Production of a fermented organic rice syrup with higher isomalto-oligosaccharide using Lactobacillus plantarum

Isomalto-oligosaccharide (IMO) syrup was prepared from organic rice, in which Lactobacillus plantarum as a starter was inoculated to raise its purity and also produce a fermented rice beverage. Of the five strains of lactic acid bacteria tested, L. plantarum was preferentially selected in terms of a...

Full description

Saved in:
Bibliographic Details
Published in:Food science and biotechnology 2017, 26(5), , pp.1343-1347
Main Authors: Kim, Hyo-Hee, Lee, Won-Pyo, Oh, Chang-Hwan, Yoon, Sung-Sik
Format: Article
Language:English
Subjects:
Bacteria
Chemistry
Chemistry and Materials Science
Fermentation
Food Science
Lactic acid
Lactic acid bacteria
Lactobacillus plantarum
Nutrition
Oligosaccharides
Organic acids
Sugar
Syrup
식품과학
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Isomalto-oligosaccharide (IMO) syrup was prepared from organic rice, in which Lactobacillus plantarum as a starter was inoculated to raise its purity and also produce a fermented rice beverage. Of the five strains of lactic acid bacteria tested, L. plantarum was preferentially selected in terms of a viable cells (7.3 × 10 8 colony forming unit (CFU/mL) and higher dry cell weight (13 mg/mL). The fermented syrup-based medium did not affect the growth of L. plantarum . As expected, the residual sugar content gradually decreased by 1.34% compared with the initial concentration. It was apparent that the residual sugars but not oligosaccharides were removed during the L. plantarum fermentation period. The production of lactic acid was the highest (8125.78 mg/kg) among the organic acids produced in the fermented IMO syrup.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-017-0177-0