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KMID : 0380619890210050686
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 5 p.686 ~ p.690
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A Yogurt Like Product Development from Rice by Lactic Acid Bacteria
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Abstract
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Non sticky short grain rice was liquidized by a-amylase from Bacillus species after cooking 20min at 121℃ and a lactic acid bacteria fermentation proceeded. The product using mixed culture of S. thermophilus, L. bulgaricus and L. plantarum was superior than the one of any single or mixed culture. The most acceptable pH of it was 3.70. It is suggested that L. plantarum is more deeply related to the product quality. Skim milk promoted lactic acid fermentation but the quality of the final product was not acceptable in the result of sensory evaluation. The acceptable dilution rate of final product was 1:3 (rice: water) by weight.
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