In this study, an ethnic fermented rice beverage- ‘Chubitchi’ from Garo Hills region of Meghalaya was closely ¬¬¬-monitored and was improvised with well characterised Lactobacillus and Saccharomyces strains to develop a product similar to it under laboratory conditions. A comparative analysis between the traditionally made and laboratory-made rice beverage was made to assess their storage period and bio-functional properties up to 40 days. During the organoleptic evaluation based on the scores of all sensory attributes, the laboratory-made rice beverage was acceptable till day 30 and the traditionally made rice beverage was acceptable till day 20. A decrease in pH and increase in acidity (%) with increase in fermentation time was observed for both rice beverage types. An initial rise in ethanol percentage was also witnessed with increase in fermentation time till day 20 for both the rice beverage types. The ACE inhibitory property of laboratory-made Chubitchi enhanced from 22.64% at day 0 to 86.87% at day 20 followed by a reduction at day 30 (68.04%). The antioxidative activity was highest at day 0 (95.18%) followed by lowering down at day 10 (81.59%). The laboratory prepared Chubitchi showed rapid reduction in the polyphenol content and high antimicrobial activity against major test organisms during the storage study. The results show longer storage period and higher ACE-inhibition, antioxidative, total phenol reduction and antimicrobial activity of the laboratory prepared Chubitchi against the traditional made. This study could further provide the rural tribes of Garo Hills with well-defined novel starter cultures as well as optimized procedure for rice beverage development with numerous health benefits.

中文翻译：

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梅加拉亚邦Garo Hills发酵米饮料'Chubitchi'的生物功能特性和储藏研究

在这项研究中，对来自梅加拉亚邦（Meghalaya）Garo Hills地区的民族发酵大米饮料'Chubitchi'进行了密切监测，并用特性良好的乳杆菌和酿酒酵母菌株进行了改良，以在实验室条件下开发出与之相似的产品。对传统和实验室制造的米饮料进行了比较分析，以评估它们的储存时间和长达40天的生物功能特性。在根据所有感官属性的得分进行感官评估时，实验室制备的大米饮料直到30天都可以接受，传统制备的大米饮料直到20天都可以接受。pH值的降低和酸度的增加（％）随pH的增加而增加。两种大米饮料的发酵时间都被观察到。两种大米饮料中，直到20天的发酵时间都增加了，乙醇百分比也开始上升。实验室制备的Chubitchi的ACE抑制特性从第0天的22.64％提高到第20天的86.87％，然后在第30天降低（68.04％）。抗氧化活性在第0天最高（95.18％），然后在第10天下降（81.59％）。实验室制备的Chubitchi在储存研究中显示出多酚含量的快速降低和对主要测试生物的高抗菌活性。结果表明，实验室制备的Chubitchi相对于传统产品，具有更长的储存时间和更高的ACE抑制，抗氧化，总酚减少和抗菌活性。