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Preparation of a Functional Fermented Drink Made by Lactic Acid Bacteria on Rice Hydrolysates
A new and functional fermented beverage combining two functional food elements, nutritious brown rice or purple rice and fermentation, are developed in this study. After hydrolysis of rice by rice koji, a unique lactic acid bacterium- Lactobacillus kefiranofaciens which is capable of producing polysaccharide kefiran is inoculated. The resultant broth is characterized with containing plentiful nutrients. Increased consumption of rice is therefore expected due to the production of fermented brown rice. The objectives of this project are going to investigate the factors affecting microbial bioconversion of brown rice or purple rice. These include: 1). effects of supplementing with lactose and nitrogen sources on the lactic acid fermentation; 2).effects of co-cultivating with yeast on fermentation; and 3). establishment of the optimal conditions for lactic acid fermentation.
|Appears in Collections:||生物科技學研究所|
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