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

Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour

This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0-15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and steady shear showed a notable decrease in the viscosity of the rehydrated pregelatinized rice flour. Although no unusual patterns were observed in the XRD analysis, the FT-IR and microstructure morphology findings suggest that ultrasonication led to structural changes in the rice flour. Overall, the study indicates that ultrasonication is a practical and clean method for producing plant-based drinks from rice flour, which could expand its limited applications in the beverage industry.

Anti-obesity potentiality of Lactiplantibacillus plantarum E2_MCCKT isolated from a fermented beverage, haria: a high fat diet-induced obese mice model study

Obesity is a growing epidemic worldwide. Several pharmacologic drugs are being used to treat obesity but these medicines exhibit side effects. To find out the alternatives of these drugs, we aimed to assess the probiotic properties and anti-obesity potentiality of a lactic acid bacterium E2_MCCKT, isolated from a traditional fermented rice beverage, haria. Based on the 16S rRNA sequencing, the bacterium was identified as Lactiplantibacillus plantarum E2_MCCKT. The bacterium exhibited in vitro probiotic activity in terms of high survivability in an acidic environment and 2% bile salt, moderate auto-aggregation, and hydrophobicity. Later, E2_MCCKT was applied to obese mice to prove its anti-obesity potentiality. Adult male mice (15.39 ± 0.19 g) were randomly divided into three groups (n = 5) according to the type of diet: normal diet (ND), high-fat diet (HFD), and HFD supplemented with E2_MCCKT (HFT). After four weeks of bacterial treatment on the obese mice, a significant reduction of body weight, triglyceride, and cholesterol levels, whereas, improvements in serum glucose levels were observed. The bacterial therapy led to mRNA up-regulation of lipolytic transcription factors such as peroxisome proliferator-activated receptor-α which may increase the expression of fatty acid oxidation-related genes such as acyl-CoA oxidase and carnitine palmitoyl-transferase-1. Concomitantly, both adipocytogenesis and fatty acid synthesis were arrested as reflected by the down-regulation of sterol-regulatory element-binding protein-1c, acetyl-CoA carboxylase, and fatty acid synthase genes. In protein expression study, E2_MCCKT significantly increased IL-10 expression while decreasing pro-inflammatory cytokine (IL-1Ra and TNF-α) expression. In conclusion, the probiotic Lp. plantarum E2_MCCKT might have significant anti-obesity effects on mice.

Performance and mechanism of co-culture of Monascus purpureus, Lacticaseibacillus casei, and Saccharomyces cerevisiae to enhance lovastatin production and lipid-lowering effects

To facilitate lipid-lowering effects, a lovastatin-producing microbial co-culture system (LPMCS) was constituted with a novel strain Monascus purpureus R5 in combination with Lacticaseibacillus casei S5 and Saccharomyces cerevisiae J7, which increased lovastatin production by 54.21% compared with the single strain R5. Response Surface Methodology (RSM) optimization indicated lovastatin yield peaked at 7.43 mg/g with a fermentation time of 13.88 d, water content of 50.5%, and inoculum ratio of 10.27%. Meanwhile, lovastatin in LPMCS co-fermentation extracts (LFE) was qualitatively and quantitatively analyzed by Thin-Layer Chromatography (TLC) and High-Performance Liquid Chromatography (HPLC). Cellular experiments demonstrated that LFE exhibited no obvious cytotoxicity to L-02 cells and exhibited excellent biosafety. Most notably, high-dose LFE (100 mg/L) exhibited the highest reduction of lipid accumulation, total cholesterol, and triglycerides simultaneously in oleic acid-induced L-02 cells, which decreased by 71.59%, 38.64%, and 58.85% than untreated cells, respectively. Overall, LPMCS provides a potential approach to upgrade the lipid-lowering activity of Monascus-fermented products with higher health-beneficial effects.

Antifungal activity of probiotic strain Lactiplantibacillus plantarum MYSN7 against Trichophyton tonsurans

The primary objective of this study was to assess the probiotic attributes and antifungal activity of lactic acid bacteria (LAB) against the fungus, Trichophyton tonsurans. Among the 20 isolates screened for their antifungal attributes, isolate MYSN7 showed strong antifungal activity and was selected for further analysis. The isolate MYSN7 exhibited potential probiotic characteristics, having 75 and 70% survival percentages in pH3 and pH2, respectively, 68.73% tolerance to bile, a moderate cell surface hydrophobicity of 48.87%, and an auto-aggregation percentage of 80.62%. The cell-free supernatant (CFS) of MYSN7 also showed effective antibacterial activity against common pathogens. Furthermore, the isolate MYSN7 was identified as Lactiplantibacillus plantarum by 16S rRNA sequencing. Both L. plantarum MYSN7 and its CFS exhibited significant anti-Trichophyton activity in which the biomass of the fungal pathogen was negligible after 14 days of incubation with the active cells of probiotic culture (10⁶ CFU/ml) and at 6% concentration of the CFS. In addition, the CFS inhibited the germination of conidia even after 72 h of incubation. The minimum inhibitory concentration of the lyophilized crude extract of the CFS was observed to be 8 mg/ml. Preliminary characterization of the CFS showed that the active component would be organic acids in nature responsible for antifungal activity. Organic acid profiling of the CFS using LC-MS revealed that it was a mixture of 11 different acids, and among these, succinic acid (9,793.60 μg/ml) and lactic acid (2,077.86 μg/ml) were predominant. Additionally, a scanning electron microscopic study revealed that CFS disrupted fungal hyphal structure significantly, which showed scanty branching and bulged terminus. The study indicates the potential of L. plantarum MYSN7 and its CFS to control the growth of T. tonsurans. Furthermore, in vivo studies need to be conducted to explore its possible applications on skin infections.

Traditional food consumption pattern and nutritional status of Oraons: An Asian Indian indigenous community

Introduction

Food consumption is an intensive social activity and can be considered a cultural artifact, reflecting the intricate process of sociocultural differentiation in shaping eating habits. Food has a positive effect on a person's health, physical performance, and state of mind. The nutritional composition of a person's diet plays a significant role in their overall health and development. Moreover, tribal cuisine is incomplete without a traditional drink. Rice beer, or handia, is one such indigenous alcoholic-fermented beverage that serves as a staple food.

Methods

This exploratory cross-sectional study was conducted from January, 2018 to December, 2020 to explore the traditional food practices of the Oraon community through a combination of one-to-one interviews, focus group discussions, and measurements. This study also involved the documentation of individual food recipes, from collection to preparation. To assess nutrient intake, we used a 24-h dietary recall method for 200 Oraon families comprising 466 adults and 193 children. Anthropometric measurements, such as body mass index (BMI) for adults and height-for-age and BMI-for-age z-score methods for children, recommended by the WHO, were taken and recorded using standard procedures. Additionally, the nutrient content of handia was analyzed.

Results

The mean (SD) height, weight, mid-upper arm circumference (MUAC), and BMI of the Oraon people were analyzed. The combined overall prevalence of chronic energy deficiency (CED) (BMI < 18.5 kg/m2) was 39% (37% in men and 40.3% in women). The prevalence of overweight and obesity (BMI ≥ 25.0 kg/m2) was found to be 7.1% among only women. The average daily energy intake was calculated to be 2,290 kcal per capita. It is worth noting that the food and nutrient consumption of the Oraon tribe was largely consistent with the recommended daily allowances/intakes (RDA/RDI). The consumption of root and tuber products was particularly high. The Oraon tribe was found to have a familiar intake of animal protein in the form of meat, including common periwinkles (Littorina littorea). The study also discovered a remarkable array of unique, region-specific festive foods. The consumption of nutrient-rich fermented rice beer was especially noteworthy.

Conclusion

The present study provides insight into the traditional food practices of the Oraon tribe in West Bengal. It also highlights that their indigenous food consumption patterns have undergone significant changes as a result of admixture with other communities. To address these dietary issues, it is recommended that regional, need-based planning, and effective intervention programs be implemented. To ensure the proper maintenance of the Oraon tribe's traditional food practices, the cultivation of kitchen gardens and the domestication of wild, edible plants, such as seeds and tubers, may be helpful. Moreover, promoting the consumption of macronutrient-fortified handia, an indigenous beverage with high medicinal benefits, could be effective in combating hidden hunger among adults.

Lactobacillus plantarum J9, a potential probiotic isolated from cereal/pulses based fermented batter for traditional Indian food and its microencapsulation

This work analyzed the probiotic properties of isolates from cereal-based Indian fermented food. The isolates were tested for lactic acid production, cell hydrophobicity, antibiotic sensitivity, sensitivity to acidic conditions, and increased salt concentration. This study also evaluated the ability of the probiotic isolates to ferment sugars and their antioxidant activity. The potential probiotic L. plantarum J9 isolated from jangri batter was encapsulated using 2.5% sodium alginate and CaCl2 by extrusion method with an encapsulation efficiency greater than 99%. After 2 h of incubation, in simulated gastric juice the encapsulated J9 cells reduced from 11.8 to 6.8 log10 CFU/ml however, free J9 cells reduced from 11.8 to 1.89 log10 CFU/ml. Similarly, encapsulated J9 cells reduced from 11.8 to 8.0 log10 CFU/ml but free J9 cells reduced from 11.6 to 0.890 log10 CFU/ml in simulated intestinal juice after 2 h incubation. The microencapsulation of L. plantarum J9 with alginate proves effective in delivering viable bacterial cells at required levels. Probiotic with antioxidant activity and antagonistic properties against food-borne pathogens is reported for the first time from jangri batter. The sodium alginate microencapsulation allows viable cells to reach a beneficial level, and hence this study aids in developing new probiotic products.

Genomic and probiotic attributes of Lactobacillus strains from rice-based fermented foods of North Eastern India

The probiotic attributes and genomic profiles of amylase-producing Lactobacillus strains from rice-based fermented foods of Meghalaya in the North-Eastern India were evaluated in the study. A preliminary screening of 17 lactic acid bacteria strains was performed based on their starch hydrolysis and glucoamylase activities. Out of 17 strains, 5 strains (L. fermentum KGL4, L. rhamnosus RNS4, L. fermentum WTS4, L. fermentum KGL2, and L. rhamnosus KGL3A) were selected for further characterization of different probiotic attributes. Whole-genome sequencing of two of the best strains was carried out using a shotgun sequencing platform based on their rich probiotic attributes. The EPS production was in the range of 2.89-3.92 mg/mL. KGL2 (41.5%) and KGL3A (41%) showed the highest antioxidant activity. The highest antibiotic susceptibility was exhibited by all the five Lactobacillus strains against ampicillin, ranging from 24.66 to 27.33 mm. The lactobacilli isolates used in the study could survive the simulated gastric/intestinal juices. Genomic characterization of KGL4 and KGL3A illustrated their possible adherence to the intestinal wall, specialized metabolic patterns, and possible role in boosting host immunity.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-022-05633-8.

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

Fermented foods have been an important component of the human diet from the time immemorial. It contains a high amount of probiotics that have been associated to a wide range of health benefits, including improved digestion and immunity. This review focuses on the indigenously prepared prebiotic- and probiotic-containing functional fermented rice (named Xaj-pani) by the Ahom Community from Assam, in Northeast India, including all the beneficial and potential effects on human health. Literature was searched from scientific databases such as PubMed, ScienceDirect and Google Scholar. Glutinous rice (commonly known as bora rice of sali variety) is primarily employed to prepare beverages that are recovered through the filtration process. The beer is normally consumed during religious rites, festivals and ritual practices, as well as being used as a refreshing healthy drink. Traditionally, it is prepared by incorporating a variety of medicinal herbs into their starter culture (Xaj-pitha) inoculum which is rich in yeasts, molds and lactic acid bacteria (LAB) and then incorporated in alcoholic beverage fermentation. The Ahom communities routinely consume this traditionally prepared alcoholic drink with no understanding of its quality and shelf life. Additionally, a finally produced dried cake, known as vekur pitha act as a source of Saccharomyces cerevisiae and can be stored for future use. Despite the rampant use in this community, the relationship between Xaj-pani's consumption, immunological response, infectious and inflammatory processes remains unknown in the presence of factors unrelated or indirectly connected to immune function. Overall, this review provides the guidelines to promote the development of prebiotic- and probiotic-containing functional fermented rice that could significantly have an impact on the health of the consumers.

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

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.

An overview on ethnic fermented food and beverages of India: Interplay of microbes, immunity and nutrition

Background: India is a land of diverse food culture and habits and has a plethora of ethnic fermented foods to boast of. Ranging from the north east to the western part of the country and from northern Indian states to the southern tip of the country, fermented ethnic foods have become part of everyday meals and have been able to bridge nutritional gaps and improve general immunity of the people. Most ethnic fermented foods have a rich content of protein, vitamins, fibres and minerals. Aim: Our review attempts to bring forth and summarise the most popular, immune boosting fermented foods of various regions in India, the role microbes' play in their making and how they have impacted the nutritional aspects and immunity of people in various regions of the country. It also highlights the lack of clinical findings in proving the effectiveness of most fermented foods. Methods: Pubmed central and Google scholar were extensively searched from inception to July 2021 for study concepts and topic related keywords. Results: Ethnic fermented food of various Indian regions has shown a definitive role in improving health and immunity. Conclusion: The diverse ethnic fermented foods maybe be meat based, cereal based, pulses based and even vegetable based. Their health benefits and immune boosting abilities are still to be explored to its maximum potential. Often the role of microbes in these fermented foods have also been underplayed and left unexplored.

"Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages

The concept of "ethno-microbiology" is to understand the indigenous knowledge of the Indian people for production of culturally and organoleptically acceptable fermented foods by natural fermentation. About 1000 types of common, uncommon, rare, exotic and artisan fermented foods and beverages are prepared and consumed in different geographical regions by multi-ethnic communities in India. Indian fermented foods are mostly acidic and some are alkaline, along with various types of alcoholic beverages. A colossal diversity of microorganisms comprising bacteria mostly belongs to phylum Firmicutes, filamentous moulds and enzyme- and alcohol-producing yeasts under phyla Ascomycota and Mucoromycota, and few bacteriophages and archaea have been reported from Indian fermented foods. Some microorganisms associated with fermented foods have functionalities and health promoting benefits. "Ethno-microbiology" of ethnic Indian people has exhibited the proper utilisation of substrates either singly or in combination such as fermented cereal-legume mixture (idli, dosa and dhokla) in South and West India, sticky fermented soybean food (kinema and related foods), fermented perishable leafy vegetable (gundruk and related foods), fermented bamboo shoots (soibum and related foods) and fermented fish (ngari and others) in North East India, and fermented meat and sausage-like products in the Indian Himalayas, fermented coconut beverage (toddy) in coastal regions, and various types of naturally fermented milk products (dahi and related products) in different regions of India. This review has also highlighted the "ethno-microbiology" knowledge of the people involving the consortia of essential microorganisms in traditionally prepared amylolytic starters for production of cereal-based alcoholic beverages. The novelty of this review is the interpretation of ethno-microbiological knowledge innovated by ethnic Indian people on the use of beneficial microorganisms for food fermentation to obtain the desired fermented food products for consumption.

Multipotent antioxidant and antitoxicant potentiality of an indigenous probiotic Bifidobacterium sp. MKK4

Probiotic bacteria are now becoming an effective natural medicine for alleviating many non-communicable lifestyle-related diseases. The present study was conducted to evaluate the antioxidant and antitoxicant properties of a foodborne probiotic Bifidobacterium sp. MKK4 and its rice fermented beverage. The extracts of culture broth, whole cells, fermented beverage, and it's heat-inactivated counterparts subjected to in vitro antioxidant/antiradical assays by DPPH, ABTS, and FRAP analysis. Except for heat-inactivated states, all samples exhibited strong antioxidant activity. In the experimental rat model, both Bifidobacterium sp. MKK4 and its rice fermented beverage significantly prevented arsenic toxicity by inducing a higher level of superoxide dismutase (SOD), catalase (CAT), reduced glutathione and preventing lipid peroxidation (LPO) and DNA fragmentation, and transmembrane mitochondrial potential. Besides, the organism supported systematic protection by improving the level of serum glutamate oxaloacetate transaminase, glutamate pyruvate transaminase, alkaline phosphatase, lactate dehydrogenase, C-reactive protein, urea, creatinine, and uric acid. The inherent antioxidant nature of the isolate can be exploited as an ingredient in functional food and an effective antidote against arsenic toxicity.

Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas

The Eastern Himalayan regions of India, Nepal and Bhutan have more than 200 varieties of unsurpassed ethnic fermented foods and alcoholic beverages, which are lesser known outside the world. However, these ethnic foods are region- and community-specific, unique and some are exotic and rare, which include fermented vegetables, bamboo shoots, soybeans, cereals, milk (cow and yak), meats, fishes, and cereal-based alcoholic beverages and drinks. Ethnic communities living in the Eastern Himalayas have invented the indigenous knowledge of utilization of unseen microorganisms present in and around the environment for preservation and fermentation of perishable plant or animal substrates to obtain organoleptically desirable and culturally acceptable ethnic fermented food and alcoholic beverages. Some ethnic fermented products and traditionally prepared dry starters for production of alcoholic beverages of North Eastern states of India and Nepal were scientifically studied and reported till date, and however, limited publications are available on microbiological and nutritional aspects of ethnic fermented foods of Bhutan except on few products. Most of the beneficial microorganisms isolated from some ethnic fermented foods of the EH are listed in microbial food cultures (MFC) safe inventory. This study is aimed to review the updates on the beneficial importance of abundant microbiota and health-promoting benefits and functionalities of some ethnic fermented foods of the Eastern Himalayan regions of North East India, Nepal and Bhutan.

Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji

BACKGROUND

Daucus carota subsp. sativus (Black carrots) are underutilized in context to their nutritional properties. In this study, Kanji, a naturally fermented probiotic beverage, was prepared using Daucus carota subsp. sativus (var. Punjab Black Beauty). Analysis of the physicochemical and microbiological profile of the naturally fermented Kanji was investigated to boost its utilization for commercial purpose.

RESULTS

The physicochemical parameters observed in the fermented Kanji beverage were pH 3.47, total soluble solids 3°B, lactic acid 0.99%, total sugars 36.32 mg/mL, total reducing sugars 27.16 mg/mL, flavonoids 38.14 mg/mL, phenols 40.8 mg/mL, antioxidant activity 79.96% and ascorbic acid 110 mg/100 mL. The microbiological analysis revealed an exponential increase in lactic acid bacterial count from 3.96 to 8.33 log CFU/mL. Out of 11 bacterial strains isolated from Kanji, the bacterial strain with high growth potential was genotypically characterized as Pediococcus acidilactici with accession number MK028218.

CONCLUSION

The lactic acid bacterial Kanji beverage was characterized as a potential plant-based probiotic with high antioxidant activity. This functional autochthonous starter from the Kanji can be used for selective fermentation of black carrots for Kanji ascertaining its microbiological safety, unique flavor and aroma, and consumption as a commercial non-dairy-based probiotic beverage.

Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile

The popularity of traditional fermented food products is based on their healthiness. The addition of a starter brings consistent, desirable, and predictable food changes with improved nutritive, functional, and sensory qualities. The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages, and most of the reported data on traditional foods were based on the analysis of the final product. The contribution of an individual starter component (plant residue) is not experimentally substantiated for any traditional fermented food, but this data are very essential for the formulation of an effective starter. In this study, Asparagus racemosus, which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent, was used as a starter for the preparation of rice fermented food under laboratory scale, and its microbial and nutrient profile was evaluated. The fermented product was a good source of lactic acid bacteria, Bifidobacterium sp., yeast, etc. The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%. The content of protein, fat, minerals, and vitamins (water-soluble) was considerably improved. Most notably, oligosaccharide (G3-matotriose), unsaturated fatty acids (ω3, ω6, ω7, and ω9), and a pool of essential and non-essential amino acids were enriched in the newly formulated food. Thus, the herbal starter-based rice fermented food would provide important macro- and micronutrients. They could also deliver large numbers of active microorganisms for the sustainability of health. Therefore, the selected plant part conferred its suitability as an effective starter for the preparation of healthier rice-based food products.

Graphic abstract

Physicochemical Characteristics and Lactic Acid Bacterial Diversity of an Ethnic Rice Fermented Mild Alcoholic Beverage, Haria

Haria, a rice fermented alcoholic beverage, is prepared and consumed by the vast number of Indian tribal people as a staple drink. Lactic acid bacteria are the dominant microbial community in this beverage. Participating lactic acid bacterial diversity in this beverage were determined by using PCR denaturing gradient gel electrophoresis (PCR-DGGE) as Lactobacillus plantarum, Lactobacillus brevis, Lysinibacillus sp., Lysinibacillus fusiformis, and a group of uncultured Bacillus sp. The beverage was enriched with a significant amount of lactic acid (17.63 mg/g), acetic acid (0.18 mg/g), folic acid, thiamine, pyridoxine, ascorbic acid, linolenic acid, linoleic acid, palmitic acid, and oleic acid. The phytase activity in this beverage was shown highest (18.93 U/g) at the fourth day of fermentation. The beverage was also augmented with essential minerals like calcium, ferrous, magnesium, and sodium, whereas the quantity of chromium, lead, cobalt, and nickel were gradually decreased during the course of fermentation. Gas chromatography–mass spectrometry (GC-MS) analysis clearly revealed that three types of esters were produced during fermentation. This study clearly demonstrated that a group of lactic acid bacteria along with other microorganism provide a wide array of bioactive substances make this beverage more nutritious.

Probiotic Properties and Antioxidant Activities of Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 in Fermented Black Gamju

Black gamju is Korean traditional beverage fermented with molds. The aim of this study was to assess the probiotic properties and antioxidant activities of novel Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 to develop black gamju with bioactive properties for health. Tolerance against artificial gastric juice and bile salts, adhesion ability on HT-29 cells of strains, and antibiotics susceptibility were evaluated as probiotics, and various enzyme productions were detected. The 2,2-diphenyl-1-picrylhydrazyl assay, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonate, and β-carotene bleaching assay were used for antioxidant activity of samples. The tolerance of both strains to artificial gastric juice and bile salts (Oxgall) was more than 90%. Additionally, both strains did not produce β-glucuronidase and were resistant to gentamicin, kanamycin, streptomycin, and ciprofloxacin. After fermentation of black gamju with each strain, the number of viable lactic acid bacteria increased to 8.25-8.95 log colony forming unit/mL, but the pH value of fermented samples decreased more (to pH 3.33-3.41) than that of control (pH 4.37). L. brevis KU15151 showed higher adhesion activity to HT-29 cells and antioxidant effects than P. pentosaceus SC28 in three antioxidant assays.

Utilisation of Quinoa for development of fermented beverages

Lactic acid fermentation of pseudocereals represents a useful tool for the preparation of value-added beverages with beneficial properties to consumers. The aim of this work was the development of a novel quinoa-based beverage fermented with commercially available probiotic culture including Bifidobacterium sp., Lactobacillus acidophilus, and Streptococcus thermophilus. The results concluded that fermentation of quinoa beverages significantly increased proteins and total phenolic content and antioxidation activity in the final products (by 36.84%, 26.67%, and 14.74%, respectively). In general, the overall acceptability of unfermented quinoa beverages was low (less than 46%), but the fermentation process slightly increased their acceptability (by 9.43%). A significant improvement of acceptability was observed, when the raspberry syrup was supplemented into the fermented beverages (by 90.98% compared to the no supplemented samples). Viability of fermenting microorganisms, pH, total acidity, and organic acid content were determined during the storage of beverages for 21 days at 5 °C. It was found that prepared quinoa beverages had a good probiotic potential (>6 CFU.mL-1 of lactic acid bacteria cocci). Furthermore, this study also showed that the quinoa represents a suitable raw material for formulation novel gluten and dairy-free fermented beverages with increased content of nutritionally important compounds.

Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India

Filamentous fungi are important organisms in traditionally prepared amylase and alcohol-producing dry starters in India. We collected 40 diverse types of amylase and alcohol-producing starters from eight states in North East India viz. marcha, thiat, humao, hamei, chowan, phut, dawdim, and khekhrii. The average fungal population was 4.9 × 10⁵ cfu/g with an average of pH 5.3 and 10.7%, respectively. In the present study, 131 fungal isolates were isolated and characterized based on macroscopic and microscopic characteristics and were grouped into 44 representative fungal strains. Based on results of morphological characteristics and ITS gene sequencing, 44 fungal strains were grouped into three phyla represented by Ascomycota (48%), Mucoromycota (38%), and Basidiomycota (14%). Taxonomical keys to species level was illustrated on the basis of morphological characteristics and ITS gene sequencing, aligned to the fungal database of NCBI GenBank, which showed seven genera with 16 species represented by Mucor circinelloides (20%), Aspergillus sydowii (11%), Penicillium chrysogenum (11%), Bjerkandera adusta (11%), Penicillium citrinum (7%), Rhizopus oryzae (7%), Aspergillus niger (5%), Aspergillus flavus (5%), Mucor indicus (5%) Rhizopus microsporus (5%), Rhizopus delemar (2%), Aspergillus versicolor (2%), Penicillium oxalicum (2%), Penicillium polonicum (2%), Trametes hirsuta (2%), and Cladosporium parahalotolerans (2%). The highest Shannon diversity index H was recorded in marcha of Sikkim (H: 1.74) and the lowest in hamei of Manipur (H: 0.69). Fungal species present in these amylolytic starters are morphologically, ecologically and phylogenetically diverse and showed high diversity within the community.

Assessment of microbial quality and health risks associated with traditional rice wine starter Xaj-pitha of Assam, India: a step towards defined and controlled fermentation

This study reports the microbial quality of ethnic starter culture Xaj-pitha used for rice wine fermentation in Assam. Here, we collected 60 Xaj-pitha samples belonging to Ahom community of the state and enumerated the microorganisms using spread plate technique. Illumina-based whole genome shotgun sequencing detected the presence of microbial contaminants like Acidovorax, Herbaspirillum, Methylobacterium, Pantoea, Pseudomonas, Stenotrophomonas, Staphylococcus, Micrococcus, Acinetobacter, etc. Presence of major health hazards associated with spontaneous rice wine fermentation necessitated method optimization through the development of a defined mixed starter culture. For this, functionally important α-amylase producers viz., Penicillium sp. ABTSJ23, Rhizopus oryzae ABTSJ63, Mucor guilliermondii ABTSJ72 and Amylomyces rouxii ABTSJ82 and eight yeasts viz., Saccharomyces cerevisiae ABTY1J, ABTY1S, ADJ5 & ADJ1, Wickerhamomyces anomalus ADJ2, Saccharomycopsis malanga ADJ3, Saccharomycopsis fibuligera ADJ4 and Saccharomycopsis malanga ADJ6 were retrieved using appropriate media. All the mould cultures tested negative for aflotoxins production. Among the yeasts, Saccharomyces cerevisiae ABTY1S and ADJ1 decarboxylated lysine HCl and tyramine HCl, respectively, indicating their biogenic amine production ability. For defined mixed starter culture, Amylomyces rouxii ABT82 with α-amylase (5.92 U/ml) and glucoamylase (7.50 U/ml) activities was selected as fungal partner; while Saccharomycopsis fibuligera ADJ4 and Saccharomyces cerevisiae ABT-Y1J with high ethanol production (up to 10.11% and 9.88% v/v, respectively) were selected as yeast partners. The mixed culture was able to produce high amount of glucose, ethanol and liquid (glucose 10.91% w/v; ethanol 7.5% w/v; liquid 51.0% w/v). Therefore, this study demonstrated the efficiency of mixed starter cultures for safe and controlled rice wine production.

Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter

The aim of this study was to determine the optimal temperature ranges of milk fermentation by the microbial association Tibetan Kefir Grains and to set changes during the storage of the fermented milk product. The optimum technological parameters of milk fermentation by Tibetan Kefir Grains compliance are set. Compliance of these parameters ensures the desired metabolic processes and obtaining a dairy product with good organoleptic properties: fermentation temperature is 28±1 °С for 24 hours, acidity of the product is from 80 to 120 % lactic acid, the amount of lactic acid bacteria – (2.9±0.22) × 108 CFU/cm3, fungi – (3.7±0.27) × 104 CFU/cm3. It was found that during the storage of the fermented milk drink produced on the leaven Tibetan Kefir Grains at the temperature of 4 ± 1 °С for 10 days titratable acidity of the product increased by 1.2 times to 108.4 ± 8.3 °Т, the population of lactic acid bacteria (Lactobacillus fermentum and some other) and yeast (Saccharomyces spp and some other) remained at the initial level. This indicates that the finished fermented milk product can be stored without losing functional probiotic properties for at least 10 days and meets the requirements of the standard (ISO 4471). At the same time, at a temperature of +8 ± 1°С the expiration date of the fermented milk drink is decreases to 7 days.

Exploring the microbiota and metabolites of traditional rice beer varieties of Assam and their functionalities

Rice beer is traditionally prepared and consumed by various ethnic populations in the Southeast Asian countries. To understand the probable effects of rice beer on human health, present research was aimed to study biochemical parameters, microbial diversity and metabolites of major rice beer varieties of Assam, namely Apong (Poro and Nogin), Xaaj and Joubishi. Alcoholic content of rice beer varieties varied from 9.41 to 19.33% (v/v). Free radical scavenging activity against DPPH· and ABTS⁺ were 1.94-4.14 and 1.69-3.91 mg of ascorbic acid/ml of rice beer, respectively. In relation to antioxidant activities, phenolic content varied from 2.07 to 5.40 mg gallic acid/ml of rice beer. Next-generation sequencing of 16S rDNA showed that 18 genera of bacteria were present irrespective of rice beer varieties in which lactic acid bacteria were the dominant group (90% abundance). Functional predictions based on the bacterial profiles indicated pathways, such as metabolisms of carbohydrate, amino acid, vitamins and cofactors, and xenobiotic biodegradation, to be active in the rice beer varieties. Out of 18 core bacterial genera, 7 had correlations with the predicted functions. Gas chromatography and mass spectroscopy-based metabolite analysis revealed that the metabolite profiles of the rice beer varieties consisted of 18 saccharides, 18 organic acids, 11 sugar alcohols, 8 amino acids, 1 vitamin and nutraceutical compounds thiocoumarine, carotene, oxazolidine-2-one and acetyl tyrosine. Due to the presence of potent prebiotics, probiotics and nutraceuticals, rice beer may have health benefits which need to be studied further.

Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria

The production of rice-based beverages fermented by lactic acid bacteria (LAB) can increase the consumption of rice in the form of a dairy replacement. This study investigated volatile and nonvolatile components in rice fermented by 12 different LABs. Volatile compounds of fermented rice samples were analyzed using gas chromatography-mass spectrometry (GC-MS) combined with solid-phase microextraction (SPME), while nonvolatile compounds were determined using gas chromatography-time-of-flight/mass spectrometry (GC-TOF/MS) after derivatization. The 47 identified volatile compounds included acids, aldehydes, esters, furan derivatives, ketones, alcohols, benzene and benzene derivatives, hydrocarbons, and terpenes, while the 37 identified nonvolatile components included amino acids, organic acids, and carbohydrates. The profiles of volatile and nonvolatile components generally differed significantly between obligatorily homofermentative/facultatively heterofermentative LAB and obligatorily heterofermentative LAB. The rice sample fermented by Lactobacillus sakei (RTCL16) was clearly differentiated from the other samples on principal component analysis (PCA) plots. The results of PCA revealed that the rice samples fermented by LABs could be distinguished according to microbial strains.

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

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.

Process specific differential metabolomes for industrial gochujang types (pepper paste) manufactured using white rice, brown rice, and wheat

The metabolic perplexes for gochujang (GCJ) fermentative bioprocess, a traditional Korean pepper paste, has largely remain equivocal for preparative conditions and raw material (RM) additives exacerbating its commercial standardization. Herein, we outlined a differential non-targeted metabolite profiling for three GCJ (white rice-WR; brown rice-BR; wheat-WT) under varying processing steps (P1 - fermentation; P2 - meju addition; P3 - ripening; and P4 - red pepper addition). We correlated the process specific metabolomes with corresponding physicochemical factors, enzymatic phenotypes, and bioactivities for GCJ-types. The P1 was characterized by a uniform increase in the levels of RM-derived lysoPCs. In contrast, P2 was observed with proportionally higher levels of meju-released isoflavones and soyasaponins in WR-GCJ, followed by BR and WT-GCJ. The P3 involved a cumulative increase in primary metabolites in all GCJ samples except lower organic acid contents in WT-GCJ. The pepper derived flavonoids and alkaloids were selectively increased while P4 in all GCJ-types.

Increasing Protease Activities and Antioxidant Properties of Koji for Soy Sauce Brewing by Adding a Medicinal Herb Rhodiola rosea

Koji preparation is the key step in soy sauce brewing. In this study, 21 medicinal herbs were tested for their abilities in enhancing the protease activities of soy sauce koji. Among these herbs Rhodiola rosea was found to be the most efficient in increasing protease activities. Kinetic analyses revealed that R. rosea addition not only promoted microbe growth and increase the activities of neutral and acid proteases (by 29.8% and 13.4%, respectively) but also elevated α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity and total phenolics and flavonoids (by 9.5%, 47.1% and 14.1%, respectively); the formations of proteases and antioxidant properties depend largely on microbe growth; and the promotion effects of R. rosea addition were mainly displayed in later stage of fermentation. Using the R. rosea koji for soy sauce production resulted in 8.9%, 19.1%, 6.6%, 23% and 102% higher of total and amino-type nitrogen contents, protein utilization, total phenolics and flavonoids, respectively.

Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage

A dominant lactic acid bacteria, Lactobacillus fermentum KKL1 was isolated from an Indian rice based fermented beverage and its fermentative behavior on rice was evaluated. The isolate grown well in rice and decreased the pH, with an increase of total titratable acidity on account of high yield in lactic acid and acetic acid. The production of α-amylase and glucoamylase by the strain reached plateau on 1st and 2nd day of fermentation respectively. The accumulation of malto-oligosaccharides of different degrees of polymerization was also found highest on 4th day. Besides, phytase activity along with accumulation of free minerals also unremittingly increased throughout the fermentation. The fermented materials showed free radical scavenging activity against DPPH radicals. In-vitro characteristics revealed the suitability of the isolate as probiotic organism. The above profiling revealed that probiotic L. fermentum KKL1 have the significant impact in preparation of rice beer and improves its functional characteristics.