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KMID : 1007520120210061785
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Food Science and Biotechnology
2012 Volume.21 No. 6 p.1785 ~ p.1788
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Quantitative Microbiological Profiles of Brown Rice and Germinated Brown Rice
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Kim Keun-Sung
Kim Byoung-Hoon
Kim Min-Joo
Han Jae-Kwang
Kum Jun-Seok
Lee Hyun-Yu
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Abstract
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Among health conscious people, brown rice (BR) and germinated brown rice (GBR) are increasingly more popular for consumption in Korea because their nutritional values are greater than those of ordinary white rice (WR). The overall microbial counts for BR were higher than those for WR and those of GBR were higher than those of BR. Interestingly, the lactic acid bacteria (LAB) counts in GBR increased markedly and their selected representatives were Weissella confusa, Pediococcus pentosaceus, and Lactobacillus fermentum. To our knowledge, this is the first attempt to enumerate and compare LAB loads on WR, BR, and GBR.
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KEYWORD
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white rice, brown rice, germinated brown rice, microbiological profile
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