Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage

Kuntal Ghosh, Mousumi Ray, Atanu Adak, Suman K. Halder, Arpan Das, Arijit Jana, Saswati Parua (Mondal), Csaba Vágvölgyi, Pradeep K. Das Mohapatra, Bikas R. Pati, Keshab C. Mondal

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28 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)161-168
Number of pages8
JournalBioresource Technology
Publication statusPublished - Jul 1 2015



  • Fermented beverage
  • Lactic acid bacteria
  • Malto-oligosaccharides
  • Phytase
  • Probiotic

ASJC Scopus subject areas

  • Bioengineering
  • Environmental Engineering
  • Renewable Energy, Sustainability and the Environment
  • Waste Management and Disposal

Cite this

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. (2015). Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage. Bioresource Technology, 188, 161-168.