Fermentation initiated by lactic acid bacteria coupled with Saccharomyces cerevisiae improved the gelatinous suitability of rice

Chengmei Hu; Likang Qin; Ning Wu; Jinlan Hu; Shimao Chen; Yong Zhu

doi:10.1016/j.fochx.2025.102627

Fermentation initiated by lactic acid bacteria coupled with Saccharomyces cerevisiae improved the gelatinous suitability of rice

Food Chem X. 2025 Jun 4:29:102627. doi: 10.1016/j.fochx.2025.102627. eCollection 2025 Jul.

Authors

Chengmei Hu¹, Likang Qin¹, Ning Wu², Jinlan Hu¹, Shimao Chen¹, Yong Zhu¹

Affiliations

¹ School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China.
² Zunyi Jinziyang Foods Co., Ltd, Zunyi, 563000, PR China.

Abstract

The directed fermentation protocol consisting of lactic acid bacteria and yeast was established, which was further employed for improving the suitability of rice for preparing gel, the directed fermentation interfered the pasting characters of Gui Chao rice, which was conducive to the progress of pasting for rice and the resistance of retrograding for corresponding gel. In addition, the rheological properties of gels presented a slight variation as the corresponding Gui Chao rice was subjected to directed fermentation, remarkably, the Gui Chao rice fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae presented a favorable gel characteristic with the elevated hardness (617.33 ± 5.51 g), chewiness (15.43 ± 0.38 mJ) and a lower adhesiveness (17.00 ± 1.00 g), the directed fermentation was capable of improving the feasibility of rice in producing of gel-based products by affecting its nutritional components and short-range ordered structures, this study provided a theoretical foundation for developing rice products.

Keywords: Amylose; Lactic acid bacteria; Rice gel; Saccharomyces cerevisiae; Textural properties.