He, Li; Chen, Yanhua; Zhang, Haitian; Wang, Hui; Chen, Shujuan; Liu, Shuliang; Liu, Aiping; Li, Qin; Ao, Xiaolin; Liu, Yaowen published the artcile< Isolation and identification of Lactobacillus and yeast species and their effect on the quality of fermented rice cakes>, Recommanded Product: (9Z,12Z)-Methyl octadeca-9,12-dienoate, the main research area is Lactobacillus Saccharomyces isolation fermented rice cake quality.
In this study, microbes were isolated from the rice slurry of a fermented rice cake to obtain lactic acid bacteria and yeast species. These species were identified using microbial physiol. and gene sequence analyses. As the growth of the lactic acid bacterial strain R-2b and the yeast J-3a strains were found to be the best, a composite starter comprising these microbes was used for the preparation of fermented rice cakes. Based on single factor and orthogonal experiments, when the proportion of Lactobacillus plantarum, Saccharomyces cerevisiae, and Candida humilis was 1:3:6, the optimal fermentation conditions were addition of sugar and starter amounts of 20% and 6%, resp., a fermentation temperature of 32°C, and fermentation time of 8 h. The fermented rice cake with this optimum ratio had the most abundant volatile components and qualified physicochem. and microbial indexes. Addnl., the overall quality was better than that of com. available products.
Innovative Food Science & Emerging Technologies published new progress about Bakery cakes (fermented rice). 112-63-0 belongs to class esters-buliding-blocks, and the molecular formula is C19H34O2, Recommanded Product: (9Z,12Z)-Methyl octadeca-9,12-dienoate.
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