Innovative production of multistrain synbiotic product using Thai‐pigmented rice and rice bran oil

Abstract

This study found that the isolated probiotics Lactobacillus paracasei KUKPS6201, L. acidophilus KUKPS6107, L. reuteri KUKPS6103, L. rhamnosus KUKPS6007, L. salivarius KUKPS6202, Bacillus coagulans KPSTF02 and Saccharomyces boulardii KUKPS6005 had high potential for probiotic properties. All strains had antibacterial activity and high antioxidant activity of 1.654 AE 0.017 mg Trolox mL −1 probiotic extract. The selected strains could survive in a simulated gastrointestinal tract under anaerobic conditions and showed no haemolytic activity. Furthermore, the probiotic strains were strongly autoaggregated and also showed co-aggregated ability with pathogenic bacteria. The probiotic microorganisms demonstrated high ability to adhere to Thai-pigmented rice grains. The results of analysis of these probiotics showed that Riceberry rice bran oil was an excellent prebiotic. A synbiotic product containing Thaipigmented rice grains (cultivar Riceberry, Luem Pua and Black Jasmine) and rice bran oil was produced. After 8 weeks of storage, the viability of the probiotics in terms of multistrains was 7.36 AE 0.04 log CFU g -1 (85.78% survival rate). Microbiological safety testing indicated that the amounts of contaminants were acceptable. This study provided the first scientific report on the feasibility of applying Thai-pigment rice, rice bran oil and mixed-culture probiotics as a novel functional synbiotic product.

Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition

“…Bacillus coagulans BC4 Freeze-dried strawberries incorporated with probiotic strain [24] Lactobacillus paracasei KUKPS6201, L. acidophilus KUKPS6107, L. reuteri KUKPS6103, L. rhamnosus KUKPS6007, L. salivarius KUKPS6202, Bacillus coagulans KPSTF02, Saccharomyces boulardii KUKPS600 Formulated in probiotic-supplemented Thai-pigmented rice grains (cultivar Riceberry, Luem Pua and Black Jasmine), and rice bran oil [38] Lactobacillus plantarum TISTR 2075 Spray-dried fermented cereal extracts [39] Lactobacillus rhamnosus GR-1 Functional food with fermented rice, oats, and inulin [40] Two lactic acid bacteria Lactobacillus plantarum TK9, Bifidobacterium animalis subsp. lactis V9 A synbiotic food with whole oats [41] A commercial thermophilic starter culture FD-DVS YC-180 Yo-Flex ® Germinated brown rice [42] Diverse strains of Lactic acid bacteria Slow sourdough fermentation [43] Saccharomyces cerevisiae and Lactic acid bacteria Sourdough fermentation [44] Co-cultures Bacillus coagulans KPS-TF02, Lacticaseibacillus rhamnosus KPS-VE9 Novel probiotic products using Thai-pigmented rice (purple, red, and yellow color) as a carrier of strains [45] Lactobacillus casei Synbiotic edible film based on cassava starch and inulin [46] Four probiotic strains (Lactobacillus acidophilus, L. casei, L. rhamnosus, and Bifidobacterium bifidum)…”