Abstract: Ternary mixed starter cultures of Lactobacillus plantarum, L. rhamnosus, L. acidophilus and L. casei were used for the fermentation of germinated brown rice milk. The best starter culture was determined by evaluating acidity, viable cell count, syneresis susceptibility, proteolytic activity and rheological property after culture at 4 ℃ for 21 days. The results showed that germinated brown rice milk fermented by a starter culture consisting of L. plantarum, L. acidophilus and L. casei displayed good quality, and exhibited weak post-acidification during the subsequent 21 days of storage at 4 ℃, with the pH being reduced by only 0.71. Additionally, the viable cell count changed somewhat during the refrigerated storage, remaining higher than 8.7 (lg(CFU/mL)), and the average content of free amino acids was up to 0.86 mmol/L. The rheological measurement indicated that its shear thinning behavior was weaker. In consequence, the co-culture of L. plantarum, L. acidophilus and L. casei was suitable for the fermentation of germinated brown rice milk.

Key words: Lactobacillus, co-culture, germinated brown rice, properties