Soe Khet Khet Zaw, Pa Pa Win Swe, Weine Nway Nway Oo
Organic brown rice was fermented under anaerobic condition to produce rice vinegar. Lactic acid bacteria which were grown in fermented rice vinegar (pH 4, total acidity 6%) were isolated. Totally six bacterial isolates were identified as Lactobacillus spp. by some biochemical characteristics. All isolates gave clear zone which were cultured on MRS agar supplemented with 0.3% CaCO3. The cell concentration of the strain BRV 4 was higher acid producing than any other probiotic tested when they were grown in MRS medium. Colonial morphologies of all isolates were convex and white- creamy. All isolates were gram positive and shape of rod. Among these isolates, BRV 4 gave catalase positive and the rest were negative and BRV2 gives methyl red negative. As for motility test, all strains showed negative results. Moreover, the carbohydrate fermentation test (glucose, sucrose, dextrose and lactose) were carried out, it has been found that, all isolates can ferment all carbohydrates.
Soe Khet Khet Zaw, Pa Pa Win Swe, Weine Nway Nway Oo (2018); Acid producing bacteria Isolated from Brown Rice Vinegar; International Journal of Scientific and Research Publications (IJSRP)
8(8) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.8.8.2018.p8041