Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage

Food Chemistry

Volumn 168, Issue , 2015, Pages 196-202

  Ghosh, Kuntal ^a   Ray, Mousumi ^a   Adak, Atanu ^a   Dey, Prabuddha ^b   Halder, Suman K ^a   Das, Arpan ^a   Jana, Arijit ^a   Parua, Saswati ^c   Das Mohapatra, Pradeep K ^a   Pati, Bikas R ^a   Mondal, Keshab C ^a  

^a VIDYASAGAR UNIVERSITY   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

^c Department of Physiology Bajkul Milani Mahavidyalaya ^*  (India)

Author keywords

Antioxidant activity; Fermented beverage; Lactic Acid Bacteria; Malto oligosaccharides; Yeast

Indexed keywords

BACTERIA; FERMENTATION; FREE RADICALS; LACTIC ACID; OLIGOSACCHARIDES; YEAST; ANTIOXIDANTS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; FERMENTED BEVERAGES; FREE RADICALS SCAVENGING; LACTIC ACID BACTERIA; MALTOOLIGOSACCHARIDES; MICROBIAL CONSORTIA; MICROBIAL INTERACTIONS;

BEVERAGES;

1,2,3,6 TETRA O ACETYL 4 O FORMYL DEXTRO GLUCOPYRANOSE; 2,3,4,5 TETRA O ACETYL 1 DEOXY BETA DEXTRO GLUCOPYRANOSE; BETA DEXTRO GLACTOPYRANOSE PENTAACETATE; BETA DEXTRO MANOPYRANOSE PENTAACETATE; CARBOHYDRATE DERIVATIVE; FRUCTOSE; GLUCOSE; HYDROLASE; MALTOSE; MALTOTETROSE; MALTOTRIOSE; MONOSACCHARIDE; NUTRACEUTICAL; OLIGOSACCHARIDE; STARCH; UNCLASSIFIED DRUG; ANTIOXIDANT; 1,1 DIPHENYL 2 PICRYLHYDRAZYL; PYRANOSE DERIVATIVE;

AEROBE; AEROBIC BACTERIUM; ANAEROBE; ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; BIFIDOBACTERIUM; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; ENZYME ACTIVITY; FERMENTATION; FERMENTED PRODUCT; FREE RADICAL SCAVENGING ASSAY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDIAN; LACTIC ACID BACTERIUM; MASS FRAGMENTOGRAPHY; MICROBIAL CONSORTIUM; MICROBIAL POPULATION DYNAMICS; MOULD; NONHUMAN; ORGANISMAL INTERACTION; PAPER CHROMATOGRAPHY; RICE; SACCHARIFICATION; SCANNING ELECTRON MICROSCOPY; YEAST; ANALYSIS; BACTERIUM; CHEMISTRY; FUNGUS; GENETICS; HUMAN; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; ORYZA; INDIAN RICE;

ANTIOXIDANTS; BACTERIA; BEVERAGES; FERMENTATION; FUNGI; HUMANS; ORYZA;

BIFIDOBACTERIUM SP.; ORYZA SATIVA (INDICA CULTIVAR-GROUP);

EID: 84905020732     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.042     Document Type: Article

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