Physicochemical properties of fermented rice bran in optimal lactic acid bacteria growth

Abstract

This work aimed to characterize the physicochemical properties of fermented rice bran in optimal incubation time with two lactic acid bacteria. Fermented rice bran was prepared by inoculation of rice bran using Lactococcus lactic and Lactobacillus plantarum (6.0-7.5 x 104 CFU/mL) at 37°C for 96 h in a solid state condition. Physicochemical composition of fermented rice bran was analyzed by proximate, color test, reducing sugar, solubility, phenolic content and morphology image. Fermentation of rice bran with lactic acid bacteria had increased its protein content and phenolic content (25-70%). In contrast, fat content, carbohydrate, and reducing sugar of rice bran were decreasing during fermentation. SEM analysis indicated changes in rice bran surface structure after enzymatic process compared to unfermented rice bran.