 This study used the completely randomized design in triplicate.

Traditional fermentation uses culture

starters to convert farm by-products into nutritive substances. This study investigated the potential of rice
culture starter (RCS) in pre-fermenting parboiled rice bran (PRB) into a nutritive mash.
Potential of Rice Culture Starter (RCS) for Prefermenting Parboiled Rice Bran (PRB) Through Solid-state
Fermentation (SSF). (Tules P. Banwa*, Maria Cyrila Bawer and Joy Grace P. Doctor) Kalinga State University (KSU),
Tabuk City, Kalinga, Philippines. (et al. 2020).
Note:
https://www.researchgate.net/profile/Tules-Banwa/publication/340398024_Potential_of_Rice_Culture_Starter_
RCS_for_Pre-_fermenting_Parboiled_Rice_Bran_PRB_Through_Solid-state_Fermentation_SSF/links/
5e86fa37299bf13079748437/Potential-of-Rice-Culture-Starter-RCS-for-Pre-fermenting-Parboiled-Rice-Bran-PRB-
Through-Solid-state-Fermentation-SSF.pdf
 This Study Was Aimed At Investigating The Suitability Of Two Fruits (Pineapple And Soursop) As Substrates
For Wine Production And The Efficiency Of Yeast Isolated From Palm Wine For Alcoholic Fermentation Of
Fruits. During Fermentation Aliquot Samples Were Removed Daily From The Fermentation Tank For
Analysis Of Ph, Temperature, Alcohol Content And Reducing Sugars, Using Standard Procedures.
Okafor Ugochukwu C "Table Wine Production From Mixed Fruits Of Soursop (Annona
Muricata)andPineapple(AnanasComosus) Using Yeast From Palm Wine."IOSR Journal of Environmental Science,
Toxicology and Food Technology (IOSR-JESTFT) 12.3 (2018).
Note: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-
2402,p- ISSN: 2319-2399.Volume 12, Issue 3 Ver. I (March. 2018), PP 52-56 www.iosrjournals.org
 This study showed that acceptable wine can be produced from mixed fruits banana and watermelon using
yeasts Saccharomyces cerevisiae.
Production and Optimization of Wine from Mixed Banana and Watermelon Fruits Using Saccharomyces
cerevisiae. Asmarech, Yeshaneh Fekad (et al. 2022).
Note: https://ir.bdu.edu.et/handle/123456789/14349
 Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed
raw, minimally processed, as well as processed, due to their nutrients and health-promoting compounds.
With the growing population and changing diet habits, the production and processing of horticultural
crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands.
Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization. Institute of Food
Technologists. The Institute of Food Technologists is a registered 501(c) 3 organization EIN 36-2136957 (et al.
2018).
Note: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/1541-4337.12330
 With the aim of developing artificially-carbonated fruit wine blends, three locally available fruits (mango,
pineapple and passion fruit) were fermented, blended and carbonated, and were evaluated for their
physico-chemical, antioxidant and sensory properties
Physico-chemical, antioxidant and sensory properties of artificially-carbonated fruit wine blends Institute of Food
Science and Technology, University of the Philippines Los Baños, College, Laguna 4031, Philippines (et al. 2018)
With the aim of developing artificially-carbonated fruit wine blends, three locally available fruits (mango,
pineapple and passion fruit) were fermented, blended and carbonated, and were evaluated for their physico-
chemical, antioxidant and sensory properties.
Note: https://www.researchgate.net/profile/Claire-Zubia/publication/352899193_Physico-
chemical_antioxidant_and_sensory_properties_of_artificially_-carbonated_fruit_wine_blends/links/
60de8800299bf1ea9ed61347/Physico-chemical-antioxidant-and-sensory-properties-of-artificially-carbonated-
fruit-wine-blends.pdf