Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice ...Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing, the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a mathematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model, an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model. The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm. The optimum temperature profile began at a low temperature of 26℃ up to 30 h. The operating temperature increased rapidly to 31.9 ℃, and then decreased slowly to 18℃ at 65 h. Thereafter, the temperature was maintained at 18 ℃ until the end of fermentation. A maximum ethanol production of 89.3 g.L 1 was attained. Conceivably, our model would facilitate the improvement of Chinese rice wine production at the industrial scale.展开更多
Emerging evidence of the beneficial effects of defatted rice bran(DFRB)on gut health has advanced the development of fermented defatted rice bran as a potential functional food.However,less is known about its effects ...Emerging evidence of the beneficial effects of defatted rice bran(DFRB)on gut health has advanced the development of fermented defatted rice bran as a potential functional food.However,less is known about its effects and underlying mechanisms on gut health.In this study,a mouse model together with fecal microbiota transplantation(FMT)was utilized to study the effects and mechanisms of fermented DFRB(FR)on gut barrier function.We found that FR improved the intestinal morphology,gut tight junction proteins,mucin,antimicrobial peptides,and interleukin 22(IL-22)and promoted the gut Clostridium butyricum and butyrate.Notably,correlation analysis indicated gut C.butyricum and butyrate were two FR-induced effectors that improved gut health.FMT results suggested that C.butyricum,butyrate,and fecal microbiota from the FR group all reduced prolyl hydroxylase 2(PHD2)expression by activating peroxisome proliferator-activated receptor gamma(PPARγ)in the mouse colon.This decrease in gut PHD2 subsequently upregulated the hypoxia-inducible factor-1 alpha(HIF-1α)expression,which in turn increased the expression of its targeted downstream tight junction proteins,mucin and antimicrobial peptides,and colonic IL-22 secretion.Overall,FR-derived C.butyricum and butyrate might improve gut barrier function through the HIF-1 signaling pathway,which provides a reference for the application of fermented DFRB as a potential functional food for improving of gut barrier function.展开更多
The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promi...The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy.A new lactic acid bacteria strain designated as Lactobacillus fermentum 9-4 was screened out from 10 Shengzhamifen samples by a comprehensive method integrating agar plate selection,in vitro purine-metabolizing enzymatic activities of xanthine oxidase and urate oxidase,16 S rRNA gene sequencing and identification.The resting cells of L.fermentum 9-4 showed the maximum degradation rates of inosine and guanosine by respective 2.13×10^(-3) and 2.78×10^(-3) g/(L·min),and the highest assimilation ratio of guanosine by(55.93±3.12)%,which are improvements over LAB strains characterized previously.Yogurt fermented by L.fermentum 9-4 also efficiently assimilated the inosine and guanosine,with respective degradation rates of 98.10%and 98.56%higher than those of the commercial ones.The L.fermentum 9-4 showed excellent survival(>80%)under the conditions of pH 2.5 and 0.1%bile salt.The results suggest that L.fermentum 9-4 may be a promising candidate as a probiotic for developing low-purine foods.展开更多
This study aims to explore the formation mechanism of ethyl acetate and organic acids in acid rice soup(rice-acid soup)inoculated with Kluyveromyces marxianus L1-1 through the complementary analysis of transcriptome a...This study aims to explore the formation mechanism of ethyl acetate and organic acids in acid rice soup(rice-acid soup)inoculated with Kluyveromyces marxianus L1-1 through the complementary analysis of transcriptome and proteome.The quantity of K.marxianus L1-1 varied significantly in the fermentation process of rice-acid soup and the first and third days were the two key turning points in the growth phase of K.marxianus L1-1.Importantly,the concentrations of ethyl acetate,ethanol,acetic acid,and L-lactic acid increased from day 1 to day 3.At least 4231 genes and 2937 proteins were identified and 610 differentially expressed proteins were annotated to 30 Kyoto Encyclopedia of Genes and Genomes(KEGG)pathways based on the analysis results of transcriptome and proteome.The key genes and proteins including up-regulated alcohol dehydrogenase family,alcohol O-acetyltransferase,acetyl-CoA C-acetyltransferase,acyl-coenzyme A thioester hydrolase,and down-regulated aldehyde dehydrogenase family were involved in glycolysis/gluconeogenesis pathways,starch and sucrose metabolism pathways,amino sugar and nucleotide sugar metabolism pathways,tricarboxylic acid(TCA)cycle,and pyruvate metabolism pathways,thus promoting the formation of ethyl acetate,organic acids,alcohols,and other esters.Our results revealed the formation mechanisms of ethyl acetate and organic acids in rice-acid soup inoculated with K.marxianus L1-1.展开更多
Fermentation critically shapes flavor profiles in rice-based foods.However,flavor-friendly bacteria contributing to the natural fermentation of indica rice have been rarely reported.In this study,18 strains were isola...Fermentation critically shapes flavor profiles in rice-based foods.However,flavor-friendly bacteria contributing to the natural fermentation of indica rice have been rarely reported.In this study,18 strains were isolated from the natural fermentation liquid of indica rice.Two strains were selected based on sensory evaluation,hemolytic test,enzyme-producing ability,bacterial inhibition capacity,and acid tolerance.These strains were identified as Limosilactobacillus fermentum FR-21 and Acetobacter orientalis AO-21 using morphological characteristics and genetic sequencing.During the fermentation,both strains exhibited stable growth patterns and effective acidproducing capabilities,resulting in pH values of 3.8 and 4.2,respectively.After 48 h of fermentation,L.fermentum FR-21 promoted the production of sweet and umami amino acids,while A.orientalis AO-21 significantly enhanced the formation of bitter amino acids.In addition,43 volatile flavor compounds(VFCs)were identified in rice fermented with L.fermentum FR-21.These compounds were primarily aldehydes and alcohols contributing to a fermented and light fragrance.In contrast,31 VFCs were detected in rice fermented with A.orientalis AO-21,dominated by acids that provided an acidic aroma.This study successfully isolated two bacterial strains that contribute distinct fermented and acidic aromas,offering potential applications in the development of fermented rice-based foods.展开更多
The objective of this study was to investigate the effect of different germination times (0–48 h) on the quality characteristics, especially the volatile compounds, of fermented brown rice cake (FBRC). Post-germ...The objective of this study was to investigate the effect of different germination times (0–48 h) on the quality characteristics, especially the volatile compounds, of fermented brown rice cake (FBRC). Post-germination treatment, the viscoelasticity of the rice pulp decreased, also the hardness of FBRC steadily decreased. The 24 h germination time FBRC is considered to have the best quality including the smallest pore average area on the sliced surface and highest sensory score. In addition, the germination treatment also positively impacted the flavor of FBRC. Compared with the non-germination, the germinated groups had higher contents of alcohols, ketones, and heterocyclic compounds. The flavor volatile compounds could be generated via the amino acid metabolism and lipid oxidation pathways. A close correlation was found between the free amino acids, the free fatty acids and the main flavor volatile compounds. Principal component analysis indicated that the germination treatment improved the yeast flavor of brown rice cake;a short germination time was found best to provide a richer flavor. Overall, this study proved that moderate germination treatment effectively could improve the whole quality of FBRC.展开更多
The unique multi-stage dough preparation procedure using fermented glutinous rice wine(GRW)as a starter provides a cost-effective source of yeast and bacteria and produces a superior flavor in Chinese steamed bread(CS...The unique multi-stage dough preparation procedure using fermented glutinous rice wine(GRW)as a starter provides a cost-effective source of yeast and bacteria and produces a superior flavor in Chinese steamed bread(CSB).This study investigated the changes in microbial,biochemical,and physicochemical properties during the most critical mash and liquid fermentation(MLF)process and their impact on the anti-staling performance of CSB.Yeast and lactic acid bacteria proliferate within the first 12 h of fermentation,followed by the stationary and decline phases.During this period,pH and reducing sugar content decrease,while total titratable acidity(TTA)increases.Amylase and protease activities,as well as exopolysaccharide(EPS)content,reached their maximum values at 12 h of fermentation.Rheological data show that gas production and retention in the dough are maximized when MLF at a duration of 12 h,produces high-quality GRW-CSB without additional yeast.The anti-staling effect of the MLF supernatant was also evident,as the supernatant of 12-h MLF effectively slowed CSB hardness changes during storage(p<0.05),supported by shifts in starch relative crystallinity,retrogradation enthalpy,and short-range ordered structure.Correlation analysis highlighted that EPS,amylase activity,and TTA synergistically influence the anti-staling quality of CSB.展开更多
The aleurone layer(AL)of rice is rich in aroma compounds and their precursors,holding substantial promise as a natural flavor enhancer in cereal-based products.This study aimed to investigate the flavor-improving effe...The aleurone layer(AL)of rice is rich in aroma compounds and their precursors,holding substantial promise as a natural flavor enhancer in cereal-based products.This study aimed to investigate the flavor-improving effect of adding AL to fermented rice cake(FRC),a traditional Chinese fermented food.A total of 58 aroma-active compounds were identified by gas chromatography-olfactometry(GC-O)and aroma extract dilution analysis(AEDA).Sensory analysis revealed that AL addition significantly enhanced popcorn-like,caramel,green,fatty,and cooked bran-like odors.Quantitative analysis and odor activity value(OAV)calculations showed that most odorants exhibited increased OAVs after AL addition,with 2-acetyl-1-pyrroline(2-AP),a key popcorn-like odorant,showing the most pronounced increase(four-fold).After adding AL,the contents of alcohols,alde-hydes,ketones,acids,and lactones in FRC all increased.Orthogonal Partial Least Squares Discriminant Analysis(OPLS-DA)and univariate statistical analysis identified six differential compounds.Among which 2-AP was mainly derived from direct transfer from AL,while other changes were associated with alterations in amino acid,organic acid,and lipid metabolism during fermentation.Aroma recombination experiments further confirmed that 2-AP,2-phenylethanol,3-methylbutanol,1-octen-3-ol,and dihydro-5-pentyl-2(3H)-furanone were key contributors to the overall aroma profile of AL FRC.These findings demonstrate that AL addition effectively enhances the aroma quality of FRC,laying the groundwork for subsequent research into AL's potential to improve the flavor of grain products.展开更多
This study aimed to investigate the potential of producing lacto-fermented glutinous rice(Tapai pulut)to improve its physicochemical properties,metabolite compounds,and antibacterial activity of the end product.Glutin...This study aimed to investigate the potential of producing lacto-fermented glutinous rice(Tapai pulut)to improve its physicochemical properties,metabolite compounds,and antibacterial activity of the end product.Glutinous rice was fermented with Amylomyces rouxii,and Lactobacillus plantarum 1 at 30℃ for 48 h.Lacto-fermented glutinous rice had significantly lower pH values and higher total lactic acid,soluble solid,glucose,and organic acid contents.The ^(1)H NMR metabolomics profile revealed the presence of alcohols(7.67 mmol/L),sugars(208.16 mmol/L),organic acids(0.91 mmol/L)and amino acids(15.74 mmol/L),contributing to its antimicrobial activities and flavor profile.The lacto-fermented glutinous rice exhibited strong antibacterial activity against Bacillus cereus(18.20 mm),Staphylococcus aureus(18.92 mm),Listeria monocytogenes(15.42 mm),Escherichia coli(15.85 mm),and Salmonella typhimurium(12.23 mm).Meanwhile,the viable count of lactic acid bacteria(LAB)in the lacto-fermented glutinous rice was 9.49 log10 CFU/g.Based on sensory evaluation and positive feedback from panelists,lacto-fermented glutinous rice emerges as a promising probiotic food with potential health benefits for consumers.展开更多
基金Supported by the National Natural Science Foundation of China(21276111,21206053,61305017)the Programme of Introducing Talents of Discipline to Universities(B12018)+2 种基金Fundamental Research Funds for the Central Universities(JUSRP11558)the Natural Science Foundation of Jiangsu Province(no.BK20160162)the Fundamental Research Funds for the Central Universities(JUSRP51510)
文摘Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing, the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a mathematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model, an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model. The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm. The optimum temperature profile began at a low temperature of 26℃ up to 30 h. The operating temperature increased rapidly to 31.9 ℃, and then decreased slowly to 18℃ at 65 h. Thereafter, the temperature was maintained at 18 ℃ until the end of fermentation. A maximum ethanol production of 89.3 g.L 1 was attained. Conceivably, our model would facilitate the improvement of Chinese rice wine production at the industrial scale.
基金supported by grants from the National Key R&D Program(2023YFD1301303)National Natural Science Foundation of China(32472950,U21A20249)+1 种基金China Agriculture Research System of MOF and MARA(CARS-35)National Center of Technology Innovation for Pigs,Zhejiang Agricultural Talents,Taishan Industrial Leading Talents Project.
文摘Emerging evidence of the beneficial effects of defatted rice bran(DFRB)on gut health has advanced the development of fermented defatted rice bran as a potential functional food.However,less is known about its effects and underlying mechanisms on gut health.In this study,a mouse model together with fecal microbiota transplantation(FMT)was utilized to study the effects and mechanisms of fermented DFRB(FR)on gut barrier function.We found that FR improved the intestinal morphology,gut tight junction proteins,mucin,antimicrobial peptides,and interleukin 22(IL-22)and promoted the gut Clostridium butyricum and butyrate.Notably,correlation analysis indicated gut C.butyricum and butyrate were two FR-induced effectors that improved gut health.FMT results suggested that C.butyricum,butyrate,and fecal microbiota from the FR group all reduced prolyl hydroxylase 2(PHD2)expression by activating peroxisome proliferator-activated receptor gamma(PPARγ)in the mouse colon.This decrease in gut PHD2 subsequently upregulated the hypoxia-inducible factor-1 alpha(HIF-1α)expression,which in turn increased the expression of its targeted downstream tight junction proteins,mucin and antimicrobial peptides,and colonic IL-22 secretion.Overall,FR-derived C.butyricum and butyrate might improve gut barrier function through the HIF-1 signaling pathway,which provides a reference for the application of fermented DFRB as a potential functional food for improving of gut barrier function.
基金financially supported by the National Natural Science Foundation of China (21868003)the Guangxi Natural Science Foundation (2016GXNSFEA380003, 2017GXNSFAA198265, AD18281064)the Guangxi Science and Technology Major Special Project (AA17204075 and AA17202010-3)。
文摘The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy.A new lactic acid bacteria strain designated as Lactobacillus fermentum 9-4 was screened out from 10 Shengzhamifen samples by a comprehensive method integrating agar plate selection,in vitro purine-metabolizing enzymatic activities of xanthine oxidase and urate oxidase,16 S rRNA gene sequencing and identification.The resting cells of L.fermentum 9-4 showed the maximum degradation rates of inosine and guanosine by respective 2.13×10^(-3) and 2.78×10^(-3) g/(L·min),and the highest assimilation ratio of guanosine by(55.93±3.12)%,which are improvements over LAB strains characterized previously.Yogurt fermented by L.fermentum 9-4 also efficiently assimilated the inosine and guanosine,with respective degradation rates of 98.10%and 98.56%higher than those of the commercial ones.The L.fermentum 9-4 showed excellent survival(>80%)under the conditions of pH 2.5 and 0.1%bile salt.The results suggest that L.fermentum 9-4 may be a promising candidate as a probiotic for developing low-purine foods.
基金financially supported by National Natural Science Foundation of China (32060530)Guizhou University, Gui Da Te Gang He Zi (2022) 39, Technology platform and talent team plan of Guizhou. China ((2018)5251)+2 种基金Graduate Research Fund Project of Guizhou (YJSCXJH(2019]028)Industry-University-Research Cooperation Project of Guizhou (701/700465172217)China Scholarship Council (201906670006)
文摘This study aims to explore the formation mechanism of ethyl acetate and organic acids in acid rice soup(rice-acid soup)inoculated with Kluyveromyces marxianus L1-1 through the complementary analysis of transcriptome and proteome.The quantity of K.marxianus L1-1 varied significantly in the fermentation process of rice-acid soup and the first and third days were the two key turning points in the growth phase of K.marxianus L1-1.Importantly,the concentrations of ethyl acetate,ethanol,acetic acid,and L-lactic acid increased from day 1 to day 3.At least 4231 genes and 2937 proteins were identified and 610 differentially expressed proteins were annotated to 30 Kyoto Encyclopedia of Genes and Genomes(KEGG)pathways based on the analysis results of transcriptome and proteome.The key genes and proteins including up-regulated alcohol dehydrogenase family,alcohol O-acetyltransferase,acetyl-CoA C-acetyltransferase,acyl-coenzyme A thioester hydrolase,and down-regulated aldehyde dehydrogenase family were involved in glycolysis/gluconeogenesis pathways,starch and sucrose metabolism pathways,amino sugar and nucleotide sugar metabolism pathways,tricarboxylic acid(TCA)cycle,and pyruvate metabolism pathways,thus promoting the formation of ethyl acetate,organic acids,alcohols,and other esters.Our results revealed the formation mechanisms of ethyl acetate and organic acids in rice-acid soup inoculated with K.marxianus L1-1.
基金supported by National Natural Science Foundation of China(32072265)China Scholarship Council(202208430045)the Key Project of Special Foundation for Dongting Laboratory(2024-DTPY-007).
文摘Fermentation critically shapes flavor profiles in rice-based foods.However,flavor-friendly bacteria contributing to the natural fermentation of indica rice have been rarely reported.In this study,18 strains were isolated from the natural fermentation liquid of indica rice.Two strains were selected based on sensory evaluation,hemolytic test,enzyme-producing ability,bacterial inhibition capacity,and acid tolerance.These strains were identified as Limosilactobacillus fermentum FR-21 and Acetobacter orientalis AO-21 using morphological characteristics and genetic sequencing.During the fermentation,both strains exhibited stable growth patterns and effective acidproducing capabilities,resulting in pH values of 3.8 and 4.2,respectively.After 48 h of fermentation,L.fermentum FR-21 promoted the production of sweet and umami amino acids,while A.orientalis AO-21 significantly enhanced the formation of bitter amino acids.In addition,43 volatile flavor compounds(VFCs)were identified in rice fermented with L.fermentum FR-21.These compounds were primarily aldehydes and alcohols contributing to a fermented and light fragrance.In contrast,31 VFCs were detected in rice fermented with A.orientalis AO-21,dominated by acids that provided an acidic aroma.This study successfully isolated two bacterial strains that contribute distinct fermented and acidic aromas,offering potential applications in the development of fermented rice-based foods.
基金supported by the National Key R&D Program of China(2021YFD2100200/2021YFD2100201).
文摘The objective of this study was to investigate the effect of different germination times (0–48 h) on the quality characteristics, especially the volatile compounds, of fermented brown rice cake (FBRC). Post-germination treatment, the viscoelasticity of the rice pulp decreased, also the hardness of FBRC steadily decreased. The 24 h germination time FBRC is considered to have the best quality including the smallest pore average area on the sliced surface and highest sensory score. In addition, the germination treatment also positively impacted the flavor of FBRC. Compared with the non-germination, the germinated groups had higher contents of alcohols, ketones, and heterocyclic compounds. The flavor volatile compounds could be generated via the amino acid metabolism and lipid oxidation pathways. A close correlation was found between the free amino acids, the free fatty acids and the main flavor volatile compounds. Principal component analysis indicated that the germination treatment improved the yeast flavor of brown rice cake;a short germination time was found best to provide a richer flavor. Overall, this study proved that moderate germination treatment effectively could improve the whole quality of FBRC.
基金supported by the National Natural Science Foundation of China(No.32101988)the Postdoctoral Research Foundation of China(No.2019 M651706)supported by the Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University.
文摘The unique multi-stage dough preparation procedure using fermented glutinous rice wine(GRW)as a starter provides a cost-effective source of yeast and bacteria and produces a superior flavor in Chinese steamed bread(CSB).This study investigated the changes in microbial,biochemical,and physicochemical properties during the most critical mash and liquid fermentation(MLF)process and their impact on the anti-staling performance of CSB.Yeast and lactic acid bacteria proliferate within the first 12 h of fermentation,followed by the stationary and decline phases.During this period,pH and reducing sugar content decrease,while total titratable acidity(TTA)increases.Amylase and protease activities,as well as exopolysaccharide(EPS)content,reached their maximum values at 12 h of fermentation.Rheological data show that gas production and retention in the dough are maximized when MLF at a duration of 12 h,produces high-quality GRW-CSB without additional yeast.The anti-staling effect of the MLF supernatant was also evident,as the supernatant of 12-h MLF effectively slowed CSB hardness changes during storage(p<0.05),supported by shifts in starch relative crystallinity,retrogradation enthalpy,and short-range ordered structure.Correlation analysis highlighted that EPS,amylase activity,and TTA synergistically influence the anti-staling quality of CSB.
基金supported by the National key research and development program of China(Project Nos.2022YFD2100301,2022YFD2100302 and 2025YFF1107702).
文摘The aleurone layer(AL)of rice is rich in aroma compounds and their precursors,holding substantial promise as a natural flavor enhancer in cereal-based products.This study aimed to investigate the flavor-improving effect of adding AL to fermented rice cake(FRC),a traditional Chinese fermented food.A total of 58 aroma-active compounds were identified by gas chromatography-olfactometry(GC-O)and aroma extract dilution analysis(AEDA).Sensory analysis revealed that AL addition significantly enhanced popcorn-like,caramel,green,fatty,and cooked bran-like odors.Quantitative analysis and odor activity value(OAV)calculations showed that most odorants exhibited increased OAVs after AL addition,with 2-acetyl-1-pyrroline(2-AP),a key popcorn-like odorant,showing the most pronounced increase(four-fold).After adding AL,the contents of alcohols,alde-hydes,ketones,acids,and lactones in FRC all increased.Orthogonal Partial Least Squares Discriminant Analysis(OPLS-DA)and univariate statistical analysis identified six differential compounds.Among which 2-AP was mainly derived from direct transfer from AL,while other changes were associated with alterations in amino acid,organic acid,and lipid metabolism during fermentation.Aroma recombination experiments further confirmed that 2-AP,2-phenylethanol,3-methylbutanol,1-octen-3-ol,and dihydro-5-pentyl-2(3H)-furanone were key contributors to the overall aroma profile of AL FRC.These findings demonstrate that AL addition effectively enhances the aroma quality of FRC,laying the groundwork for subsequent research into AL's potential to improve the flavor of grain products.
基金funded by the Ministry of Science,Technology,and Innovation(MoSTI),Malaysia,under the International Collaboration Fund(ICF)via grant number(IF0419A1077).
文摘This study aimed to investigate the potential of producing lacto-fermented glutinous rice(Tapai pulut)to improve its physicochemical properties,metabolite compounds,and antibacterial activity of the end product.Glutinous rice was fermented with Amylomyces rouxii,and Lactobacillus plantarum 1 at 30℃ for 48 h.Lacto-fermented glutinous rice had significantly lower pH values and higher total lactic acid,soluble solid,glucose,and organic acid contents.The ^(1)H NMR metabolomics profile revealed the presence of alcohols(7.67 mmol/L),sugars(208.16 mmol/L),organic acids(0.91 mmol/L)and amino acids(15.74 mmol/L),contributing to its antimicrobial activities and flavor profile.The lacto-fermented glutinous rice exhibited strong antibacterial activity against Bacillus cereus(18.20 mm),Staphylococcus aureus(18.92 mm),Listeria monocytogenes(15.42 mm),Escherichia coli(15.85 mm),and Salmonella typhimurium(12.23 mm).Meanwhile,the viable count of lactic acid bacteria(LAB)in the lacto-fermented glutinous rice was 9.49 log10 CFU/g.Based on sensory evaluation and positive feedback from panelists,lacto-fermented glutinous rice emerges as a promising probiotic food with potential health benefits for consumers.
