Physico-chemical characterization of fermented rice bran biomass Caracterización fisico-química de la biomasa del salvado de arroz fermentado

Abstract

The experiment was conducted to evaluate the fermentation effect with Rhizopus oryzae in the composition of whole rice bran, which was used as substratum for the fermentative procedure in tray bioreactors at 30 8C for 120 h. During the fermentation, samples were withdrawn in different times (0, 24, 48, 72, 96, and 120 h) for physico-chemical determination using standard procedures. Reductions in moisture, fat, phytic acid, and reducing sugars content of rice bran were respectively 24.6%, 40%, 50%, and 60%. The fermented bran presented an increase of 30% in ash content, 50% in fibers, and 40% in proteins. The digestible amino acid determination indicated 27.6% increase in the digestibility of produced proteins. © 2010 Taylor & Francis.