This study analyses the impact of power structures and strategic inventory on the development-intensive and marginal-cost-intensive green product types under three procurement strategies. The results suggest that (i) in the manufacturer-Stackelberg game, the retailer retains strategic inventory to earn higher profits. The retailer's decision improves profit for the manufacturer and greening level of the product; (ii) for the marginal-cost-intensive green product, the power structures and procurement strategies cannot make any impact on the greening level and the retailer cannot build up strategic inventory under retailer-Stackelberg game; (iii) under the Nash game, the procurement decision creates conflict between the supply chain members for marginal-cost-intensive green products; (iv) if the retailer does not maintain strategic inventory or procures product in a single lot, then the manufacturer prefers to produce marginal-cost-intensive products and retailer prefers to sale development-intensive products to receive maximum profits under manufacturer-Stackelberg game. The optimal preferences are concurrent under retailer-Stackelberg game, but not under the Nash game; (v) single-period equilibrium solutions may exhibit sub-optimal characteristics, but two-period planning can lead to exemplary outcomes in the perspective of the greening level and profits of the supply chain members.

This study aimed to isolate potential probiotic lactic acid bacteria from a traditional rice-based fermented beverage “bhaati jaanr” and to evaluate their role during preparation of the beverage. Among various isolates, Lactobacillus plantarum strain L7 exhibited satisfactory in vitro probiotic characteristics such as acid resistance and bile tolerance, cell surface hydrophobicity, auto-aggregation, antibiotic susceptibility, and antimicrobial activities. Therefore, performance of L7 as a starter culture in rice fermentation was determined during a 6-day rice fermentation study. L. plantarum L7 decreased the pH, associated with an increase in total titratable acidity and organic acid production up to the 4th day of fermentation. The highest concentrations of succinic acid (0.37 mg/g), lactic acid (4.95 mg/g), and acetic acid (0.36 mg/g) were recorded on the 3rd, 4th, and 5th days of fermentation, respectively. Saccharifying (148.13 μg/min g⁻¹) and liquefying (89.47 μg/min g⁻¹) activities were the highest on days 3 and 2, respectively, and thereafter, they decreased. Phytase activity and the cleavage of free minerals (sodium, calcium, magnesium, manganese, and ferrous) increased up to days 3–4. The concentration of various accumulated malto-oligosaccharides (glucose, fructose, maltotriose, and maltoterose) was noted to be the maximum on days 4 and 5. Furthermore, gas chromatography-mass spectrometry analysis indicated the presence of various volatile compounds. The fermented material also exhibited 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity. Therefore, the probiotic, L. plantarum L7, has a significant role in the fermentation of this beverage and enhances its functional properties.