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http://dx.doi.org/10.9724/kfcs.2014.30.4.480

Phytate Reduction and Quality Characteristics of Brown Rice Inoculated with Phytate-degrading Lactic Acid Bacteria  

Kan, Miran (Microbiology and Fermentation Research Group, World Institute of Kimchi)
Song, Jung-Hee (Microbiology and Fermentation Research Group, World Institute of Kimchi)
Park, Sung-Hee (Industry Service Research Center, World Institute of Kimchi)
Lee, Jong-Hee (Microbiology and Fermentation Research Group, World Institute of Kimchi)
Park, Hae Woong (Microbiology and Fermentation Research Group, World Institute of Kimchi)
Kim, Tae-Woon (Microbiology and Fermentation Research Group, World Institute of Kimchi)
Publication Information
Korean journal of food and cookery science / v.30, no.4, 2014 , pp. 480-485 More about this Journal
Abstract
Brown rice contains both excellent nutritional value and functional advantages. However, its utilization is limited due to its rough texture and higher concentrations of phytic acid compared to white rice. We made brown rice inoculated with Lactobacillus sakei Wikim001 having phytate activity for 12 h (BRWK-12) and 24 h(BRWK-24) at $30^{\circ}C$ and evaluated the quality characteristics in an attempt to solve these problems. The pH of brown rice inoculated with L. sakei Wikim001 was reduced time dependently. A concentration of phytic acid in brown rice inoculated with L. sakei Wikim001 was decreased as compared normal brown rice (BR). BRWK-24 showed significantly high values in the brightness, redness and yellowness (p<0.05). BRWK-24 received higher scores in texture and overall acceptability than those of BR on the sensory evaluation test. Taken together, it is expected that a treatment of L. sakei Wikim001 in brown rice is useful for the development of new fermented brown rice with reduced phytic acid.
Keywords
Latobacillus sakei; phytate; brown rice;
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Times Cited By KSCI : 15  (Citation Analysis)
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