Vol. 8, Issue 7 (2019)

Methods: The cooked fermented white rice water (0 hour, 24 hours) samples were used in the study. Isolation, identification of organism was done by morphological tests like gram staining, motility, endospore staining and catalase. The antibacterial activities were performed using agar disc diffusion method against Escherichia coli, Salmonella typhi, Staphylococcus aureus, Klebsiella punemoniae. Phenolic compounds were separated using chloroform solvent from fermented white rice water. The separated fractions were used for further studies, and their total phenolic content was determined by qualitative and quantitative methods. The compounds present in the (0 and 24 hours) samples were further analyzed using GC-MS assay.

Results: 0 hour fermented cooked rice water contained ten compounds whereas 24 hours fermented rice water contained twenty three compounds. The fermented cooked rice water was capable of inhibiting proliferation of hepato cellular carcinoma cells with IC₅₀ of 125 µg/ml inhibiting 49.41% of liver cancer cells.

Conclusion: The study reports the fermented cooked rice water as natural therapeutic agents with antimicrobial, antioxidant and anticancer activities. Daily intake of this fermented rice water in our diet is beneficial in many ways and would be a natural source of phenolics for common man in developing countries.