Effect of Fermentation with Complex Strains on the Taste and Nutritional Properties of Cooked Brown Rice

This work investigated the effeets of fermentation time, inoculation amount, and strain ratio on the taste and nutritional characteristics of cooked brown rice after fermentation with the complex strain (Luctobacillus planturum and Succharomyces castellum). Results showed that the optimum parameters for brown rice fermentation were as follows: The fermentation time was 6 h, inoculation amount was 1.0% and the ratio of Luc tob acillus planturum to Sacchuromyces custellans was 2:1. Compared with raw brown rice, the setback value of brown rice was significantly decreased under this fermentation condition, and the volume expansion rate and water absorption rate increased from 131.67 % and 194.27% to 186.10% and 253.17%, respectively. Meanwhile, the brightness of the prepared brown rice was higher (V was 64.23), and the hardness was reduced from 1 388.05g to 407.28 g, and increased sensory quality (from 71.88 to 78.88). Moreover, the content of reducing sugar, y-aminobutyric acid (GABA) and soluble protein of cooked brown rice increased obviously. These results indicated that the fermentation of composite strains could improve the taste and nutritional characteristics of cooked brown rice, which could provide a certain reference for the development of cooked brown rice. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.