57th Annual Conference of AMI & International Symposium - Guwahati, India 2016 An account on health modulating effects and microbial diversity of Assamese rice beer Bhuwan Bhaskar * & Mojibur R. Khan Life Science Division , IASST, Guwahati, Assam * E mail - bhu1bhaskar@live.com ABSTRACT The human digestive tract comprises of tens of trillions of microorganisms which includes thousands of bacteria of different species. This ensemble of microbes, referred commonly as gut microbes, reside in a harmony with the human host and play variety of roles which are beneficial to the human. These benefits include improvement of the digestive functioning as well as immune modulation, suppression of the pathogens, by acting as a barrier. Out of several factors regulating the composition and metabolism of gut microbiota, diet pattern of an individual is found to be of utmost importance in regulation of the gut microbes. Out of several factors regulating the composition and metabolism of gut microbiota, diet pattern of an individual is found to be of utmost importance in regulation of the gut microbiome. The diet of different tribes includes various fermented food products which is prepared by biological action of different microbes. Rice beer, being one of the fermented beverages, is reported to have health promoting effects. It comprises of different microbes including Lactic Acid Bacteria (LAB), which can exert beneficial role for the digestive system by modulating the gut microbes. INTRODUCTION RESULTS Role of gut microbes Protective functions Pathogen displacement Nutrient competition Antimicrobial factors Structural functions Barrier fortification Immune development Microbial fuel cells (MFCs) are devices that exploit microorganisms as “biocatalysts” for generating electric power from organic matter. Metabolic functions Vitamin synthesis Fermentation of non-digestible dietary residue Fig 2.: Ethanol (%) in different rice beer samples Fig 1. : Culture of microbes in different media Sample No. of isolates PTH1 12 PTH2 10 PTH STR 13 UDG 14 UDG STR GHY HZB1 15 HZB2 Diet - major influencing factor Prepared and consumed by various tribes of India People of North East India consume ~ 400 ml/ serving Traditionally claimed to have health modulating effects Rice beer Fig 3.: Lactobacillus specific PCR amplicons Fig 3.: DGGE of different rice beer samples METHODOLOGY SIGNIFICANCE Rice beer and starter cake Rice beer is a fermented alcoholic beverage containing 0.67% to 23.44 % alcohol (v/v). It is rich in microbial diversity revealed by culture dependent and culture independent studies. Presence of Lactobacillus species may attribute to probiotic properties Further in vivo investigation may also reveal whether these microbes are friend or foe. Culture independent analysis Metagenomic DNA extraction PCR for 16S rDNA Denaturing Gradient Gel Electrophoresis Culture dependent analysis REFERENCES Culture of microbes on different media and study of colony characteristics Das, A. J., S. C. Deka, and T. Miyaji. "Methodology of rice beer preparation and various plant materials used in starter culture preparation by some tribal communities of North-East India: A survey." International Food Research Journal 19.1 (2012). Das, Arup Jyoti, et al. "HPLC and GC‐MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India." Journal of the Institute of Brewing120.3 (2014). Grenham, Sue, et al. "Brain–gut–microbe communication in health and disease." Frontiers in physiology 2 (2011). ACKNOWLEDGEMENTS Department of Science and Technology, Govt. of India for institutional fellowship and research support to Bhuwan Bhaskar