Use this url to cite publication: https://hdl.handle.net/20.500.12512/95932
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Acidification rate, carbohydrate metabolism and enzyme active peptide production in rice bran medium by newly lactic acid bacteria / Ruta Jukonyte, Daiva Zadeike, Elena Bartkiene, Vita Krungleviciute, Grazina Juodeikiene
Type of publication
Konferencijų tezės nerecenzuojamame leidinyje / Conference theses in non-peer-reviewed publication (T2)
Author(s)
Jukonytė, Rūta | Kauno technologijos universitetas |
Žadeikė, Daiva | Kauno technologijos universitetas |
Juodeikienė, Gražina | Kauno technologijos universitetas |
Title
Acidification rate, carbohydrate metabolism and enzyme active peptide production in rice bran medium by newly lactic acid bacteria / Ruta Jukonyte, Daiva Zadeike, Elena Bartkiene, Vita Krungleviciute, Grazina Juodeikiene
Date Issued
Date Issued |
---|
2017-04-27 |
Extent
p. 69-69, no. P14.
Is part of
Foodbalt 2017 : 11th Baltic Conference on Food Science and Technology Food science and technology in a changing world, Jelgava, April 27-28, 2017 : abstract book / Latvia University of Agriculture Faculty of Food Technology. S.l. : s.n., 2017, 2017.
Version
Originalus / Original
Field of Science
Abstract
Rice bran contains various nutrients such as protein, fat, carbohydrate, minerals, and vitamins, making it a very useful food source. Whole rice grains can also be modified to improve their nutritional value or to promote their functional properties. For centuries fermentation with lactic acid microorganisms has been a simple and inexpensive method to improve the functional and nutritional value of foods. The aim of this study was to characterize the lactic acid bacteria previously isolated from a different spontaneously fermented cereal based media. Lactobacilli such as L. plantarum, L. brevis, L. paracasei, L. uvarum and Pediococci such as P. acidilctici and P. pentosaceus, were characterized by their growth and acidification rate, carbohydrate metabolism, and xylanase and protease activity production during fermentation of rice bran. The rice bran fermentations were carried out in a single step without growth supplementation at solid state (SSF) conditions. The P. acidilactici and P. pentosaceus showed very good properties of acidification, the pH in fermentation medium ranged from 3.92 to 3.16. Among the tested strains, the L. plantarum and L. brevis and P. acidilactici and P. pentosaceus strains were able to ferment L-arabinose and D-xylose, also hexoses D-galactose, D-glucose, and N-acetylglucosamine. All tested strains differed in the L- and D- lactic acid production rate.
Type of document
type::text::conference output::conference proceedings::conference paper
ISSN (of the container)
2501-0190
Other Identifier(s)
(LSMU ALMA)990000926590107106
Coverage Spatial
Latvija / Latvia (LV)
Language
Anglų / English (en)
Affiliation(s)
Lietuvos sveikatos mokslų universitetas (302536989) |