Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, India.
Department of Physiology, Bajkul Milani Mahavidyalaya, Purba Medinipur, West Bengal, India.
Bioresour Technol. 2015;188:161-8. doi: 10.1016/j.biortech.2015.01.130. Epub 2015 Feb 7.
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.
从印度米基尔发酵饮料中分离到一株优势乳酸杆菌，发酵米，评价其发酵米的行为。该分离株在米中生长良好，降低 pH 值，总可滴定酸度增加，因为乳酸和乙酸产量高。该菌株的α-淀粉酶和糖化酶的产量分别在发酵第 1 天和第 2 天达到平台期。还发现不同聚合度的麦芽低聚糖的积累在第 4 天达到最高。此外，植酸酶活性和游离矿物质的积累在整个发酵过程中也不断增加。发酵材料对 DPPH 自由基具有清除自由基的活性。体外特性表明该分离株适合作为益生菌。上述分析表明，益生菌 L. fermentum KKL1 对米啤酒的制备有显著影响，并改善了其功能特性。
