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Screening and application of lactic acid bacteria and yeasts with <scp>L</scp>‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid

Liu, Na
; 
Miao, Song
; 
Qin, Likang
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Keywords
antioxidant capacity, flavor, K. marxianus L1-1, L. paracasei H4-11, L-lactic acid
Date
2020-9-24
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Food Chemistry & Technology
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https://t-stor.teagasc.ie/handle/11019/64272
Citation
Liu N, Miao S, Qin L., Screening and application of lactic acid bacteria and yeasts with L-lactic acid-producing and antioxidant capacity in traditional fermented rice acid. Food Sci. Nutr.2020;8:6095–6111. https://doi.org/10.1002/fsn3.1900
Abstract
In the study, Lactobacillus paracasei H4-11, Lactobacillus fermentum D1-1, Lactobacillus casei H1-8, Lactobacillus reuteri H2-12, and Kluyveromyces marxianus L1-1 were screened from traditional fermented rice acid based on several indicators: L-lactic acid production capacity (13.46 ~ 19.69 g/kg), antioxidant capacity (DPPH clearance ability of 35.36 ~ 56.89%), and savory flavor indicators. Glutinous rice, quinoa, barley rice, and brown rice were selected to carry out rice acid fermentation. Different viable lactic acid bacteria and yeasts were screened, respectively, in the saccharification, acidification, alcoholization, and late acidification stages. Rice acid fermented with L. paracasei H4-11 and K. marxianus L1-1 in glutinous rice showed the high L-lactic acid content (23.09 g/kg). The DPPH free radical scavenging ability in rice acid fermented with L. fermentum D1-1 and L. paracasei H4-11, respectively, reached 34.27% and 33.05% in 96 hr. Although quinoa rice acid had the highest L-lactic acid content (33.74 g/kg) and the DPPH free radical scavenging ability (60.10%), it had the poor taste due to the high astringency intensity and bitter intensity. Rice acid fermented with both L. paracasei H4-11 and K. marxianus L1-1 in glutinous rice showed the highest savory flavor and had the lowest astringency and bitter. L. paracasei H4-11 and K. marxianus L1-1 were the potential strains for the fermentation of rice acid. These results promote the industrial development of Chinese rice acid.
Funder
This work was financially supported by Technology platform and talent team plan of Guizhou. China, Graduate Research Fund Project of Guizhou , Industry-University-Research Cooperation Project of Guizhou , and China Scholarship Council .
Grant Number
([2018]5251), (YJSCXJH[2019]028), (701/700465172217), (201906670006)
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