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Lactic Acid Fermentation of Saccharified Solution from Rice Flour
Author(s) -
TOMINAGA MIHOKO,
SATO KAZUYOSHI
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb13173.x
Subject(s) - leuconostoc mesenteroides , lactic acid , food science , rhizopus , fermentation , chemistry , bacteria , kefir , amylase , leuconostoc , protease , thermophile , fermentation in food processing , biochemistry , enzyme , lactobacillus , biology , genetics
For the preparation of a tasty fermented beverage from rice flour, suitable amylases and lactic acid bacteria were explored and selected. A glucoa‐mylase from Rhizopus commercially named as gluczyme formed less reducing sugars from gelatinized rice flour than glucoamylase from As‐pergillus . However, saccharified solution prepared by gluczyme was well utilized by a lactic acid bacterium isolated from a kefir, which is considered to be a bacterium closely related to Leuconostoc mesenteroides . The substances such as amino acids formed by some contaminating enzymes like protease in gluczyme are presumed to stimulate the growth of the kefir‐bacterium and contribute to the formation of a favorable fermented beverage.