Characteristics of Fermented Brown-Rice Suspension Prepared from Leuconostoc mesenteroides KC51 Strain

作者: Man-Jin In , Nam-Soon Oh , Dong-Chung Kim

DOI: 10.3746/JKFN.2009.38.8.1118

关键词: ChemistryAcid productionLeuconostoc mesenteroidesPopulationHydrolysisTitratable acidFermentationStrain (chemistry)BiochemistryFood scienceBrown rice

摘要: Brown-rice hydrolyzates with different degrees of hydrolysis (DH) were fermented using Leuconostoc mesenteroides (Ln. mesenteroides) KC51 strain at for 15 hr. Changes in pH, titratable acidity, viable cell counts and phytate degradation during fermentation investigated. The acid production was increased increasing DH brown-rice hydrolyzate. At high (48.2%), the pH acidity reached to 3.41 0.82% after hr fermentation, respectively. Regardless brown-rice, however, population Ln. slightly CFU/g 6 cultivation. content decreased hydrolyzates. level reduced around 50% initial concentration condition. When kept , number cells nearly maintained 14 days.

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