Physicochemical Characteristics and Lactic Acid Bacterial Diversity of an Ethnic Rice Fermented Mild Alcoholic Beverage, Haria

Haria , a rice fermented alcoholic beverage, is prepared and consumed by the vast number of Indian tribal people as staple drink. Lactic acid bacteria are dominant microbial community in this beverage. Participating lactic bacterial diversity beverage were determined using PCR denaturing gradient gel electrophoresis (PCR-DGGE) Lactobacillus plantarum, brevis, Lysinibacillus sp., fusiformis group uncultured Bacillus sp. The was enriched with significant amount (17.63 mg/g), acetic (0.18 folic acid, thiamine, pyridoxine, ascorbic linolenic linoleic palmitic oleic acid. phytase activity shown highest (18.93 U/g) at fourth day fermentation. also augmented essential minerals like calcium, ferrous, magnesium, sodium, whereas quantity chromium, lead, cobalt, nickel gradually decreased during course Gas chromatography–mass spectrometry (GC-MS) analysis clearly revealed that three types esters produced This study demonstrated along other microorganism provide wide array bioactive substances make more nutritious.