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

Journal: Food science and biotechnology
Published Date: Aug 25, 2017

Abstract

Isomalto-oligosaccharide (IMO) syrup was prepared from organic rice, in which 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, was preferentially selected in terms of a viable cells (7.3 × 10 colony forming unit (CFU/mL) and higher dry cell weight (13 mg/mL). The fermented syrup-based medium did not affect the growth of . 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 fermentation period. The production of lactic acid was the highest (8125.78 mg/kg) among the organic acids produced in the fermented IMO syrup.

Authors

  • Hyo-Hee Kim
    1Department of Biological Science and Technology, Yonsei University, Wonju, Gangwon 26493 Korea.
  • Won-Pyo Lee
    1Department of Biological Science and Technology, Yonsei University, Wonju, Gangwon 26493 Korea.
  • Chang-Hwan Oh
    2Department of Oriental Medical Food and Nutrition, Semyung University, Jecheon, Chungbuk 27136 Korea.
  • Sung-Sik Yoon
    1Department of Biological Science and Technology, Yonsei University, Wonju, Gangwon 26493 Korea.

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