Lactic Acid Fermentation of Radish and Cucumber in Rice Bran Bed
| العنوان: | Lactic Acid Fermentation of Radish and Cucumber in Rice Bran Bed |
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| المؤلفون: | Thuy, Nguyen Minh, Ha, Ho Thi Ngan, Tai, Ngo Van |
| المصدر: | Agriculturae Conspectus Scientificus Volume 87 Issue 3 |
| بيانات النشر: | Faculty of Agriculture, University of Zagreb, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | rice bran, Lactobacillus plantarum, salt, pickled radish and cucumber, lactic acid |
| الوصف: | The Lactobacillus plantarum (L. plantarum) strain XK1.4 isolated from pickled vegetables was applied for cucumber and radish fermentation using rice bran. Fermented radish and cucumber pickles are the lactic acid fermentation products formed through the influence of microorganisms present in the environment. The main objective of the study is to select the appropriate rice bran type (white/yellow rice bran) and treatment methods (roasting time), and also choose suitable fermentation conditions (initial microbial population and added salt content) for traditional pickled cucumber and white radish with appropriate lactic acid content and high acceptability by consumers. The results showed that the quality of white bran was better than yellow bran and less oxidized, the total free fatty acid was also much lower than that of yellow bran. It was found that the lactic acid content analyses provided significant different results for the samples, compared to the control (without inoculant addition). The pickled samples for which L. plantarum strain XK 1.4 was used displayed a better fermentation process. The lower concentration of bacteria added in the initial stage, the lower the acid content of the rice bran medium and the fermented products where L. plantarum strains were added. L. plantarum grew rapidly in rice bran fermenting bed of 10 CFU g at 25-26 °C and 3% NaCl. With the appropriate selection of fermentation parameters, it only takes about 4 days for the fermentation process (2 days of preparing rice bran medium and 2 days of fermenting white radish and cucumber) with high lactic acid content and consumer’s acceptability. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 1331-7776 1331-7768 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=od_______951::ed1f50e091c66c848c7c06f46a7c2e62 https://hrcak.srce.hr/284043 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.od.......951..ed1f50e091c66c848c7c06f46a7c2e62 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 13317776 13317768 |
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