is an intermediate fermentation agent, made by inoculating known microorganisms in grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of can influence the final quality of . This study aimed to investigate changes in the physiochemical and enzymatic activities of prepared with different amounts of rice during a 30-day fermentation period. Three samples were prepared with varying levels of rice : K1 (11% reduced), K2 (control), K3 (11% increased). Physiochemical characteristics including pH, TA, acid value, moisture content, color, sugar and reducing sugar content, and enzymatic activities including α- and β-Amylase, acidic and neutral protease activities. Samples were taken every 5 days for 30 days of fermentation period. The with a high content of rice had higher levels of total sugars, reducing sugars, alcohol, and protein enzyme activity than the samples with a lower content of rice ( < 0.05). However, no differences in the physiochemical and enzymatic activities were found between the made with a lower amount of and the control during fermentation ( > 0.05).
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915667 | PMC |
| http://dx.doi.org/10.3390/foods10020372 | DOI Listing |
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