M. Reenaa, S. Swathy and R. Lavanya
Abstract
Fermented foods offer beneficial health effects due to the antimicrobial activity of the bacteria present in them. These microorganisms possess probiotic activity that promotes a positive health effect due to fermentation. The fermentation process involves the action of the microorganisms on rice, transforming its chemical composition and imparting unique flavours, textures, and nutritional benefits. Consumption of fermented rice is believed to have the soothing effect on intestines because the rice is fermented and digested by the bacteria. In the past, farmers and the labourers from Asian countries kept leftover rice for fermentation overnight and consumed for breakfast, which has been known to offer several health benefits. This ancient practice not only contributes to the diversification of taste but also enhances the overall nutritional profile of rice-based food dishes. This food provides sustained energy with all natural nutritional supplements. Fermented foods can be consumed by vulnerable groups such as children, expectant and breastfeeding mother, the elderly, sick people and helps in keeping good health. The present study is focused on the isolation and molecular identification and characterization of potential probiotic microorganisms from fermented rice of commonly used rice varieties.