Exploring the Microbial Interferences in Overripe Rice Grains: Implications for Food Safety and Preservation

This study investigates the microbial interferences occurring in overripe rice grains and their implications for food safety and preservation. Overripe rice grains, often discarded due to potential spoilage, present a unique environment where various microbial communities interact. This research work aims to identify the dominant microorganisms present in overripe rice and to evaluate their roles in grain deterioration and quality management. Using culture-dependent and bio-chemical analysis, we isolated bacteria from rice samples at different stages of over ripeness. The findings reveal that the microbial communities present in the vicinity of overripe rice are actively takes part in plant growth promoting activities as MS-01 and 03 shows positive results for Catalase, HCN and IAA activity. Apart from that MS-05 only gives fruitful results during siderophore analysis. Specific species of Bacillus and Pseudomonas are likely to be there predominantly suppressing the growth and pathetic nature of Aspergillus, and other fungal species, which contribute to enzymatic breakdown and off-flavor production. Furthermore, the isolated microorganism MS-05 was gone through with HPLC and FTIR analysis respectively and reflects the traces of 2-4 DAPG (retention time 20.7 and 20.6 for HPLC) a bacterial metabolite responsible for PGP activity.