We investigated the rice-based lactic acid fermentation with L. plantarum (LP) and L. harbinensis VF (LH) because rice is known as carbohydrate-rich and gluten-free food. Non-waxy rice flour was liquefied and then saccharified using AMG 300L. From the...
We investigated the rice-based lactic acid fermentation with L. plantarum (LP) and L. harbinensis VF (LH) because rice is known as carbohydrate-rich and gluten-free food. Non-waxy rice flour was liquefied and then saccharified using AMG 300L. From the previous study on medium optimization, the concentrations of rice flour and yeast extract for lactic acid fermentation were determined to be 3% and 1% (w/v). By replacing glucose with pre-treated rice flour, the specific growth rates of LP and LH increased from 0.18 and 0.16 to 0.33 and 0.21 h<SUP>-1</SUP>, respectively. The maximum cell concentrations reached 1.99×10<SUP>8</SUP>, 8.54×10<SUP>7</SUP>, 2.32×10<SUP>8</SUP> CFU/mL with LP, LH, and mixed fermentation, respectively. In LH fermentation, the lactic and acetic acids produced 90.9±0.3 mM and 15.7±0.1 mM, which is better than those in LP and mixed fermentation. The lactic acid fermentation with LH provides a buttery flavor, one characteristic of yogurt. In the lactic acid fermentation with non-waxy rice, VF is a good candidate for metabolites and flavor, whereas LP and mixed LP+LH for cell concentration. This study may provide the guideline in lactic acid fermentation with rice.