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 char...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2018-03-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | http://journal.frontiersin.org/article/10.3389/fmicb.2018.00473/full |
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| author | Sib Sankar Giri Shib Sankar Sen Subrata Saha Venkatachalam Sukumaran Se Chang Park |
| author_facet | Sib Sankar Giri Shib Sankar Sen Subrata Saha Venkatachalam Sukumaran Se Chang Park |
| author_sort | Sib Sankar Giri |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-15T00:39:32Z |
| format | Article |
| id | doaj.art-2a68d50cc40c46beb58b9fc23770b054 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-15T00:39:32Z |
| publishDate | 2018-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-2a68d50cc40c46beb58b9fc23770b0542022-12-21T22:41:41ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2018-03-01910.3389/fmicb.2018.00473323783Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented BeverageSib Sankar Giri0Shib Sankar Sen1Subrata Saha2Venkatachalam Sukumaran3Se Chang Park4Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, South KoreaMolecular Parasitology Laboratory, School of Life Sciences, Jawaharlal Nehru University, New Delhi, IndiaDepartment of Mathematics, Institute of Engineering and Management, Kolkata, IndiaDepartment of Zoology, Kundavai Nachiyar Government Arts College for Women (Autonomous), Thanjavur, IndiaLaboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, South KoreaThis 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.http://journal.frontiersin.org/article/10.3389/fmicb.2018.00473/fullfermented rice-beverageLactobacillus plantarum L7probioticsmineralssugarsvolatile compounds |
| spellingShingle | Sib Sankar Giri Shib Sankar Sen Subrata Saha Venkatachalam Sukumaran Se Chang Park Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage Frontiers in Microbiology fermented rice-beverage Lactobacillus plantarum L7 probiotics minerals sugars volatile compounds |
| title | Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage |
| title_full | Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage |
| title_fullStr | Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage |
| title_full_unstemmed | Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage |
| title_short | Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage |
| title_sort | use of a potential probiotic lactobacillus plantarum l7 for the preparation of a rice based fermented beverage |
| topic | fermented rice-beverage Lactobacillus plantarum L7 probiotics minerals sugars volatile compounds |
| url | http://journal.frontiersin.org/article/10.3389/fmicb.2018.00473/full |
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