Application of lactic acid bacteria for production of fermented beverages based on rice flour
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 aci...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2015-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201505-0009_application-of-lactic-acid-bacteria-for-production-of-fermented-beverages-based-on-rice-flour.php |
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| author | Michal MAGALA Zlatica KOHAJDOVÁ Jolana KAROVIČOVÁ Mária GREIFOVÁ Jarmila HOJEROVÁ |
| author_facet | Michal MAGALA Zlatica KOHAJDOVÁ Jolana KAROVIČOVÁ Mária GREIFOVÁ Jarmila HOJEROVÁ |
| author_sort | Michal MAGALA |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:32:54Z |
| format | Article |
| id | doaj.art-9e7c3ef3e2c44350ac37c7ef7dc88c7a |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:54Z |
| publishDate | 2015-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-9e7c3ef3e2c44350ac37c7ef7dc88c7a2023-02-23T03:28:14ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172015-10-0133545846310.17221/74/2015-CJFScjf-201505-0009Application of lactic acid bacteria for production of fermented beverages based on rice flourMichal MAGALA0Zlatica KOHAJDOVÁ1Jolana KAROVIČOVÁ2Mária GREIFOVÁ3Jarmila HOJEROVÁ4Department of Food Science and Technology, Institute of Biotechnology and Food Sciences, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak RepublicDepartment of Food Science and Technology, Institute of Biotechnology and Food Sciences, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak RepublicDepartment of Food Science and Technology, Institute of Biotechnology and Food Sciences, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak RepublicDepartment of Food Science and Technology, Institute of Biotechnology and Food Sciences, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak RepublicDepartment of Food Science and Technology, Institute of Biotechnology and Food Sciences, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak RepublicWe 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.https://cjfs.agriculturejournals.cz/artkey/cjf-201505-0009_application-of-lactic-acid-bacteria-for-production-of-fermented-beverages-based-on-rice-flour.phpcitphplcfermentationricesensory analysisviscosity |
| spellingShingle | Michal MAGALA Zlatica KOHAJDOVÁ Jolana KAROVIČOVÁ Mária GREIFOVÁ Jarmila HOJEROVÁ Application of lactic acid bacteria for production of fermented beverages based on rice flour Czech Journal of Food Sciences citp hplc fermentation rice sensory analysis viscosity |
| title | Application of lactic acid bacteria for production of fermented beverages based on rice flour |
| title_full | Application of lactic acid bacteria for production of fermented beverages based on rice flour |
| title_fullStr | Application of lactic acid bacteria for production of fermented beverages based on rice flour |
| title_full_unstemmed | Application of lactic acid bacteria for production of fermented beverages based on rice flour |
| title_short | Application of lactic acid bacteria for production of fermented beverages based on rice flour |
| title_sort | application of lactic acid bacteria for production of fermented beverages based on rice flour |
| topic | citp hplc fermentation rice sensory analysis viscosity |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201505-0009_application-of-lactic-acid-bacteria-for-production-of-fermented-beverages-based-on-rice-flour.php |
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