Czech J. Food Sci., 2015, 33(5):458-463 | DOI: 10.17221/74/2015-CJFS

Application of lactic acid bacteria for production of fermented beverages based on rice flourFood Technology and Economy, Engineering and Physical Properties

Michal MAGALA, Zlatica KOHAJDOVÁ, Jolana KAROVIČOVÁ, Mária GREIFOVÁ, Jarmila HOJEROVÁ
Department of Food Science and Technology, Institute of Biotechnology and Food Sciences, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic

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; viscosity

Published: October 31, 2015  Show citation

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MAGALA M, KOHAJDOVÁ Z, KAROVIČOVÁ J, GREIFOVÁ M, HOJEROVÁ J. Application of lactic acid bacteria for production of fermented beverages based on rice flour. Czech J. Food Sci. 2015;33(5):458-463. doi: 10.17221/74/2015-CJFS.
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