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

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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Bibliographic Details
Main Authors: Sib Sankar Giri, Shib Sankar Sen, Subrata Saha, Venkatachalam Sukumaran, Se Chang Park
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-03-01
Series:Frontiers in Microbiology
Subjects:
fermented rice-beverage
Lactobacillus plantarum L7
probiotics
minerals
sugars
volatile compounds
Online Access:http://journal.frontiersin.org/article/10.3389/fmicb.2018.00473/full

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