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

Ghosh, Kuntal, Ray, Mousumi, Adak, Atanu, Dey, Prabuddha, Halder, Suman K., Das, Arpan, Jana, Arijit, Parua (Mondal), Saswati, Das Mohapatra, Pradeep K., Pati, Bikas R., Mondal, Keshab C.
Food chemistry 2015 v.168 pp. 196-202
Bifidobacterium, antioxidant activity, beverages, enzymes, fermentation, free radicals, functional foods, gas chromatography-mass spectrometry, lactic acid bacteria, maltose, maltotriose, molds (fungi), rice, staple foods, starch, tribal peoples, yeasts
Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vast number of Indian tribal people. In this study, the composition of microbial consortia and the occurrence of some important nutraceuticals during haria preparation were investigated. The quantities of moulds and yeasts were highest at 2nd day, and then declined, but, on the contrary, the quantity of Lactic Acid Bacteria and Bifidobacterium sp. increased concurrently during the course of fermentation. Accumulation of starch hydrolytic enzymes along with different types of malto-oligosaccharides like maltotetrose (26.18μg/gm), maltotriose (28.16μg/gm), and maltose (26.94μg/gm) were also noted. Furthermore, GC–MS analysis indicated the occurrence of pyranose derivatives in the fermented products. The fermented materials showed higher free radicals scavenging activity (82.54%, 4th day) against DPPH radicals. These studies clearly demonstrated that the microbial interaction during fermentation of rice makes it more nutritious, and most likely more beneficial for health.