Use of Cooked Rice (Oryza sativa L.) of Indigenous Cultivars as Food Matrices for Probiotics

Abstract

This research was to investigate the possibility of using cooked rice (Oryza sativa L.) of two indigenous cultivars, i.e., Thanyasirin and Hom Lanna, as food matrices for carrying active probiotic cells. The numbers of viable cells of Lactobacillus rhamnosus TISTR 047, L. rhamnosus TISTR 108 and
L. plantarum TISTR 951 during incubation at 37 °C for 24 hours were examined. The results showed that the numbers of viable cells of TISTR 047 added into cooked rice of Thanyasirin and Hom Lanna increased by 0.19 and 0.37 log CFU g-1, respectively. In addition, the survivals of three species of probiotics were assayed in vacuum laminate bags during storage at 4 °C for 12 days. The results showed that cooked rice of Thanyasirin and Hom Lanna had survival cells of TISTR 047 of 7.63 and 7.75 log CFU g-1, respectively; the numbers were not significantly different from the initial cell counts. Finally, the morphology of the cells were examined. It was found that cooked rice of Hom Lanna possessed adhered viable cells during
the storage. This developed prototype could be an interesting alternative to add value to cooked rice of indigenous cultivars and could be applied to fermented cereal and meat products.