Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage
Abstract
A dominant lactic acid bacteria, Lactobacillus fermentum KKL1 was isolated from an Indian rice based fermented beverage and its fermentative behavior on rice was evaluated. The isolate grown well in rice and decreased the pH, with an increase of total titratable acidity on account of high yield in lactic acid and acetic acid. The production of α-amylase and glucoamylase by the strain reached plateau on 1st and 2nd day of fermentation respectively. The accumulation of malto-oligosaccharides of different degrees of polymerization was also found highest on 4th day. Besides, phytase activity along with accumulation of free minerals also unremittingly increased throughout the fermentation. The fermented materials showed free radical scavenging activity against DPPH radicals. In-vitro characteristics revealed the suitability of the isolate as probiotic organism. The above profiling revealed that probiotic L. fermentum KKL1 have the significant impact in preparation of rice beer and improves its functional characteristics.
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The increase in total phenolic content may be attributed to microbial biotransformation during fermentation, which can enhance the solubility or bioavailability of polyphenols.
“The increase in TPC may be attributed to microbial biotransformation during fermentation, which can enhance the solubility or bioavailability of polyphenols (Ghosh et al., 2015;Mindani et al., 2016).”
From Antioxidant Activity and Antibacterial Activity of Fermented Coconut Water by L. Plantarum and L. Fermentum (2025) · cites this paper as Ghosh et al., 2015
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Lactic acid bacteria as functional starter cultures for the food fermentation industry
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Charteris, Kelly, Morelli, & Collins (1998) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.1998.00407.x · Cited by 774 · see citing works
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Her, Y., Lee, T.-K., Ahn, J. H., Lim, S. S., Kang, B.-G., Park, J.-S., Kim, B., Sim, H., Lee, J.-C., Kim, H. S., et al. (2020) · Molecules · doi:10.3390/molecules26010124 · Cited by 17 · see citing works
Jiang, S., Hun, T. G., Chong, K. H., & Nor-Khaizura, M. A. R. (2025) · International Journal of Basic and Applied Sciences · doi:10.14419/s2v9er57
- Authors
- Ghosh, K., Ray, M., Adak, A., Halder, S. K., Das, A., Jana, A., Parua (Mondal), S., Vágvölgyi, C., Das Mohapatra, P. K., Pati, B. R., & Mondal, K. C.
- Affiliations
- Vidyasagar University (IN)
- University of Szeged (HU)
- Corresponding author
- Mondal, Keshab C.
- ORCID
- Venue
- Bioresource Technology
- Publisher
- Elsevier BV
- Published
- 2015-07
- Volume
- 188
- Pages
- 161-168
- ISSN
- 0960-8524 (ISSN-L)
- OpenAlex
- W2081421936
- Cited by
- 136
- References
- 2
- Citations by year
- 2026: 12 · 2025: 13 · 2024: 19 · 2023: 14 · 2022: 18 · 2021: 12 · 2020: 17 · 2019: 13 · 2018: 8 · 2017: 5 · 2016: 4 · 2015: 1
- FWCI
- 7.43
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Bioresource Technology (publishedVersion)
- PubMed (publishedVersion)
- SZTE Publicatio Repozitórium (University of Szeged) (acceptedVersion)
- Funders
- University Grants Commission (04.07.2011, 40-124/2011)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Life Sciences › Agricultural and Biological Sciences › Plant Science › GABA and Rice Research
- Keywords
- Lactobacillus fermentum, probiotics, rice beer, fermented rice beverage, lactic acid bacteria, alpha-amylase, glucoamylase, maltooligosaccharides, phytase, free radical scavenging, DPPH radical, lactic acid production, acetic acid production, functional beverages
- MeSH terms
- alpha-Amylases, Amylases, Anti-Bacterial Agents, Antioxidants, Beverages, Biphenyl Compounds, Calcium, Carbohydrates, Glucan 1,4-alpha-Glucosidase, Fermentation, Flavonoids, Food Microbiology, Hydrogen-Ion Concentration, Microbial Sensitivity Tests, Minerals, Phylogeny, 6-Phytase, Picrates, Oryza, Vitamins, Free Radical Scavengers, Bioreactors, Acetic Acid, Lactic Acid, Phenol, Probiotics, Limosilactobacillus fermentum
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