Raksi is an ethnic alcoholic drink, distilled from traditional fermented cereal beverages. The objective of this work was to characterize the traditionally fermented alcohol (raksi). We processed six raksi samples at home using traditional methods, and collected four locally from hotels in various districts. During the distillation of raksi, raksi samples were physically analyzed and found to be colorless, strongly concentrated, and alcoholic in nature. While examining the collected alcohol samples, they were found to be light yellow, cloudy, with strong concentration, and unpleasantly alcoholic in nature. All the samples were acidic with a pH range of 3.6-4.5, turbidity range from 3.5-7.8, and TDS less than 14, TSS ranging from 35-850 ppm, and TA ranging from 0.016-0.234%. The alcohol percentage was found in the range 8-46%. Alcohol percentage was highest in sample LAR10, i.e., 45% using a hydrometer, 45.32% using a pycnometer, and 35.95% using HS-GC. Sample LAR4 showed a minimum alcohol % of 10% using a hydrometer, 10.11% using a pycnometer, and 8.68% using HS-GC. There was no detection of methanol and propanol from the HS-GC result; only the ethanol was detected. Almost all the distillates lied in the score panel of “good” to “very good” by using the hedonic scale. The total bacterial count was found in the range of 0-30 CFU/100 ml and 0-7 CFU/ml from the MF technique and pour plate method, respectively. Morphological and biochemical studies confirmed that the isolated organisms were Bacillus spp. We found most of the alcohol samples effective against Pseudomonas aeruginosa. The substrates used for the fermentation of alcohol and their antibacterial efficacy showed insignificant association, i.e., p = 0.82 > 0.05. But the association between the alcohol percentage of samples and their antibacterial effectiveness was significant, i.e., p = 0.01 < 0.05. These findings highlight the characterization and detection of methanol and propanol in raksi, and they enhance the further findings of any hazards.
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