Background: Probiotics are viable microorganisms being consumed as food additives/supplements. They significantly contribute to health benefits in terms of gut replenishment by improving the intestinal microbial balance of the host. Improper eating habits, consumption of chlorinated drinking water, stress and health adversities, consumption of alcohol and unabated use of antibiotics are known to alter the composition and activities of gut flora. Fermentation is one of the primary approach known to augment palatability, shelf life and nutritional value of food products. Methods: Rice water is known to exhibit probiotic properties. Rigorous screening strategy was adopted to isolate prospective probiotic isolates. For microbiological studies, differential media MRS agar was used, followed by evaluation of antimicrobial potential of screened isolates by agar well diffusion and agar overlay methods against food borne pathogens. Result: A total of 11 bacterial isolates exhibiting probiotic properties were assessed for antibacterial activity against food borne pathogens Staphylococcus sp., Escherichia coli, Bacillus sp., Enterococcus sp. and Pseudomonas sp. Probiotic characterization was done using acid pH tolerance test and Bile Salt Hydrolase (BSH) activity.
Ramasamy et al. (Fri,) studied this question.