Growth of lactic acid bacteria and antioxidative properties in substrate containing black glutinous rice and malted barley
Date Issued
2014
Date
2014
Author(s)
Chou, Yun-Jun
Abstract
Black glutinous rice is a kind of cereals with high content of anthocyanins, which possesses a number of physiological functions. For instance, antioxidation, hepatoprotection, and cholesterol reduction. Many studies suggested that the physiological functions of cereal-based foods were significantly elevated during fermentation. Since starch is the main composition in cereals, lactic acid bacteria are hard to digest directly. It is studied that the addition of malted barley in maize porridge can reduce the viscosity and increase the growth of lactic acid bacteria. In this study, we determined the aids in the growth of lactic acid bacteria and the elevation of antioxidant capacity of black glutinous rice juice.
Results showed that there are significant differences between the addition and the control on cell counts, pH, titratable acidity, and viscosity. An explanation for this could be that malted barley contains many enzymes, such as amylases, proteases and glucanases, degrading starch, proteins and glucans. This improves the growth of lactic acid bacteria because of the increase of nutrients in the black glutinous rice juice. Total phenolic content , anthocyanins, DPPH scavenging ability and the total equivalent antioxidant capacity all decrease during fermentation. They may cause by the decomposition of phenolic compounds by lactic acid bacteria.
Subjects
乳酸菌
發酵
紫米
大麥芽
SDGs
Type
thesis
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