Physicochemical Characteristics and Lactic Acid Bacterial Diversity of an Ethnic Rice Fermented Mild Alcoholic Beverage, Haria

Kuntal Ghosh,Keshab C Mondal,Atanu Adak,Suman K Halder

doi:10.3389/fsufs.2021.680738

Abstract

Haria, a rice fermented alcoholic beverage, is prepared and consumed by the vast number of Indian tribal people as a staple drink. Lactic acid bacteria are the dominant microbial community in this beverage. Participating lactic acid bacterial diversity in this beverage were determined by using PCR denaturing gradient gel electrophoresis (PCR-DGGE) asLactobacillus plantarum, Lactobacillus brevis, Lysinibacillussp.,Lysinibacillus fusiformis, and a group of unculturedBacillussp. The beverage was enriched with a significant amount of lactic acid (17.63 mg/g), acetic acid (0.18 mg/g), folic acid, thiamine, pyridoxine, ascorbic acid, linolenic acid, linoleic acid, palmitic acid, and oleic acid. The phytase activity in this beverage was shown highest (18.93 U/g) at the fourth day of fermentation. The beverage was also augmented with essential minerals like calcium, ferrous, magnesium, and sodium, whereas the quantity of chromium, lead, cobalt, and nickel were gradually decreased during the course of fermentation. Gas chromatography–mass spectrometry (GC-MS) analysis clearly revealed that three types of esters were produced during fermentation. This study clearly demonstrated that a group of lactic acid bacteria along with other microorganism provide a wide array of bioactive substances make this beverage more nutritious.

Highlights

Fermentation is one of the oldest technical skill of human for food preservation and processing
The supernatant was again centrifuged at 5,000 rpm, and the pellet was washed with 2 ml of buffer [100 mM Tris– HCl, 100 mM sodium ethylenediaminetetraacetic acid (EDTA), 100 mM sodium phosphate, 1.5 M NaCl]
50 μl of sodium dodecyl sulfate (SDS) (10%) was added, and the mixture was incubated at 65◦C for 1 h with gentle shaking in every 20-min interval following centrifugation at 8,000 rpm

Summary

Introduction

Fermentation is one of the oldest technical skill of human for food preservation and processing. Microbial (either naturally or starter based) interaction during the course of fermentation transformed the cereal-based food stuffs biochemically and organoleptically into enriched one with adequate micronutrients (vitamins, minerals, amino acids, etc.), health beneficial edible microbes (i.e., probiotics), fermentable sugars (i.e., prebiotic), Nutraceuticals in Haria dietary fibers, phytochemicals, digestive enzymes, and exerted many health promoting attributes. Considering these beneficial effects, the grain-based probiotic functional foods are becoming more popular than conventional dairy-based products in Japan and Europe (Nout, 2009)

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Conclusion