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
Hauptverfasser:	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.
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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