Isolation and identification of Lactobacillus and yeast species and their effect on the quality of fermented rice cakes |
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| Affiliation: | 1. College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China;2. Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India;3. Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, Davis, CA 95616, USA;4. School of Artificial Intelligence, Beijing Technology and Business University, Beijing, China;5. Shandong Academy of Agricultural Machinery Sciences, Jinan 250100, China,;6. Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China;1. College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China;2. National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China |
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| Abstract: | In this study, microbes were isolated from the rice slurry of a fermented rice cake to obtain lactic acid bacteria and yeast species. These species were identified using microbial physiology and gene sequence analyses. As the growth of the lactic acid bacterial strain R-2b and the yeast J-3a strains were found to be the best, a composite starter comprising these microbes was used for the preparation of fermented rice cakes. Based on single factor and orthogonal experiments, when the proportion of Lactobacillus plantarum, Saccharomyces cerevisiae, and Candida humilis was 1:3:6, the optimal fermentation conditions were addition of sugar and starter amounts of 20% and 6%, respectively, a fermentation temperature of 32 °C, and fermentation time of 8 h. The fermented rice cake with this optimum ratio had the most abundant volatile components and qualified physicochemical and microbial indexes. Additionally, the overall quality was better than that of commercially available products. |
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