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

作     者：Papan Kumar Hor Debabrata Goswami Kuntal Ghosh Miklós Takó Suman Kumar Halder Keshab Chandra Mondal 

作者机构：Department of MicrobiologyVidyasagar UniversityMidnaporeWest Bengal 721102India Department of Biological SciencesMidnapore City CollegeMidnaporeIndia Department of MicrobiologyFaculty of Science and InformaticsUniversity of SzegedSzegedHungary 

出 版 物：《Systems Microbiology and Biomanufacturing》 (系统微生物学与生物制造（英文）)

年 卷 期：2022年第2卷第1期

页      面：147-156页

核心收录：

学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学] 0836[工学-生物工程] 

基　　金：Department of Science and Technology  Government of West Bengal  DST 

主　　题：Food fermentation Starter Asparagus racemosus LAB Bifdobacterium spp. Macro-and micronutrients 

摘      要：The popularity of traditional fermented food products is based on their *** addition of a starter brings consistent,desirable,and predictable food changes with improved nutritive,functional,and sensory *** 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 fnal *** 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 efective *** 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 profle was *** fermented product was a good source of lactic acid bacteria,Bifdobacterium sp.,yeast,*** 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 *** notably,oligosaccharide(G3-matotriose),unsaturated fatty acids(ω3,ω6,ω7,andω9),and a pool of essential and non-essential amino acids were enriched in the newly formulated ***,the herbal starter-based rice fermented food would provide important macro-and *** could also deliver large numbers of active microorganisms for the sustainability of ***,the selected plant part conferred its suitability as an efective starter for the preparation of healthier rice-based food products.