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Designation of rice cake starters for fermented rice products with desired characteristics and fast fermentation.

ABSTRACT: This study aimed to control characteristics of fermented rice products by using functional fungi and yeasts isolated from traditional rice cake starters in Thailand. Amylolytic fungi, amylolytic yeasts, alcoholic yeasts and aromatic yeasts were isolated from rice cake starters through different isolation protocols. Among the protocols tested, the enrichment in rice cake fermentation prior to isolation was the most suitable protocol for isolation of amylolytic fungi from all rice cake starters. While the enrichment in submerged fermentation prior to isolation could increase the numbers of yeast isolates. The selected amylolytic fungus and amylolytic yeast were identified as Rhizopus oryzae F63S and Saccharomycopsis fibuligera Y71R, respectively. The yeast with high production of ethanol and aromatic ester was identified as Pichia anomala Y11E. Fermented rice cakes with different characteristics were prepared using various combinations of fungi and yeast. The combination of R. oryzae F63S with S. fibuligera Y71R exhibited strong amylolytic activity and produced an extra sweet fermented rice cake. While the combination of R. oryzae F63S with P. anomala Y11E showed higher alcoholic and aromatic flavors. Moreover, the pure yeast P. anomala Y11E added with commercial amylase has been proven as an innovative starter for fast fermentation. This concept may contribute greatly to the further development of fermented food with desired properties at industrial level.

SUBMITTER: Rakmai J

PROVIDER: S-EPMC6542934 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:Black glutinous rice wine (BGRW) is a traditional Chinese rice wine that is brewed using multiple strains. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Accordingly, the main goal of this study was to determine the microbial communities and major metabolites of different traditional fermentation starters. Anshun (AS) starter and Xingyi (XY) starter were used for BGRW to provide insight into their potential contributions to the variation in flavor and aroma. High-throughput sequencing of the microbial community using the Illumina MiSeq platform revealed significant differences during fermentation between the two starter groups. Pediococcus, Leuconostoc, and Bacillus were the dominant bacterial genera in the AS group, whereas Leuconostoc, Pediococcus, and Gluconobacter were the dominant genera in the XY group. In addition, Rhizopus, Saccharomyces, and Saccharomycopsis were the predominant fungal genera detected in both samples. The major metabolites in the two groups were identified by high-performance liquid chromatography and headspace-solid-phase microextraction gas chromatography-mass spectrometry. A total of seven organic acids along with 47 (AS) and 43 (XY) volatile metabolites were detected, among which lactic acid was the primary organic acid, and esters were the largest group in both types of wine. Principal components analysis further revealed significant differences in the dynamic succession of metabolites between the two samples. Correlation analysis showed that 22 and 17 microorganisms were strongly correlated with the production of major metabolites in AS and XY, respectively. Among them, Pediococcus, Leuconostoc, Lactobacillus, Lactococcus, and Streptococcus were shown to play crucial roles in metabolite synthesis. Overall, this study can provide a valuable resource for the further development and utilization of starters to improve the aromatic quality of BGRW.

Project description:Considering the effect that fermentation can improve the quality of rice noodles, and given that fermented rice noodles usually have a significantly acidic taste that is not generally acceptable to consumers, this study aimed to neutralize or eliminate the acidic taste of fermented rice noodles by adding sodium bicarbonate, and improve the quality of fermented rice noodles. The physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles were investigated in this study in relation to the addition of sodium bicarbonate (0∼0.5%, w/w). With the increase of sodium bicarbonate addition, the pH value was increased, and lipid and protein content were decreased in rice flour. Meanwhile, thermal properties and farinograph properties showed that the pasting temperature, dough water absorption, dough development time and dough stability time of rice flour increased with the addition of sodium bicarbonate. Pasting properties and rheological properties results showed that a small amount of sodium bicarbonate (0∼0.1%) could increase the pasting viscosity, storage modulus (G'), and loss modulus (G″) of rice flour. Additionally, the hardness and chewiness of semi-dried rice noodles increased with the addition of sodium bicarbonate from 0 to 0.1%. With the addition of a small amount of sodium bicarbonate (0∼0.1%), x-ray diffraction showed that it could increase the crystallinity of semi-dried rice noodles. Low-field nuclear magnetic resonance showed that A21 increased, and A22 and A23 decreased in semi-dried rice noodles. Scanning electron microscope showed that it could enhance the starch-protein interaction and starch-protein formed an ordered and stable network structure. Finally, the principal component analysis showed that the chewiness, texture and eating quality of semi-dried rice noodles were the best with the addition of sodium bicarbonate at 0.1%. This study provides practical value for the application of alkali treatment in rice products and provides a reference for the improvement of related rice noodles products.

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Designation of rice cake starters for fermented rice products with desired characteristics and fast fermentation.

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