Giri Sib Sankar, Sen Shib Sankar, Saha Subrata, Sukumaran Venkatachalam, Park Se Chang
Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, South Korea.
Molecular Parasitology Laboratory, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India.
Front Microbiol. 2018 Mar 14;9:473. doi: 10.3389/fmicb.2018.00473. eCollection 2018.
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, strain L7 exhibited satisfactory 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. 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) and liquefying (89.47 μg/min g) 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, L7, has a significant role in the fermentation of this beverage and enhances its functional properties.
本研究旨在从传统的米基发酵饮料“bhaati jaanr”中分离潜在的益生菌乳酸菌，并评估它们在饮料制备过程中的作用。在各种分离菌株中，L7菌株表现出令人满意的益生菌特性，如耐酸性、耐胆汁性、细胞表面疏水性、自聚集性、抗生素敏感性和抗菌活性。因此，在为期6天的大米发酵研究中，确定了L7作为大米发酵起始培养物的性能。L7降低了pH值，与总可滴定酸度的增加和发酵第4天有机酸产量的增加相关。琥珀酸（0.37毫克/克）、乳酸（4.95毫克/克）和乙酸（0.36毫克/克）的最高浓度分别在发酵的第3天、第4天和第5天记录到。糖化（148.13微克/分钟·克）和液化（89.47微克/分钟·克）活性分别在第3天和第2天最高，此后下降。植酸酶活性和游离矿物质（钠、钙、镁、锰和亚铁）的分解在第3 - 4天增加。各种积累的麦芽寡糖（葡萄糖、果糖、麦芽三糖和麦芽四糖）的浓度在第4天和第5天最高。此外，气相色谱 - 质谱分析表明存在各种挥发性化合物。发酵材料还表现出1,1 - 二苯基 - 2 - 苦基肼和2,2'- 联氮 - 双（3 - 乙基苯并噻唑啉 - 6 - 磺酸）自由基清除活性。因此，益生菌L7在这种饮料的发酵中具有重要作用，并增强了其功能特性。
