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Screening and application of lactic acid bacteria and yeasts with l‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid

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), a...

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Autores principales: Liu, Na, Miao, Song, Qin, Likang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684631/
https://www.ncbi.nlm.nih.gov/pubmed/33282261
http://dx.doi.org/10.1002/fsn3.1900
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author Liu, Na
Miao, Song
Qin, Likang
author_facet Liu, Na
Miao, Song
Qin, Likang
author_sort Liu, Na
collection PubMed
description 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. PRACTICAL APPLICATIONS: Rice acid as a functional nondairy fermented product is widely accepted by Chinese consumers. However, rice acid fermentation is still a traditional spontaneous process, which causes instability in its flavor and quality. Lactobacillus paracasei H4‐11 and Kluyveromyces marxianus L1‐1 screened in this study contributed to the improvements in the flavor and antioxidant capacity of rice acid. In addition, glutinous rice was confirmed as the suitable fermentation material of rice acid in the study.
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spelling pubmed-76846312020-12-03 Screening and application of lactic acid bacteria and yeasts with l‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid Liu, Na Miao, Song Qin, Likang Food Sci Nutr Original Research 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. PRACTICAL APPLICATIONS: Rice acid as a functional nondairy fermented product is widely accepted by Chinese consumers. However, rice acid fermentation is still a traditional spontaneous process, which causes instability in its flavor and quality. Lactobacillus paracasei H4‐11 and Kluyveromyces marxianus L1‐1 screened in this study contributed to the improvements in the flavor and antioxidant capacity of rice acid. In addition, glutinous rice was confirmed as the suitable fermentation material of rice acid in the study. John Wiley and Sons Inc. 2020-09-24 /pmc/articles/PMC7684631/ /pubmed/33282261 http://dx.doi.org/10.1002/fsn3.1900 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Liu, Na
Miao, Song
Qin, Likang
Screening and application of lactic acid bacteria and yeasts with l‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid
title Screening and application of lactic acid bacteria and yeasts with l‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid
title_full Screening and application of lactic acid bacteria and yeasts with l‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid
title_fullStr Screening and application of lactic acid bacteria and yeasts with l‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid
title_full_unstemmed Screening and application of lactic acid bacteria and yeasts with l‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid
title_short Screening and application of lactic acid bacteria and yeasts with l‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid
title_sort screening and application of lactic acid bacteria and yeasts with l‐lactic acid‐producing and antioxidant capacity in traditional fermented rice acid
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684631/
https://www.ncbi.nlm.nih.gov/pubmed/33282261
http://dx.doi.org/10.1002/fsn3.1900
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