Unveiling the sociocultural, microbiological, and functional properties of liquid brem, a traditional balinese fermented rice wine: a systematic review

Abstract

Abstract Balinese brem is a traditional Indonesian fermented rice wine embedded in cultural, ritual, and spiritual practices, serving important symbolic and social functions. Beyond its cultural significance, brem has attracted scientific attention in fermentation science, microbial ecology, biochemical composition, and potential functional properties. However, existing studies often examine these aspects separately, resulting in a fragmented understanding of brem as both a cultural heritage product and a fermentation-derived beverage. This systematic review adopts a multidisciplinary framework integrating sociocultural context with microbial, biochemical, and technological perspectives to synthesize current knowledge on brem . Brem fermentation involves a consortium of microorganisms, inc