Screening of Lactic Acid Bacteria from Jiuqu and Its Application in the Fermentation of Chestnut Glutinous Rice Beverage

HU Yinghong; CHEN Xiaohui; CHANG Xuedong; WANG Yueying; ZOU Jing

doi:10.13386/j.issn1002-0306.2021060163

Volume 43 Issue 5

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(5): 138-146. > DOI: 10.13386/j.issn1002-0306.2021060163

HU Yinghong, CHEN Xiaohui, CHANG Xuedong, et al. Screening of Lactic Acid Bacteria from Jiuqu and Its Application in the Fermentation of Chestnut Glutinous Rice Beverage[J]. Science and Technology of Food Industry, 2022, 43(5): 138−146. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060163.

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Screening of Lactic Acid Bacteria from Jiuqu and Its Application in the Fermentation of Chestnut Glutinous Rice Beverage

College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China

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Received Date: June 20, 2021
Available Online: December 27, 2021

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Abstract

Abstract

In order to screen the excellent lactic acid bacteria suitable for plant substrate fermentation. In this paper, rice koji was used as the donor of target lactic acid bacteria, to screen lactic acid bacteria with high acid yield and good tolerance to gastrointestinal environment. And the antioxidant activity of lactic acid bacteria and its fermentation ability in chestnut glutinous rice beverage were evalutated. The results showed that 84 strains of lactic acid bacteria were isolated from Jiuqu, of which 38 strains produced acid≥10 g/L. In further acid-tolerant, bile salt-tolerant and simulated gastrointestinal tests, three target strains were screened. All the three strains of lactic acid bacteria were identified as Pediococcus pentosaceus though 16S rDNA. In the fermentation supernatant, the DPPH radical scavenging rate, hydroxyl radical scavenging rate and SOD enzyme activity of strain DH16 were the highest, which were 98.56%, 42.27% and 20.3 U/mL respectively. In the intact cell suspension, the DPPH radical scavenging rate of strain DH20 was the highest (22.49%), and the hydroxyl radical scavenging rate of strain DH16 was the highest (22.77%). The chestnut glutinous rice beverage separately fermented by three strains of lactic acid bacteria has a balanced taste and strong antioxidant capacity. Therefore, the three strains of lactic acid bacteria screened in this paper have a good application prospect in the development of plant-based beverages.
- rice wine koji,
- lactic acid bacteria,
- chestnut,
- glutinous rice,
- beverage,
- simulated gastrointestinal,
- antioxidant capacity

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