Shelf Life Improvement of Rice Beer by Incorporation ofAlbizia myriophyllaExtracts

Natural preservative‐based shelf‐life enhancement of borde: A traditional Ethiopian low alcoholic beverage

“…In the present study, the rating of overall acceptability of borde sample treated with 10 g/100 ml T. schimperi was ranged from 7.9 ± 0.57 to 7.5 ± 1.08 (like moderately) starting from the first day of transmembrane channels for small hydrophilic solutes (Mangang et al, 2015;Nazzaro et al, 2013;Trombetta et al, 2005).…”

“…They were more effective against Gram‐positive than Gram‐negative bacteria. Even though the plants' extracts are very effective against all pathogens, Gram‐negative bacteria are more resistant to plant extracts, oils, and their constituents than Gram‐positive bacteria, because the complex cell wall, and porin proteins serve as hydrophilic transmembrane channels for small hydrophilic solutes (Mangang et al., 2015; Nazzaro et al., 2013; Trombetta et al., 2005).…”

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

“…Two different rice beers were prepared using Chakhao Poireiton – a variety of black rice native to Manipur – and three different types of culture combinations . The two beers were BS‐1 [10 mL each of A. oryzae (10 7 CFU/mL), S. cerevisae (10 7 CFU/mL) and L. plantarum (10 7 CFU/mL)/400 g uncooked rice] and BS‐2 [10 mL each of P. pentosaceus SLB001 (10 7 CFU/mL), P. anomala SSA001 (10 7 CFU/mL) from Hamei and A. oryzae (10 7 CFU/mL)/400 g uncooked rice].…”

Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry

“…The addition of a tannin bark extract from Albizia myriophylla determined the extension of shelf life stability of "atingba", a fermented rice beer. 143 In addition to increasing the antioxidant activity of the fortified beer, the extract behaved as a potent antimicrobial agent by decreasing the growth of S. aureus and E. coli and generally decreasing aerobe count in the atingba. 143 An issue of relevance for the food industry is post-cooking contamination of meat.…”

“…143 In addition to increasing the antioxidant activity of the fortified beer, the extract behaved as a potent antimicrobial agent by decreasing the growth of S. aureus and E. coli and generally decreasing aerobe count in the atingba. 143 An issue of relevance for the food industry is post-cooking contamination of meat. A possible application of wood tannins could be their incorporation in films.…”