The growth of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc citreum, Lactobacillus acidophilus, Lactobacillus bulgaricus and Lactobacillus casei) in the media containing hot water extracts(WE) and extraction residues(ER) of burdock, lotus root and arrow root was studied to investigate the possibility of utilization as prebiotics. All tested lactic acid bacteria except L. acidophilus showed above 107CFU/mL in the media containing WE and ER of burdock, lotus root and arrow root after incubation for 24 hrs at 37℃.

The viable cell of L. plantarum and L. bulgaricus showed above 108CFU/mL in MMS medium(modified MRS: glucose 20 g, peptone 10 g/ 1 L water) containing 0.5% WE and ER of burdock, lotus root and arrow root after incubation for 24 hrs at 37℃, respectively. The viable cell of L. plantarum and L. bulgaricus decreased to 103CFU/mL in distilled water(DW) but increased to 107CFU/mL in DW containting 0.5% all tested WE and 106CFU/mL in DW containting 0.5% all tested ER during incubation for 24 hrs at 37℃, respectively.
The pH increased but titratable acidity decreased in DW and MMS containing 0.5% all tested WE and 0.5% ER during fermentation for 24 hrs at 37℃, respectively. The total sugar content decreased in both media inoculated with L. plantarum and L. bulgaricus during fermention. The reducing sugar content of DW containing WE and ER inoculated with L. plantarum, L. bulgaricus increased but decreased in MMS during fermentation for 24 hrs at 37℃, respectively.

The fermentative characteristics of mixture with 2% rice powder and water(negative control, NC), saccharified NC with enzyme(positive control, PC) and 0.5% powder of burdock, lotus root and arrow root were studied to investigate the possibility of lactic fermentation using rice. The pH decreased rapidly after fermentation for 12 hrs, the pH value of each treatments was pH 6(NC), pH 3(PC) and pH 4(NC containing 0.5% powder of burdock, lotus root and arrow root) after fermentation for 24 hrs at 37℃, respectively. The viable cell of lactic acid bacteria(L. plantarum and L. bulgaricus) increased rapidly during fermentation for 8 ? 12 hrs, the number was 106CFU/mL(NC), 108CFU/mL(PC) and 107CFU/mL(NC containing 0.5% powder of burdock, lotus root and arrow root) after fermentation for 24 hrs at 37℃, respectively. The pH and vialbe cell count of L. plantarum and L. bulgaricus did not show significant difference between powders of burdock, lotus root and arrow root. These results suggest that the powder of burdock, lotus root and arrow root could be use as prebiotics for lactic acid bacteria and as ingredients of lactic culture medium. And the process of rice fermentation with lactic acid bacteria could be improve by using burdock, lotus root and arrow root.