A report on a study aimed to develop instant starter culture for rice wine (tapuy) processing, by (1) isolating and identifying useful microorganisms for starter culture production; (2) evaluating the saccharifiying ability and alcohol production of the isolated strains; (3) developing a starter culture and determine its storage stability; and (4) evaluating the quality of rice wine produced by the developed starter culture. Dr. Erlinda I. Dizon Food Science Cluster College of...