scholarly journals The Effect Probiotic Lactic Acid-Based on Organoleptic Indicators of Brown Rice Polish

2020 ◽  
Vol 4 (2) ◽  
Keyword(s):  
Lactic Acid ◽  
Brown Rice

Selection of Phytate-degrading Lactic Acid Bacteria from Kimchi and Reaction Properties in Brown Rice

2013 ◽  
Vol 42 (4) ◽  
pp. 627-632 ◽  
Author(s):  
Sung-Hee Park ◽  
Soyoung Yang ◽  
Jong-Hee Lee ◽  
Miran Kang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Brown Rice ◽  
Selection Of

Production of optically pure d-lactic acid from brown rice using metabolically engineered Lactobacillus plantarum

2016 ◽  
Vol 101 (5) ◽  
pp. 1869-1875 ◽  
Author(s):  
Kenji Okano ◽  
Shinji Hama ◽  
Maki Kihara ◽  
Hideo Noda ◽  
Tsutomu Tanaka ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Brown Rice ◽  
Optically Pure

scholarly journals Phytate Reduction and Quality Characteristics of Brown Rice Inoculated with Phytate-degrading Lactic Acid Bacteria

2014 ◽  
Vol 30 (4) ◽  
pp. 480-485 ◽  
Author(s):  
Miran Kan ◽  
Jung-Hee Song ◽  
Sung-Hee Park ◽  
Jong-Hee Lee ◽  
Hae Woong Park ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Brown Rice ◽  
Quality Characteristics

scholarly journals Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 339 ◽  
Author(s):  
Rasool Amini ◽  
Md Islam ◽  
Yutaka Kitamura ◽  
Mito Kokawa
Keyword(s):  
Lactic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Fermentation Process ◽  
Brown Rice ◽  
Wet Milling ◽  
Acid Fermentation ◽  
Soft Cheese ◽  
Dairy Milk ◽  
Control Samples

In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (w/w), then milled by micro wet milling. Rice milk was pasteurized and gelatinized followed by the saccharification and lactic acid fermentation process. Paneer was produced using whole dairy milk mixed with 10%, 20%, and 30% of simultaneous saccharified and fermented (SSF) rice milk as a coagulant, and was analyzed for its physicochemical, microbial, and sensory properties. The results indicated that fermented rice milk has constructive effects on the physicochemical properties, texture, and shelf life of paneer, as there were no obvious defects observed for up to 12 days of storage at 4 °C. The sensory evaluation revealed that the acceptability score of the samples containing rice milk reduced slightly compared to the control samples. No significant differences (p ≤ 0.05) were observed among all the paneer samples incorporated with different percentages of rice milk, and the product was rated acceptable.

scholarly journals Effect of Lactic Acid Bacteria Addition on Soaked Brown Rice

2006 ◽  
Vol 53 (3) ◽  
pp. 179-184 ◽  
Author(s):  
Takehisa Kumagai ◽  
Kimiko Seno ◽  
Toshiyuki Watanabe
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Brown Rice

A potential of brown rice polish as a substrate for the lactic acid and bioactive compounds production by the lactic acid bacteria newly isolated from cereal-based fermented products

LWT ◽  
2018 ◽  
Vol 97 ◽  
pp. 323-331 ◽  
Author(s):  
Ruta Jukonyte ◽  
Daiva Zadeike ◽  
Elena Bartkiene ◽  
Vita Lele ◽  
Darius Cernauskas ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bioactive Compounds ◽  
Brown Rice ◽  
Fermented Products

Demonstration of Retinal Glycogen with Silver Methenamine

1971 ◽  
Vol 29 ◽  
pp. 564-565
Author(s):  
A. W. Sedar ◽  
G. H. Bresnick
Keyword(s):  
Lactic Acid ◽  
Chromic Acid ◽  
Periodic Acid ◽  
Müller Cell ◽  
External Limiting Membrane ◽  
Electron Microscope Level ◽  
Reactive Process ◽  
Inner Limiting Membrane ◽  
Muller Cell ◽  
And Migration

After experimetnal damage to the retina with a variety of procedures Müller cell hypertrophy and migration occurs. According to Kuwabara and others the reactive process in these injuries is evidenced by a marked increase in amount of glycogen in the Müller cells. These cells were considered originally supporting elements with fiber processes extending throughout the retina from inner limiting membrane to external limiting membrane, but are known now to have high lactic acid dehydrogenase activity and the ability to synthesize glycogen. Since the periodic acid-chromic acid-silver methenamine technique was shown to demonstrate glycogen at the electron microscope level, it was selected to react with glycogen in the fine processes of the Müller cell that ramify among the neural elements in various layers of the retina and demarcate these cells cytologically. The Rhesus monkey was chosen as an example of a well vascularized retina and the rabbit as an example of a avascular retina to explore the possibilities of the technique.

Factors affecting the ability of dental cements to alter the pH of lactic acid solutions

2000 ◽  
Vol 27 (12) ◽  
pp. 1030-1033 ◽  
Author(s):  
M. Patel ◽  
H. Tawfik ◽  
Y. Myint ◽  
D. Brocklehurst ◽  
J. W. Nicholson
Keyword(s):  
Lactic Acid ◽  
Acid Solutions ◽  
Factors Affecting

Poly-L-Lactic Acid Fillers: Tips for Optimizing Use

2007 ◽  
Vol 38 (8) ◽  
pp. 28
Author(s):  
DAMIAN MCNAMARA
Keyword(s):  
Lactic Acid
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