| ABSTRACT | 第1-7页 |
| 摘要 | 第7-8页 |
| TABLE OF CONTENTS | 第8-11页 |
| LIST OF FIGURES | 第11-12页 |
| LIST OF TABLES | 第12-13页 |
| CHAPTER 1: Introduction and Literature review | 第13-22页 |
| ·General Introduction and Literature review | 第13-14页 |
| ·Amylolytic lactic acid bacteria | 第14-17页 |
| ·Amylolytic lactic acid fermentation | 第15-17页 |
| ·Amylolytic enzymes in LAB | 第17页 |
| ·Cereal based lactic fermented foods | 第17-21页 |
| ·Cereal based lactic fermented foods with live bacteria | 第18页 |
| ·Cereal-Based Probiotic Foods | 第18-21页 |
| ·Objective of the study | 第21-22页 |
| CHAPTER 2: MATERIALS AND METHODS | 第22-31页 |
| ·Screening of Amylolytic Lactic acid bacteria for Rice Starch | 第22-24页 |
| ·Growth conditions | 第22页 |
| ·Starch Hydrolysis | 第22页 |
| ·Qualitative starch hydrolysis test for microorganisms | 第22页 |
| ·Assay of α-amylase activity | 第22-23页 |
| ·Measurement of pH and titratable acidity | 第23页 |
| ·Residual reducing sugar determination | 第23-24页 |
| ·Organic acids determination | 第24页 |
| ·Growth enumeration | 第24页 |
| ·Effect of strain selection on biochemical and sensory characteristics of a potential fuctional ready to drink fermented rice beverage supplemented with soy protein | 第24-31页 |
| ·Raw materials | 第24页 |
| ·Preparation of starter cultures | 第24页 |
| ·Description of the processing method | 第24-25页 |
| ·Growth enumeration of L. plantarum strains Z4, CS and A6 | 第25-26页 |
| ·Measurement of pH, titratable acidity and organic acids | 第26页 |
| ·Residual reducing sugar determination | 第26-27页 |
| ·Determination of the essential amino acids of fermented rice beverage | 第27页 |
| ·Nutritional composition and mineral content of the beverage | 第27页 |
| ·Proximate composition | 第27页 |
| ·Viable counts of the beverages during storage | 第27-28页 |
| ·Viscosity and synerisis measurements | 第28页 |
| ·Volatile compounds extraction and Gas-chromatography mass-spectrometry (GC-MS) analysis | 第28-29页 |
| ·Sensory analysis | 第29页 |
| ·Statistical analysis | 第29-31页 |
| CHAPTER 3: Results and Discussion | 第31-49页 |
| ·Screening results | 第31-37页 |
| ·Amylase activity of the various amylolytic strains | 第31页 |
| ·Growth of the strains in MRS starch liquid medium | 第31-32页 |
| ·Change of pH, titratable acidity and organic acids | 第32-35页 |
| ·Growth of the strains in MRS starch liquid medium | 第35-36页 |
| ·Residual reducing sugars | 第36-37页 |
| ·Effect of strain selection on biochemical and sensory characteristics of potential functional ready to drink fermented rice beverage supplemented with soy protein | 第37-45页 |
| ·Microbial counts of the beverages during fermentation | 第37-38页 |
| ·Chemical analysis | 第38-39页 |
| ·Change in pH and TA during fermentation | 第38页 |
| ·Formation of organic acids | 第38-39页 |
| ·Maltose, fructose and glucose (reducing sugars) | 第39页 |
| ·Viscosity of the beverages | 第39-40页 |
| ·Syneresis | 第40页 |
| ·Ca, Mg, Fe and Zn content of fermented beverage | 第40页 |
| ·Essential amino acids and proximate composition of the beverages | 第40-41页 |
| ·Volatile compounds | 第41-43页 |
| ·Viable counts | 第43页 |
| ·Sensory evaluation | 第43-45页 |
| ·Quantitative Descriptory Analysis | 第43-45页 |
| ·Nine-point hedonic scale | 第45页 |
| ·General discussion | 第45-49页 |
| CHAPTER 4: General conclusion and recommendations | 第49-50页 |
| ·Conclusion | 第49页 |
| ·Recommendations | 第49-50页 |
| ACKNOWLEDGEMENT | 第50-51页 |
| REFERENCES | 第51-57页 |
| APPENDICES | 第57-61页 |
