Application of lactic acid bacteria for production of fermented beverages based on rice flour
M. Magala, Z. Kohajdová, J. Karovičová, M. Greifová, J. Hojerováhttps://doi.org/10.17221/74/2015-CJFSCitation:Magala M., Kohajdová Z., Karovičová J., Greifová M., Hojerová J. (2015): Application of lactic acid bacteria for production of fermented beverages based on rice flour. Czech J. Food Sci., 33: 458-463.
We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the same time, total acidity increased (1.28–2.59 g/l) due to lactic acid (0.59–2.76 g/l) and acetic acid (0.11–0.30 g/l) production. Fermentation of rice beverages also caused a gradual decrease in glucose and fructose concentration. Lactic acid bacteria proliferated in the first phases of fermentation, and cell counts reached a maximum after 12 h. The highest growth rate (vLAB = 0.44 Log10 CFU/ml/h) was observed in a sample with the culture of Lactobacillus brevis CCM 1815. Viscosity of beverages decreased significantly after 24 h of fermentation. The highest values of sensory parameters were observed in a monoculture of Lactobacillus plantarum CCM 7039 and in a sample with a mixed culture of Lactobacillus plantarum CCM 7039 and Bifidobacterium longum CCM 4990.Keywords:cITP; HPLC; fermentation; rice; sensory analysis; viscosityReferences:
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