Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile.

Autor: Hor PK; Department of Microbiology, Vidyasagar University, Midnapore, West Bengal 721102 India., Goswami D; Department of Microbiology, Vidyasagar University, Midnapore, West Bengal 721102 India., Ghosh K; Department of Biological Sciences, Midnapore City College, Midnapore, India., Takó M; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary., Halder SK; Department of Microbiology, Vidyasagar University, Midnapore, West Bengal 721102 India., Mondal KC; Department of Microbiology, Vidyasagar University, Midnapore, West Bengal 721102 India.
Jazyk: angličtina
Zdroj: Systems microbiology and biomanufacturing [Syst Microbiol Biomanuf] 2022; Vol. 2 (1), pp. 147-156. Date of Electronic Publication: 2021 Aug 04.
DOI: 10.1007/s43393-021-00046-8
Abstrakt: The popularity of traditional fermented food products is based on their healthiness. The addition of a starter brings consistent, desirable, and predictable food changes with improved nutritive, functional, and sensory qualities. The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages, and most of the reported data on traditional foods were based on the analysis of the final product. The contribution of an individual starter component (plant residue) is not experimentally substantiated for any traditional fermented food, but this data are very essential for the formulation of an effective starter. In this study, Asparagus racemosus , which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent, was used as a starter for the preparation of rice fermented food under laboratory scale, and its microbial and nutrient profile was evaluated. The fermented product was a good source of lactic acid bacteria, Bifidobacterium sp., yeast, etc. The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%. The content of protein, fat, minerals, and vitamins (water-soluble) was considerably improved. Most notably, oligosaccharide (G3-matotriose), unsaturated fatty acids (ω3, ω6, ω7, and ω9), and a pool of essential and non-essential amino acids were enriched in the newly formulated food. Thus, the herbal starter-based rice fermented food would provide important macro- and micronutrients. They could also deliver large numbers of active microorganisms for the sustainability of health. Therefore, the selected plant part conferred its suitability as an effective starter for the preparation of healthier rice-based food products.
Competing Interests: Conflict of interestThe authors do not have any conflict of interest to declare.
(© Jiangnan University 2021.)
Databáze: MEDLINE
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