| dc.description.abstract | This study was carried out to find the possibility of fermenting purple sweet potato (Ipomoea batatas L.) and black glutinous rice (Oryza sativa L.) with Lactobacillus acidophilus. Two substrates, namely purple sweet potato (PSP) and black glutinous rice (BGR) were saccharified by the combination of 0.1 % α- amylase and 0.15% glucoamylase. Saccharified PSP and BGR were subjected to lactic acid fermentation using 1% starter culture of Lactobacillus acidophilus. Falcultative anaerobic fermentation was performed for 24 hours at 37oC. The resulted lactic fermented PSP and BGR contained 6.20 x 108 CFU/mL and 1.12 x
108 CFU/mL viable cell count, respectively. Also, PSP and BGR lactic acid solution
had 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity IC50
values of 31.8µg/mL and 34.42 µg/mL, respectively. Fermentation had no effect
on the antioxidant activity of fermented solutions. Based on these data, it suggested that PSP and BGR fermented by L.acidophilus could be used to develop the healthy food with the supplement of viable cells and antioxidant activities.
Keywords: lactic acid fermentation, saccharified PSP, BGR, Lactobacillus acidophilus, anthocyanins, antioxidant activity | en_US |
