Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(5): 1343-1347
Production of a fermented organic rice syrup with higher isomalto-oligosaccharide using Lactobacillus plantarum
Hyo-Hee Kim1, Won-Pyo Lee1, Chang-Hwan Oh2, Sung-Sik Yoon1
1Department of Biological Science and Technology, Yonsei University, Wonju, Gangwon 26493, Korea, 2Department of Oriental Medical Food and Nutrition, Semyung University, Jecheon, Chungbuk 27136, Korea
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 × 108 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.
Isomalto-oligosaccharides, Organic rice, Lactic acid bacteria, Prebiotics
Food Science and Biotechnology 2017 ; 26(5): 1343-1347