Identification of potential probiotics from fermented sour traditional rice varieties and in vitro simulation studies.

Fermented products contain probiotic organisms that have beneficial and therapeutic effects on the gastrointestinal tract. The main objective of the study is to isolate probiotic bacteria from fermented sour traditional rice water and to evaluate their probiotic activity. The microbes were isolated from the fermented rice water and the characterization of the organisms was determined using MALDI-TOF MS. The morphological analysis, biochemical test, and carbohydrate fermentation test were done for further characterization. The colonization and therapeutic properties of organisms were evaluated by performing in vitro simulation studies. The results indicated that the isolated gram-positive organisms Pediococcus pentosaecus and Lactococcus lactis from traditional fermented sour rice water possessed desirable in vitro probiotic properties. Consuming fermented sour rice water enriches intestinal flora with beneficial bacteria and enzymes. Fermented rice water improves gut microbiome health, immune system function, and is also used to treat chronic conditions. [ABSTRACT FROM AUTHOR]