生物转化
益生菌
发酵
食品科学
化学
酶水解
水解
酶
生物化学
细菌
生物
遗传学
作者
J. Y. Lee,Ricco Tindjau,Shao‐Quan Liu
标识
DOI:10.1016/j.fbio.2024.104895
摘要
This study explores the biovalorization of leftover rice (LR) for the development of a fermented probiotic beverage. LR slurry was prepared by homogenization, enzymatic hydrolysis, and sterilization. This was followed by fermentation with probiotic Lactiplantibacillus plantarum 299v, and subsequent storage at 4 °C and 25 °C. L. plantarum exhibited satisfactory growth, reaching a maximum of 7.76 ± 0.02 log CFU/mL after 24 h of fermentation. L. plantarum viability was similarly satisfactory, with cell counts maintained above 6 log CFU/mL after 4 weeks of storage at both cold and ambient temperatures. The pH levels of hydrolyzed slurries declined sharply to 3.20 ± 0.01 after fermentation and decreased gradually to 2.87 ± 0.01 during ambient storage. Glucose, maltose and amino acids were partially utilized in hydrolyzed slurries, with simultaneous lactic acid production. Volatile aldehydes were also reduced to their corresponding alcohols after fermentation. This study demonstrates the potential of upcycling LR to deliver live probiotics with sufficient cell counts.
科研通智能强力驱动
Strongly Powered by AbleSci AI