [ly2018] |
| Dried starter, crumbled, for the wine2 % | [ly2018] |
| Water100 mL + 100 mL | The first 100 mL before steaming, the second on day 3 to start the alcoholic phase[ly2018] |
| Starter | back-slop: microorganisms from previous batches of medombae |
Total time across the recorded steps: 10 days
What changes: Rice flour, herbs and old starter are mixed and dried
Chim et al. name the ingredients only; no source found gives times or amounts for this step. Output: dried medombae.
Microbes at work in this step
the old starter seeds moulds and yeasts into the new batch
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Dombea is a dried Cambodian starter made from rice flour, plants, herbs and spices, with microorganisms carried over from earlier batches. Mixed into cooled steamed rice, its Rhizopus mould turns the starch to sugar in a few days, then its yeasts turn the sugar to alcohol once water is added. Made in 5 steps over 10 days. The longest step, add water and let the yeasts make alcohol, takes 7 days (Ly S 2018). Rhizopus oryzae and Yeasts Saccharomyces cerevisiae and Saccharomycopsis fibuligera do most of the fermenting.
| Main step | 7 daysReported[ly2018] | Add water and let the yeasts make alcohol |
|---|---|---|
| Temperature | 120 °CReported[ly2018] | Steam the rice and cool it |
In the five starters Ly et al. studied, the mould side is almost all Rhizopus oryzae and the bacteria are mostly Weissella and other lactic acid bacteria.
Starters and rice wine are made in uncontrolled conditions that differ from maker to maker. In the five starters Ly et al. studied, potential foodborne pathogens were not detected after 10 days of rice-wine fermentation (Ly et al. 2018).
Every number is labelled with how it is known. How this atlas is made
