title: Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage.
abstract: 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.
authors.affiliation: Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, India.
authors.forename: Kuntal
authors.initials: K
authors.lastname: Ghosh
authors.affiliation: Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, India.
authors.forename: Mousumi
authors.initials: M
authors.lastname: Ray
authors.affiliation: Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, India.
authors.forename: Atanu
authors.initials: A
authors.lastname: Adak
authors.affiliation: Adv. Lab. for Plant Genetic Engineering, Advanced Technology Development Centre, Indian Institute of Technology, Kharagpur, India.
authors.forename: Prabuddha
authors.initials: P
authors.lastname: Dey
authors.affiliation: Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, India.
authors.forename: Suman K
authors.initials: SK
authors.lastname: Halder
authors.affiliation: Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, India.
authors.forename: Arpan
authors.initials: A
authors.lastname: Das
authors.affiliation: Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, India.
authors.forename: Arijit
authors.initials: A
authors.lastname: Jana
authors.affiliation: Department of Physiology, Bajkul Milani Mahavidyalaya, Purba Medinipur, West Bengal, India.
authors.forename: Saswati
authors.initials: S
authors.lastname: Parua Mondal
authors.affiliation: Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, India.
authors.forename: Pradeep K
authors.initials: PK
authors.lastname: Das Mohapatra
authors.affiliation: Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, India.
authors.forename: Bikas R
authors.initials: BR
authors.lastname: Pati
authors.affiliation: Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, India. Electronic address: mondalkc@gmail.com.
authors.forename: Keshab C
authors.initials: KC
authors.lastname: Mondal
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism; D001419:Bacteria / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*; D001628:Beverages / Q000032:analysis* / Q000382:microbiology; D005285:Fermentation; D005658:Fungi / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*; D006801:Humans; D012275:Oryza / Q000737:chemistry* / Q000382:microbiology*
chemical_list: D000975:Antioxidants
keywords: Antioxidant activity; Fermented beverage; Lactic Acid Bacteria; Malto-oligosaccharides; Yeast