Physicochemical Characteristics of a Novel Cereal-Based Food Material: Lactic Acid Fermented Grain Mixture

Abstract

This study employed the lactic acid fermentation process on a grain mixture (GM) composed of soybean, barley, brown rice, and wheat to formulate a novel cereal-based food material.Strains of lactic acid bacteria including Streptococcus lactis, Streptococcus thermophilus, and Lactobacillus acidophilus, along with Bifidobacterium longum KCTC 5734, were introduced into the GM.The mixture was cultivated aerobically at 37°C for 5 days, followed by freeze-drying to produce the fermented GM.Compared to the GM, the fermented GM exhibited decreased dietary fiber and protein-bound amino acid content, while there was an increase in soluble solids and free amino acid content.In addition, the pH decreased with an increase in titratable acidity.The total reducing capacity was ten-fold higher, and oxidat