Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice

Abstract

In this study, the effects of lactic acid bacteria (LAB) fermentation on the physicochemical and structural characteristics of mixed starches in blends of glutinous and japonica rice were investigated. Five starter cultures improved in varying degrees the hydration ability, transparency, and freeze-thaw stability of the mixed starches. Mixed starch I, prepared by fermentation of Lactobacillus acidophilus HSP001, exhibited optimal water-holding capacity, solubility, and swelling power. In comparison, mixed starches V and III involved fermentation of L. acidophilus HSP001 and Latilactobacillus sakei HSP002, using ratios of 2:1 and 1:1 to achieve higher transparency and freeze-thaw stability, respectively. The LAB-fermented, mixed starches exhibited excellent pasting properties due to their high peak viscosities and low setback values. Moreover, the viscoelasticity of mixed starches III-V, prepared by compound fermentation of L. acidophilus HSP001 and L. sakei HSP002 in ratios of 1:1, 1:2, and 2:1, respectively, proved superior to their single strain fermentation counterparts. Meanwhile, LAB fermentation resulted in reduced gelatinization enthalpy, relative crystallinity, and short-range ordered degree. Thus, the effects of five LAB starter cultures on mixed starches were inconsistent, but these results provide a theoretical basis for the application of mixed starches.

Effects of Lactiplantibacillus plantarum dy-1 fermentation on multi-scale structure and physicochemical properties of barley starch

“…Bian et al found that the fermentation of lactic acid bacteria reduced the solubility of glutinous rice starch, increased the swelling potential, and decreased the gelatinization viscosity and thermal properties. 2 Furthermore, Wang et al 3 reported that fermentation with different lactic acid bacteria could improve the hydration capacity and gelatinization properties of rice starch (PV increased, setback (SB) and Δ H decreased), increased storage modulus ( G ′) and loss modulus ( G ′′) possibly because fermentation resulted in enhanced entanglement and interaction between starch molecules, forming a more powerful gel network structure. After lactic acid bacteria fermentation, the gelatinization temperature of sorghum starch decreased, peak viscosity (PV) increased, and in vitro digestibility of starch increased.…”

Isolation and Characterization of Lactic Acid Bacteria from Rice Washing Water Waste

“…Rice has been the main source of carbohydrates in Asian cultures for thousands of years, and over time, its cultivation and production have expanded around the world [2]. According to [3] carbohydrates are nutrients that provide energy for the body, and in some societies, rice is a staple food that accounts for the majority of daily energy intake.Rice produces water from soaking the rice before the cooking process, known as rice washing water [4], [5]. Rice-washing water is included in household waste because it is a by-product that is not used anymore and has not been managed for human needs [6].…”