Preparation of adlay bran beds for vegetable pickling, and comparison of characteristics of the beds with those of rice bran beds
2020
Kimura, H. (Kitakyushu Kokura NukaDoko Nukadaki Kenkyukai, Fukuoka (Japan)) | Watanabe, S. | Hatano, J. | Yano, S. | Kimura, Y. | Mishima, M. | Doi, K. | Hatsumi, Y. | Kawabe, S. | Miyasaki, T.
Detailed optimization of the preparation conditions for Adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) bran pickling beds was performed to develop the corresponding aged bran beds successfully with sufficient acidity based on excellent fermentability for daily use. The beds showed higher acidity than rice bran beds, and also showed effective performance as a starter. These results were achieved by finding the optimum moisture (water content), 52.5%, to prevent the formation of the characteristic stickiness typical of Adlay bran beds. The beds did not produce any propionic acid odor typical of rice bran beds. Instead, formation of branched alcohols and acids with chain lengths of Csub(4) and Csub(5) was detected by gas chromatography-mass spectrometry analyses. These compounds formed by the amino acid metabolism of yeast might produce the characteristic odor of the fermented Adlay bran beds.
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