Volume 49 Number 3

Prebiotic properties of germinated riceberry rice (Oryza sativa L.) fermented with Pleurotus ostreatus

Nattapol Rattanachart^a,b, Yap Wei Hsum^c, Amorn Owatworakit^a,b, Jutamat Nacha^a,b, Sunita Chamyuang^a,b,*

 
ABSTRACT:     In this study, we examined the prebiotic properties of ungerminated riceberry rice (R), germinated rice (GR), fermented rice with the oyster mushroom Pleurotus ostreatus mycelium (FR), and ?-amylase. The resulting residues, along with inulin (I) and ?-glucan (BGC) as a control, were then added to a basal culture medium containing probiotic bacteria: Lactobacillus acidophilus (LA), Lactobacillus casei subsp. rhamnosus (LR), and Streptococcus lactis (SL). Our study revealed that the BGC content in the FR sample was 1.5 g per 100 g of the dried sample. This is approximately 4.6 times higher than that found in both the R and GR samples. Additionally, the prebiotic index of FR for LA was 9.75?0.39, significantly higher than that of I, recorded at 1.47?0.48. Moreover, the prebiotic activity scores of FR and BGC against LA were 4.86?0.10 and 7.14?0.56, respectively, which are approximately 5 times greater than that of I (?0.45?1.32). For LR, the prebiotic indices were 2.13?0.60, 2.47?0.17, and 4.00?0.34 for FR, BGC, and I, respectively, with no significant difference between FR and BGC. However, SL showed less effectiveness for all samples. Interestingly, the prebiotic activity scores of LR and SL were less effective compared to the growth of non-probiotic bacteria, Escherichia coli. These findings suggest that fermented rice exhibits potential prebiotic properties, indicating its potential for the development of various functional food products.

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* Corresponding author, E-mail: sunita@mfu.ac.th

Received 26 Feb 2024, Accepted 20 Oct 2024