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KMID : 1134820090380081118
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 8 p.1118 ~ p.1123
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Characteristics of Fermented Brown-Rice Suspension Prepared from Leuconostoc mesenteroides KC51 Strain
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In Man-Jin
Oh Nam-Soon
Kim Dong-Chung
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Abstract
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Brown-rice hydrolyzates with different degrees of hydrolysis (DH) were fermented using Leuconostoc mesenteroides (Ln. mesenteroides) KC51 strain at 30℃ for 15 hr. Changes in pH, titratable acidity, viable cell counts and phytate degradation during fermentation were investigated. The acid production was increased with increasing DH of brown-rice hydrolyzate. At high DH (48.2%), the pH and titratable acidity reached to pH 3.41 and 0.82% after 15 hr fermentation, respectively. Regardless of DH of brown-rice, however, the viable cell population of Ln. mesenteroides KC51 was slightly increased to 4.0~7.2×10? CFU/g during the 6 hr of cultivation. The phytate content in brown-rice hydrolyzates decreased with increasing DH of brown-rice hydrolyzates. The level of phytate was reduced to around 50% of initial concentration at high DH condition. When the fermented brown-rice was kept at 4℃, pH, titratable acidity and number of viable cells were nearly maintained for 14 days.
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KEYWORD
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brown rice, Leuconostoc mesenteroides, phytate degradation
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