Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity

This study used Levilactobacillus brevis LUC 247 to ferment black rice sourdough, made into Type III black rice sourdough powder to produce black rice sourdough bread. The composition analysis, antioxidant capacity, and storage stability of the black rice sourdough bread with different proportions of black rice powder (0-60%) and fermented for different lengths of time (0-48 h) were discussed. The results showed that the black rice sourdough had the maximum lactic acid bacteria count (9 Log CFU/g) during 12 to 36 h of fermentation. The titratable acid, lactic acid, and acetic acid yields increased with the fermentation time and the proportion of black rice powder. The total anthocyanin content and antioxidant capacity increased with the fermentation time. The hardness and chewiness of the black rice sourdough bread were positively correlated with the black rice sourdough powder content and increased with storage time. In addition, the growth of fungi was significantly slowed as the additional level of black rice sourdough powder increased.

Automated summary

This study fermented black rice sourdough using Levilactobacillus brevis LUC 247 to produce black rice sourdough bread. The study discussed the composition analysis, antioxidant capacity, and storage stability of the bread with different proportions of black rice powder and fermented for different lengths of time. The results showed that the lactic acid bacteria count reached its peak during 12 to 36 hours of fermentation. The acid yields, anthocyanin content, and antioxidant capacity increased with fermentation time and the proportion of black rice powder. The hardness and chewiness of the bread increased with the content of black rice sourdough powder and storage time, while the growth of fungi was slowed down with higher levels of black rice sourdough powder.