| Literature DB >> 25693452 |
Kuntal Ghosh1, Mousumi Ray1, Atanu Adak1, Suman K Halder1, Arpan Das1, Arijit Jana1, Saswati Parua Mondal2, Csaba Vágvölgyi3, Pradeep K Das Mohapatra1, Bikas R Pati1, Keshab C Mondal4.
Abstract
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.Entities:
Keywords: Fermented beverage; Lactic acid bacteria; Malto-oligosaccharides; Phytase; Probiotic
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Year: 2015 PMID： 25693452 DOI： 10.1016/j.biortech.2015.01.130
Source DB: PubMed Journal: Bioresour Technol ISSN： 0960-8524 Impact factor: 9.642