## 3 Results
### Nutritional Facts of Fermented Rice Milk Yoghurt by LAB Strains  
Fermented rice milk yogurt by the LAB strains varied in their chemical composition when compared to the non-fermented (control) rice milk products. Total solids were increased by the fermentation process. Protein content highly increased from 0.15% for the control treatment product to 3.22, 2.37, 2.35, and 3.22% for fermented products by _L. bulgaricus_, _L. casei_, _L. acidophilus_, and commercial yogurt culture, respectively. Ash content increased from 0.33% to record 0.76, 0.54, 0.50, and 0.75% for _L. bulgaricus_, _L. casei_, _L. acidophilus_, and commercial yogurt culture, respectively. The contents of total solid increased from 7.84% to 9.56, 9.18, 8.57, and 9.24% for _L. bulgaricus_, _L. casei_, _L. acidophilus_, and commercial yogurt culture, respectively.  
Moisture, fat, and carbohydrate contents dropped down and moisture decreased from 93.20% to 90.55, 91.45, 91.32, and 90.87% for _L. bulgaricus_, _L. casei_, _L. acidophilus_, and commercial yogurt culture, respectively. Moreover, the fat content dropped down from 0.65% to 0.52% for _L. bulgaricus_ and commercial yogurt culture inoculated samples, while _L. casei_ and _L. acidophilus_ samples recorded 0.65 and 0.50%, respectively Table 2.  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Treatments** & \multicolumn{4}{c}{**Kinetics Parameters of Acidification**} \\ \hline  & \(\Delta\)**pH** & **Vmax** (dpH/dp) & **Tmax** & **T\({}_{\text{e}}\)** \\ \hline _L. bulgaricus_ & 1.70 \({}^{\text{a}}\) & 0.2 \({}^{\text{a}}\) & 4.00 \({}^{\text{a}}\) & 5.00 \({}^{\text{d}}\) \\ \hline _L. casei_ & 1.40 \({}^{\text{b}}\) & 0.17 \({}^{\text{b}}\) & 4.00 \({}^{\text{a}}\) & 6.00 \({}^{\text{c}}\) \\ \hline _L. acidophilus_ & 0.90 \({}^{\text{d}}\) & 0.11 \({}^{\text{d}}\) & 4.00 \({}^{\text{a}}\) & 8.00 \({}^{\text{a}}\) \\ \hline Yogurt culture & 1.20 \({}^{\text{c}}\) & 0.15 \({}^{\text{c}}\) & 4.00 \({}^{\text{a}}\) & 7.00 \({}^{\text{b}}\) \\ \hline \hline \end{tabular} \(\Delta\)pH = difference in pH between inoculation and the stationary phase, Vmax = Maximum acidification rate, T\({}_{\text{m}}\) = Time (h) to reach maximum acidification rate, T\({}_{\text{e}}\) = Time (h) to reach pH 4.6. Different small letters (a–d) indicate significant differences.  
\end{table}
Table 1: Kinetics parameters of acidification through fermentation of rice milk by the three lactic acid strains and the commercial yogurt culture.  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Treatments** & \multicolumn{4}{c}{**Parameters (\%)**} \\ \hline  & **Moisture** & **Carbohydrates** & **Fats** & **Total Protein** & **Ashs** & **Total Solids** &
\begin{tabular}{c} **Energy** \\ **(Kcal/100 g)** \\ \end{tabular} \\ \hline Control (Rice Milk) & 93.20 \({}^{\text{a}}\) & 6.75 \({}^{\text{a}}\) & 0.65 \({}^{\text{a}}\) & 0.15 \({}^{\text{c}}\) & 0.33 \({}^{\text{c}}\) & 7.48 \({}^{\text{c}}\) & 32.05 \({}^{\text{d}}\) \\ \hline _L. bulgaricus_ & 90.55 \({}^{\text{c}}\) & 5.15 \({}^{\text{b}}\) & 0.52 \({}^{\text{b}}\) & 3.22 \({}^{\text{a}}\) & 0.76 \({}^{\text{a}}\) & 9.56 \({}^{\text{a}}\) & 37.58 \({}^{\text{b}}\) \\ \hline _L. casei_ & 91.45 \({}^{\text{b}}\) & 5.16 \({}^{\text{b}}\) & 0.65 \({}^{\text{a}}\) & 2.37 \({}^{\text{b}}\) & 0.54 \({}^{\text{b}}\) & 9.18 \({}^{\text{a}}\) & 40.18 \({}^{\text{a}}\) \\ \hline _L. acidophilus_ & 91.32 \({}^{\text{b}}\) & 6.12 \({}^{\text{a}}\) & 0.50 \({}^{\text{c}}\) & 2.35 \({}^{\text{b}}\) & 0.50 \({}^{\text{b}}\) & 8.57 \({}^{\text{b}}\) & 36.51 \({}^{\text{c}}\) \\ \hline Yogurt culture & 90.87 \({}^{\text{c}}\) & 5.20 \({}^{\text{b}}\) & 0.52 \({}^{\text{b}}\) & 3.22 \({}^{\text{a}}\) & 0.75 \({}^{\text{a}}\) & 9.24 \({}^{\text{a}}\) & 36.89 \({}^{\text{c}}\) \\ \hline \hline \end{tabular}
\end{table}
Table 2: Chemical properties of fermented rice milk yoghurt.