1. Application of Lactic Acid Bacteria for Production of Fermented Beverages Based on Rice Flour.
- Author
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MAGALA, MICHAL, KOHAJDOVÁ, ZLATICA, KAROVIČOVÁ, JOLANA, GREIFOVÁ, MÁRIA, and HOJEROVÁ, JARMILA
- Subjects
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LACTIC acid bacteria , *FERMENTATION , *VISCOSITY , *RICE flour , *FERMENTED beverages , *ACETIC acid , *GLUCOSE , *FRUCTOSE - Abstract
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. [ABSTRACT FROM AUTHOR]
- Published
- 2015
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