作者: Man-Jin In , Nam-Soon Oh , Dong-Chung Kim
DOI: 10.3746/JKFN.2009.38.8.1118
关键词: Chemistry 、 Acid production 、 Leuconostoc mesenteroides 、 Population 、 Hydrolysis 、 Titratable acid 、 Fermentation 、 Strain (chemistry) 、 Biochemistry 、 Food science 、 Brown 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.