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

Michal Magala, Zlatica Kohajdová, Jolana Karovičová, Mária Greifová and Jarmila Hojerová
Additional contact information
Michal Magala: 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
Zlatica Kohajdová: 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
Jolana Karovičová: 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
Mária Greifová: 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
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

Czech Journal of Food Sciences, 2015, vol. 33, issue 5, 458-463

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.

Keywords: cITP; HPLC; fermentation; rice; sensory analysis; viscosity (search for similar items in EconPapers)
Date: 2015
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/74/2015-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/74/2015-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:74-2015-cjfs

DOI: 10.17221/74/2015-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().