Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage

Ghosh, Kuntal; Ray, Mousumi; Adak, Atanu; Dey, Prabuddha; Halder, Suman Kumar; Das, Asim K.; Jana, Arijit; Parua, Saswati; Mohapatra, Pradeep Kumar Das; Pati, Biswamoy; Mondal, Keshab Chandra

doi:10.1016/j.foodchem.2014.07.042

Cited by 87 publications

(52 citation statements)

References 22 publications

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“…Among the LAB commonly associated with food fermentation processes, members of the genera Lactobacillus and Bifidobacterium generally predominate. The association between LAB or Saccharomyces and the preparation of traditional rice-based fermented beverages has been reported previously (Tamang and Thapa, 2006 ; Ghosh et al, 2015a , b ); however, the role of indigenous bacteria in their production has been only rarely studied. Further, isolation and characterization of new strains of lactobacilli from traditional fermented foods can present a dual advantage of revealing taxonomic characteristics and obtaining strains with interesting functional traits that may be useful for biotechnological and/or probiotic applications (Ortu et al, 2007 ).…”

Section: Introductionmentioning

confidence: 71%

“…At the end of the 6th day of fermentation, cell population was 8.32 log CFU /mL, which was above the minimum dose recommended for a probiotic product (6 log CFU /mL based on a daily dose of 100 mL) to confer a therapeutic effect (Sanders and Huis in't Veld, 1999 ). Recently, Ghosh et al ( 2015b ) reported that the LAB population reached 12.53 log CFU/mL in rice-based fermented beverage “haria” after 5 days of fermentation. Further, Rathore et al ( 2012 ) reported L. plantarum population of 8.59 log CFU/mL when malt flour was fermented with this strain for 24 h. High viable counts are necessary to obtain the desired acid production and pH reduction, which affect the organoleptic properties of the product.…”

Section: Resultsmentioning

confidence: 99%

“…Lactobacilli are capable of producing various extracellular amylases that act on starch as a substrate (Petrova et al, 2013 ). Ghosh et al ( 2015a , b ) recently reported the involvement of lactobacilli in the production of α-amylase and glucoamylase during rice fermentation. These results suggested that probiotic microorganisms from traditional cereal-based fermented beverages could be exploited for use in the production of specific enzymes responsible for the fermentation of cereals.…”

Section: Resultsmentioning

confidence: 99%

“…Glucoamylase activity was determined according to the method of Ghosh et al ( 2015b ), with slight modification. Briefly, 1 mL supernatant was mixed with an equal volume of 1% starch solution and incubated for 20 min at 37°C.…”

Section: Methodsmentioning

confidence: 99%

“…Quantification of sugars, acids, and alcohol was carried out following the methods described earlier (Miguel et al, 2012 ; Ghosh et al, 2015b ). For this, a 10-mg sample was mixed with 30 mL 50 mM Tris-HCl (pH 8.8), incubated at 4°C for 1 h, and centrifuged at 20,000 × g for 20 min (Ghosh et al, 2015b ). The resulting supernatant was tested after being passed through a filter with a pore size of 0.22 mm (Millipore, Billerica, MA, USA).…”

Section: Methodsmentioning

confidence: 99%

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Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage

et al. 2018

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This study aimed to isolate potential probiotic lactic acid bacteria from a traditional rice-based fermented beverage “bhaati jaanr” and to evaluate their role during preparation of the beverage. Among various isolates, Lactobacillus plantarum strain L7 exhibited satisfactory in vitro probiotic characteristics such as acid resistance and bile tolerance, cell surface hydrophobicity, auto-aggregation, antibiotic susceptibility, and antimicrobial activities. Therefore, performance of L7 as a starter culture in rice fermentation was determined during a 6-day rice fermentation study. L. plantarum L7 decreased the pH, associated with an increase in total titratable acidity and organic acid production up to the 4th day of fermentation. The highest concentrations of succinic acid (0.37 mg/g), lactic acid (4.95 mg/g), and acetic acid (0.36 mg/g) were recorded on the 3rd, 4th, and 5th days of fermentation, respectively. Saccharifying (148.13 μg/min g−1) and liquefying (89.47 μg/min g−1) activities were the highest on days 3 and 2, respectively, and thereafter, they decreased. Phytase activity and the cleavage of free minerals (sodium, calcium, magnesium, manganese, and ferrous) increased up to days 3–4. The concentration of various accumulated malto-oligosaccharides (glucose, fructose, maltotriose, and maltoterose) was noted to be the maximum on days 4 and 5. Furthermore, gas chromatography-mass spectrometry analysis indicated the presence of various volatile compounds. The fermented material also exhibited 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity. Therefore, the probiotic, L. plantarum L7, has a significant role in the fermentation of this beverage and enhances its functional properties.

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Section: Introductionmentioning

confidence: 71%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage

et al. 2018

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Introduction to Conventional Fermentation Processes

Koubàa

2021

Fermentation Processes

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Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical

Kumar

Lal

Dutt

et al. 2022

Molecular Nutrition Food Res

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The current trend of health‐conscious consumers and healthy food habits prompts researchers to explore developing food products with synbiotic benefits. Synbiotic foods have gained popularity in recent years due to their functional, nutritional, physiological, and therapeutic characteristics. Lactose intolerance, dyslipidemia, and allergic milk proteins become the barriers in the development of dairy probiotics. The present scenario of an increase in the demand for vegetarian products leads to a rise in the consumption of non‐dairy probiotics. Prebiotics like, resistant starch, inulin, and polyphenols are selectively used by gut microbiota to enhance the selection and colonization of probiotics bacteria. Probiotic's action mechanisms include the production of bacteriocins, peptides, short‐chain fatty acids, amino acids, vitamins, and other metabolites. Therefore, this review article explores the alternative sources of probiotics so it will help to an understanding of non‐dairy based functional fermented foods for both pro and prebiotics. Dietary fibers in vegetables, fruits, and cereals are one of prospective prebiotics and highlighted the various methods for making non‐dairy synbiotics based on dietary fibers, such as microencapsulation, freeze‐drying, and spray drying is also addressed.

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Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage

Cited by 87 publications

References 22 publications

Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage

Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage

Introduction to Conventional Fermentation Processes

Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical

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