Comparative Effects of Three Varieties of Rice Staple Water as A Probiotic and Anti-Microbial Agent

Abstract

In the present study a preliminary attempt has been made to analyse the presence of probiotic activity in rice staple water and also to prove the importance of rice staple water as an effective probiotic by comparing three varieties of rice staple water namely brown rice, raw rice and parboiled rice as a sample. Three varieties of rice from which the staple water was taken and the analysis was carried out using culture technique, biochemical analysis and confirmatory tests. From this study, two commonly known lactose fermenting probiotic organisms were obtained namely as lactobacillus and lacto coccus. Further, the samples were subjected to evaluate the inhibitory effect of the probiotics against pathogenic bacteria. Out of the result obtained, sample 1 (Brown rice) was found to be more potent than the other samples having anti-microbial activity.