Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage
•Dominant microbes in haria are yeast, mould, LAB and Bifidobacterium sp.•Haria contain malto-oligosaccharides and pyranose sugar derivatives.•Haria showed strong antioxidant activity. Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vas...
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| Veröffentlicht in: | Food chemistry 2015-02, Vol.168, p.196-202 |
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| creator | Ghosh, Kuntal Ray, Mousumi Adak, Atanu Dey, Prabuddha Halder, Suman K. Das, Arpan Jana, Arijit Parua (Mondal), Saswati Das Mohapatra, Pradeep K. Pati, Bikas R. Mondal, Keshab C. |
| description | •Dominant microbes in haria are yeast, mould, LAB and Bifidobacterium sp.•Haria contain malto-oligosaccharides and pyranose sugar derivatives.•Haria showed strong antioxidant activity.
Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vast number of Indian tribal people. In this study, the composition of microbial consortia and the occurrence of some important nutraceuticals during haria preparation were investigated. The quantities of moulds and yeasts were highest at 2nd day, and then declined, but, on the contrary, the quantity of Lactic Acid Bacteria and Bifidobacterium sp. increased concurrently during the course of fermentation. Accumulation of starch hydrolytic enzymes along with different types of malto-oligosaccharides like maltotetrose (26.18μg/gm), maltotriose (28.16μg/gm), and maltose (26.94μg/gm) were also noted. Furthermore, GC–MS analysis indicated the occurrence of pyranose derivatives in the fermented products. The fermented materials showed higher free radicals scavenging activity (82.54%, 4th day) against DPPH radicals. These studies clearly demonstrated that the microbial interaction during fermentation of rice makes it more nutritious, and most likely more beneficial for health. |
| doi_str_mv | 10.1016/j.foodchem.2014.07.042 |
| format | Article |
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Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vast number of Indian tribal people. In this study, the composition of microbial consortia and the occurrence of some important nutraceuticals during haria preparation were investigated. The quantities of moulds and yeasts were highest at 2nd day, and then declined, but, on the contrary, the quantity of Lactic Acid Bacteria and Bifidobacterium sp. increased concurrently during the course of fermentation. Accumulation of starch hydrolytic enzymes along with different types of malto-oligosaccharides like maltotetrose (26.18μg/gm), maltotriose (28.16μg/gm), and maltose (26.94μg/gm) were also noted. Furthermore, GC–MS analysis indicated the occurrence of pyranose derivatives in the fermented products. The fermented materials showed higher free radicals scavenging activity (82.54%, 4th day) against DPPH radicals. These studies clearly demonstrated that the microbial interaction during fermentation of rice makes it more nutritious, and most likely more beneficial for health.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2014.07.042</identifier><identifier>PMID: 25172700</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Antioxidant activity ; Antioxidants - analysis ; Antioxidants - metabolism ; Bacteria - genetics ; Bacteria - isolation & purification ; Bacteria - metabolism ; Beverages - analysis ; Beverages - microbiology ; Biological and medical sciences ; Fermentation ; Fermented beverage ; Food toxicology ; Fungi - genetics ; Fungi - isolation & purification ; Fungi - metabolism ; Humans ; Lactic Acid Bacteria ; Malto-oligosaccharides ; Medical sciences ; Oryza - chemistry ; Oryza - microbiology ; Toxicology ; Yeast</subject><ispartof>Food chemistry, 2015-02, Vol.168, p.196-202</ispartof><rights>2014 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2014 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c398t-826a7e365adffa2fea7eaabd8cf9b10c37dfa0b2f0bcd24f4ac5d287770dc0c83</citedby><cites>FETCH-LOGICAL-c398t-826a7e365adffa2fea7eaabd8cf9b10c37dfa0b2f0bcd24f4ac5d287770dc0c83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2014.07.042$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=28800418$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25172700$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ghosh, Kuntal</creatorcontrib><creatorcontrib>Ray, Mousumi</creatorcontrib><creatorcontrib>Adak, Atanu</creatorcontrib><creatorcontrib>Dey, Prabuddha</creatorcontrib><creatorcontrib>Halder, Suman K.</creatorcontrib><creatorcontrib>Das, Arpan</creatorcontrib><creatorcontrib>Jana, Arijit</creatorcontrib><creatorcontrib>Parua (Mondal), Saswati</creatorcontrib><creatorcontrib>Das Mohapatra, Pradeep K.</creatorcontrib><creatorcontrib>Pati, Bikas R.</creatorcontrib><creatorcontrib>Mondal, Keshab C.</creatorcontrib><title>Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Dominant microbes in haria are yeast, mould, LAB and Bifidobacterium sp.•Haria contain malto-oligosaccharides and pyranose sugar derivatives.•Haria showed strong antioxidant activity.
Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vast number of Indian tribal people. In this study, the composition of microbial consortia and the occurrence of some important nutraceuticals during haria preparation were investigated. The quantities of moulds and yeasts were highest at 2nd day, and then declined, but, on the contrary, the quantity of Lactic Acid Bacteria and Bifidobacterium sp. increased concurrently during the course of fermentation. Accumulation of starch hydrolytic enzymes along with different types of malto-oligosaccharides like maltotetrose (26.18μg/gm), maltotriose (28.16μg/gm), and maltose (26.94μg/gm) were also noted. Furthermore, GC–MS analysis indicated the occurrence of pyranose derivatives in the fermented products. The fermented materials showed higher free radicals scavenging activity (82.54%, 4th day) against DPPH radicals. These studies clearly demonstrated that the microbial interaction during fermentation of rice makes it more nutritious, and most likely more beneficial for health.</description><subject>Antioxidant activity</subject><subject>Antioxidants - analysis</subject><subject>Antioxidants - metabolism</subject><subject>Bacteria - genetics</subject><subject>Bacteria - isolation & purification</subject><subject>Bacteria - metabolism</subject><subject>Beverages - analysis</subject><subject>Beverages - microbiology</subject><subject>Biological and medical sciences</subject><subject>Fermentation</subject><subject>Fermented beverage</subject><subject>Food toxicology</subject><subject>Fungi - genetics</subject><subject>Fungi - isolation & purification</subject><subject>Fungi - metabolism</subject><subject>Humans</subject><subject>Lactic Acid Bacteria</subject><subject>Malto-oligosaccharides</subject><subject>Medical sciences</subject><subject>Oryza - chemistry</subject><subject>Oryza - microbiology</subject><subject>Toxicology</subject><subject>Yeast</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1vEzEQhi1ERdPCX6j2gsSB3Y69H3ZuoApopVZc4Io1Ox63jvYj2JuK_vs6SgpHDtbY8jPj148QFxIqCbK73FR-nh098FgpkE0FuoJGvRIraXRdatDqtVhBDaY0sulOxVlKGwDIrHkjTlUrtdIAK_HrLlCc-4DDxyIh0QPG4J_CdF_g5PJawvwnuFyLbZy3HJfAqZh9viluJhdyiYG46DGxKzzHkacl73p-5Ij3_FaceBwSvzvWc_Hz65cfV9fl7fdvN1efb0uq12YpjepQc9216LxH5TmfEHtnyK97CVRr5xF65aEnpxrfILVOGa01OAIy9bn4cJibU_7ecVrsGBLxMODE8y5Z2bbrTmowKqPdAc3_Timyt9sYRoxPVoLdu7Ub--LW7t1a0Da7zY0Xxzd2_cjub9uLzAy8PwKYCAcfcaKQ_nHGADRyH_bTgeNs5DFwtIkCT8QuRKbFujn8L8sz8VqdRQ</recordid><startdate>20150201</startdate><enddate>20150201</enddate><creator>Ghosh, Kuntal</creator><creator>Ray, Mousumi</creator><creator>Adak, Atanu</creator><creator>Dey, Prabuddha</creator><creator>Halder, Suman K.</creator><creator>Das, Arpan</creator><creator>Jana, Arijit</creator><creator>Parua (Mondal), Saswati</creator><creator>Das Mohapatra, Pradeep K.</creator><creator>Pati, Bikas R.</creator><creator>Mondal, Keshab C.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20150201</creationdate><title>Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage</title><author>Ghosh, Kuntal ; Ray, Mousumi ; Adak, Atanu ; Dey, Prabuddha ; Halder, Suman K. ; Das, Arpan ; Jana, Arijit ; Parua (Mondal), Saswati ; Das Mohapatra, Pradeep K. ; Pati, Bikas R. ; Mondal, Keshab C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c398t-826a7e365adffa2fea7eaabd8cf9b10c37dfa0b2f0bcd24f4ac5d287770dc0c83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Antioxidant activity</topic><topic>Antioxidants - analysis</topic><topic>Antioxidants - metabolism</topic><topic>Bacteria - genetics</topic><topic>Bacteria - isolation & purification</topic><topic>Bacteria - metabolism</topic><topic>Beverages - analysis</topic><topic>Beverages - microbiology</topic><topic>Biological and medical sciences</topic><topic>Fermentation</topic><topic>Fermented beverage</topic><topic>Food toxicology</topic><topic>Fungi - genetics</topic><topic>Fungi - isolation & purification</topic><topic>Fungi - metabolism</topic><topic>Humans</topic><topic>Lactic Acid Bacteria</topic><topic>Malto-oligosaccharides</topic><topic>Medical sciences</topic><topic>Oryza - chemistry</topic><topic>Oryza - microbiology</topic><topic>Toxicology</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ghosh, Kuntal</creatorcontrib><creatorcontrib>Ray, Mousumi</creatorcontrib><creatorcontrib>Adak, Atanu</creatorcontrib><creatorcontrib>Dey, Prabuddha</creatorcontrib><creatorcontrib>Halder, Suman K.</creatorcontrib><creatorcontrib>Das, Arpan</creatorcontrib><creatorcontrib>Jana, Arijit</creatorcontrib><creatorcontrib>Parua (Mondal), Saswati</creatorcontrib><creatorcontrib>Das Mohapatra, Pradeep K.</creatorcontrib><creatorcontrib>Pati, Bikas R.</creatorcontrib><creatorcontrib>Mondal, Keshab C.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ghosh, Kuntal</au><au>Ray, Mousumi</au><au>Adak, Atanu</au><au>Dey, Prabuddha</au><au>Halder, Suman K.</au><au>Das, Arpan</au><au>Jana, Arijit</au><au>Parua (Mondal), Saswati</au><au>Das Mohapatra, Pradeep K.</au><au>Pati, Bikas R.</au><au>Mondal, Keshab C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2015-02-01</date><risdate>2015</risdate><volume>168</volume><spage>196</spage><epage>202</epage><pages>196-202</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>•Dominant microbes in haria are yeast, mould, LAB and Bifidobacterium sp.•Haria contain malto-oligosaccharides and pyranose sugar derivatives.•Haria showed strong antioxidant activity.
Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vast number of Indian tribal people. In this study, the composition of microbial consortia and the occurrence of some important nutraceuticals during haria preparation were investigated. The quantities of moulds and yeasts were highest at 2nd day, and then declined, but, on the contrary, the quantity of Lactic Acid Bacteria and Bifidobacterium sp. increased concurrently during the course of fermentation. Accumulation of starch hydrolytic enzymes along with different types of malto-oligosaccharides like maltotetrose (26.18μg/gm), maltotriose (28.16μg/gm), and maltose (26.94μg/gm) were also noted. Furthermore, GC–MS analysis indicated the occurrence of pyranose derivatives in the fermented products. The fermented materials showed higher free radicals scavenging activity (82.54%, 4th day) against DPPH radicals. These studies clearly demonstrated that the microbial interaction during fermentation of rice makes it more nutritious, and most likely more beneficial for health.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>25172700</pmid><doi>10.1016/j.foodchem.2014.07.042</doi><tpages>7</tpages></addata></record> |
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| subjects | Antioxidant activity Antioxidants - analysis Antioxidants - metabolism Bacteria - genetics Bacteria - isolation & purification Bacteria - metabolism Beverages - analysis Beverages - microbiology Biological and medical sciences Fermentation Fermented beverage Food toxicology Fungi - genetics Fungi - isolation & purification Fungi - metabolism Humans Lactic Acid Bacteria Malto-oligosaccharides Medical sciences Oryza - chemistry Oryza - microbiology Toxicology Yeast |
| title | Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage |
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