Title: Research on the dynamic changes of protein and reducing sugar in the process of rice fermentation with liquid-state
Abstract:Rice can be treated with further processing.By using liquid-state fermentation,differently soaked rice is studied with Bacillus subtilis BIO6 to show the dynamic changes of rice protein and rice reduc...Rice can be treated with further processing.By using liquid-state fermentation,differently soaked rice is studied with Bacillus subtilis BIO6 to show the dynamic changes of rice protein and rice reducing sugar with different soaking-and-fermenting time.The final result proves that the protein content is relatively higher in the 48-hour soaked rice,and the longer the fermentation keeps,the lower the protein content will be.The reducing sugar content reaches the top after 48-hour's soaking.After soaked and fermented for 24 hours,the reducing content arrives at 1.095 mg/mL.Read More
Publication Year: 2008
Publication Date: 2008-01-01
Language: en
Type: article
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