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

ABSTRACT: 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 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. L. plantarum 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 a

SUBMITTER: Giri SS 

PROVIDER: S-EPMC5861207 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature