Comparative shelf life study of two different rice beers prepared using wild-type and established microbial starters

Abstract

A mixed dough fermentation culture (Hamei) is used to inoculate the traditional rice beer Atingba in Manipur, India. Lactic acid bacteria and yeast were isolated from Hamei and, using rDNA sequencing, shown to be Pediococcus pentosaceus and Pichia anomala. Two black rice beers were produced, one (BS‐1) with Aspergillus oryzae, Saccharomyces cerevisiae and Lactobacillus plantarum and the other (BS‐2) with P. pentosaceus, P. anomala (from Hamei) and A. oryzae. After fermentation for 9 days the beers were compared after storage at 32°C for up to 3 months. Microbiological loading was comparable for the two beers, although no Staphylococcus spp. were found in BS2. The beers were different with BS‐1 having higher acidity, greater colour and peroxide value but less anthocyanin and alcohol. It is suggested that BS‐2 with microflora from Hamei had a better shelf life than BS‐1 produced with established cultures. Copyright © 2017 The Institute of Brewing & Distilling

Synbiotic Effects of Fermented Rice on Human Health and Wellness: A Natural Beverage That Boosts Immunity

“…In a study, probiotic bacteria such as Pediococcus pentosaceus and Pediococcus anomala strains were isolated from Hamei , an ethnic rice beer (called Atingba ) fermentation culture of Manipur, India. The use of these microbes in the starter showed positive effect on the beer quality with an overall improvement in terms of their microbiological properties as well as biochemical properties ( Mangang et al, 2017b ). During the 3 months that the beers were stored, there was a greater inhibition of lipid peroxidation.…”

“…During the 3 months that the beers were stored, there was a greater inhibition of lipid peroxidation. As a result, the beers differ depending on the type of microbial starter employed, with wild-type cultures being preferred ( Mangang et al, 2017b ).…”

“…During the 3 months storage period, more inhibition of lipid peroxidation was observed and the difference in the shelf-life was seen for the beers depending upon the type of microbial starter used. Fermented rice beer of Manipur, India known as Atingba is prepared from Albizia myriophylla bark revealed extended shelf life (32°C for 3 months) for the wild-type culture rather than the established type of microbial starter ( Mangang et al, 2017b ). Moreover, researchers found utilized them in the food industry as a natural food supplement and a preserving agent.…”

Rice-Based Alcoholic Fermented Beverages of North-East India: Insight into Ethnic Preparation, Microbial Intervention, Ethnobotany, and Health Benefits

“…It is shown that more inhibition of lipid peroxidation during the 3 rd month of fermentation observed the diferent shelf-life of the beverages. Te shelf-life of Manipuri rice beverage, Atingba, can be increased up to 3 months at 32 °C [129]. Studies revealed that it is used as a natural preserving agent and food supplement.…”