Antiobesity, Antihyperglycemic, and Antidepressive Potentiality of Rice Fermented Food Through Modulation of Intestinal Microbiota.

The present study has been aimed at evaluating the antiobesity, antihyperglycemic, and antidepressive potentials of starter-based rice fermented foods. High-throughput NGS technology has revealed a number of bacterial genera in the prepared fermented rice, such as (29.44%), (16.

Preparation of rice fermented food using root of as herbal starter and assessment of its nutrient profile.

The popularity of traditional fermented food products is based on their healthiness. The addition of a starter brings consistent, desirable, and predictable food changes with improved nutritive, functional, and sensory qualities. The 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 final product.

Multipotent antioxidant and antitoxicant potentiality of an indigenous probiotic sp. MKK4.

Probiotic bacteria are now becoming an effective natural medicine for alleviating many non-communicable lifestyle-related diseases. The present study was conducted to evaluate the antioxidant and antitoxicant properties of a foodborne probiotic sp. MKK4 and its rice fermented beverage.

Some Functional Properties of , an Ethnic Fermented Cereal-Based Food of Western Himalayas.

Traditional leavened wheat-based flat bread is a staple food for the high-altitude people of the Western Himalayan region. The health promoting abilities of two types of , yeast added (YAK) and buttermilk added (BAK), were evaluated. A group of microbes like yeast, mold, lactic acid bacteria (LAB), and sp.