Application of lactic acid bacteria for production of fermented beverages based on rice flour

https://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.
download PDF
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.
References:
Coda Rossana, Lanera Alessia, Trani Antonio, Gobbetti Marco, Di Cagno Raffaella (2012): Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties. International Journal of Food Microbiology, 155, 120-127 https://doi.org/10.1016/j.ijfoodmicro.2012.01.016
 
Costa Mayra Garcia Maia, Fonteles Thatyane Vidal, de Jesus Ana Laura Tibério, Rodrigues Sueli (2013): Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability. Food Chemistry, 139, 261-266 https://doi.org/10.1016/j.foodchem.2013.01.059
 
Espirito-Santo Ana Paula do, Mouquet-Rivier Claire, Humblot Christèle, Cazevieille Chantal, Icard-Vernière Christèle, Soccol Carlos Ricardo, Guyot Jean-Pierre (2014): Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber. Food Research International, 57, 104-113 https://doi.org/10.1016/j.foodres.2014.01.028
 
FACCIN Gerson Luis, MIOTTO Letícia Adélia, VIEIRA Leila do Nascimento, BARRETO Pedro Luiz Manique, AMANTE Edna Regina (2009): Chemical, Sensorial and Rheological Properties of a New Organic Rice Bran Beverage. Rice Science, 16, 226-234 https://doi.org/10.1016/S1672-6308(08)60083-9
 
Genç Mahmut, Zorba Murat, Ova Gülden (2002): Determination of rheological properties of boza by using physical and sensory analysis. Journal of Food Engineering, 52, 95-98 https://doi.org/10.1016/S0260-8774(01)00092-9
 
Ghosh Kuntal, Ray Mousumi, Adak Atanu, Dey Prabuddha, Halder Suman K., Das Arpan, Jana Arijit, Parua (Mondal) Saswati, Das Mohapatra Pradeep K., Pati Bikas R., Mondal Keshab C. (2015): Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage. Food Chemistry, 168, 196-202 https://doi.org/10.1016/j.foodchem.2014.07.042
 
Giraffa Giorgio (): Studying the dynamics of microbial populations during food fermentation: Table 1. FEMS Microbiology Reviews, 28, 251-260 https://doi.org/10.1016/j.femsre.2003.10.005
 
Gupta Shilpi, Cox Sabrina, Abu-Ghannam Nissreen (2010): Process optimization for the development of a functional beverage based on lactic acid fermentation of oats. Biochemical Engineering Journal, 52, 199-204 https://doi.org/10.1016/j.bej.2010.08.008
 
Karovičová Jolana, Kohajdová Z., Šimko P., Lukáčová D. (): Using capillary isotachophoresis for the determination of biogenic amines and D-isocitric acid in food products. Nahrung/Food, 47, 188-190 https://doi.org/10.1002/food.200390044
 
Kohajdová Z., Karovičová J., Greifová M. (2006): Lactic acid fermentation of some vegetable juices. Journal of Food and Nutrition Research, 45: 115–119.
 
Kohajdová Z., Karovičová J., Greifová M. (2007): Analytical and organoleptic profiles of lactic acid-fermented cucumber juice with addition of onion juice. Journal of Food and Nutrition Research, 46: 105–111.
 
Lee Cherl-Ho (1997): Lactic acid fermented foods and their benefits in Asia. Food Control, 8, 259-269 https://doi.org/10.1016/S0956-7135(97)00015-7
 
Lehman Thomas C., Bridwell Heather K., Roark Jennifer M. (2011): Perspectives on Method Validation: Validation is a Multistep Process with USP Regulatory Guidelines at each Step. The Quality Assurance Journal, 14, 27-32 https://doi.org/10.1002/qaj.474
 
Liu Shan-na, Han Ye, Zhou Zhi-jiang (2011): Lactic acid bacteria in traditional fermented Chinese foods. Food Research International, 44, 643-651 https://doi.org/10.1016/j.foodres.2010.12.034
 
Mårtensson Olof, Öste Rickard, Holst Olle (2000): Lactic Acid Bacteria in an Oat-based Non-dairy Milk Substitute: Fermentation Characteristics and Exopolysaccharide Formation. LWT - Food Science and Technology, 33, 525-530 https://doi.org/10.1006/fstl.2000.0718
 
Luana Nionelli, Rossana Coda, Curiel José Antonio, Kaisa Poutanen, Marco Gobbetti, Rizzello Carlo Giuseppe (2014): Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria. International Journal of Food Microbiology, 185, 17-26 https://doi.org/10.1016/j.ijfoodmicro.2014.05.004
 
Nout M.J.Rob (2009): Rich nutrition from the poorest – Cereal fermentations in Africa and Asia. Food Microbiology, 26, 685-692 https://doi.org/10.1016/j.fm.2009.07.002
 
Rathore Sorbhi, Salmerón Ivan, Pandiella Severino S. (2012): Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures. Food Microbiology, 30, 239-244 https://doi.org/10.1016/j.fm.2011.09.001
 
Xiong Tao, Guan Qianqian, Song Suhua, Hao Mingyu, Xie Mingyong (2012): Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation. Food Control, 26, 178-181 https://doi.org/10.1016/j.foodcont.2012.01.027
 
Xiong Tao, Peng Fei, Liu Yanyan, Deng Yaojun, Wang Xinyue, Xie Mingyong (2014): Fermentation of Chinese sauerkraut in pure culture and binary co-culture with Leuconostoc mesenteroides and Lactobacillus plantarum. LWT - Food Science and Technology, 59, 713-717 https://doi.org/10.1016/j.lwt.2014.05.059
 
Zwietering M.H., Jongenburger I., Rombouts F.M., van’t Riet K. (1990): Modeling of the bacterial growth curve. Applied and Environmental Microbiology, 56: 1875–1881.
 
download PDF

© 2019 Czech Academy of Agricultural Sciences