title: Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage.
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.
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: 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, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary.
authors.forename: Csaba
authors.initials: C
authors.lastname: Vágvölgyi
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: D010832:6-Phytase / Q000737:chemistry; D019342:Acetic Acid / Q000737:chemistry; D000681:Amylases / Q000737:chemistry; D000900:Anti-Bacterial Agents / Q000737:chemistry; D000975:Antioxidants / Q000737:chemistry; D001628:Beverages; D019149:Bioreactors; D001713:Biphenyl Compounds / Q000737:chemistry; D002118:Calcium / Q000737:chemistry; D002241:Carbohydrates / Q000032:analysis; D005285:Fermentation; D005419:Flavonoids / Q000737:chemistry; D005516:Food Microbiology; D016166:Free Radical Scavengers; D005087:Glucan 1,4-alpha-Glucosidase / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000737:chemistry; D052197:Limosilactobacillus fermentum / Q000201:enzymology*; D008826:Microbial Sensitivity Tests; D008903:Minerals / Q000032:analysis; D012275:Oryza / Q000737:chemistry*; D019800:Phenol / Q000737:chemistry; D010802:Phylogeny; D010851:Picrates / Q000737:chemistry; D019936:Probiotics / Q000737:chemistry*; D014815:Vitamins / Q000032:analysis; D000516:alpha-Amylases / Q000737:chemistry
chemical_list: D000900:Anti-Bacterial Agents; D000975:Antioxidants; D001713:Biphenyl Compounds; D002241:Carbohydrates; D005419:Flavonoids; D016166:Free Radical Scavengers; D008903:Minerals; D010851:Picrates; D014815:Vitamins; D019800:Phenol; D019344:Lactic Acid; C004931:1,1-diphenyl-2-picrylhydrazyl; D010832:6-Phytase; D000681:Amylases; D000516:alpha-Amylases; D005087:Glucan 1,4-alpha-Glucosidase; D019342:Acetic Acid; D002118:Calcium
keywords: Fermented beverage; Lactic acid bacteria; Malto-oligosaccharides; Phytase; Probiotic