Rice Bran Fermentation Using Lactiplantibacillus plantarum EM as a Starter and the Potential of the Fermented Rice Bran as a Functional Food.

ABSTRACT: Rice bran was fermented using a functional starter culture of Lactiplantibacillus plantarum EM, which exhibited high cholesterol removal and strong antimicrobial activity. Highest viable cell counts (9.78 log CFU/mL) and strong antimicrobial activity were obtained by fermenting 20% rice bran supplemented with 1% glucose and 3% corn steep liquor (pH 6.0) at 30 °C for 48 h. The fermented rice bran slurry was hot air-dried (55 °C, 16 h) and ground (HFRB). HFRB obtained showed effective cholesterol removal (45-68%) and antimicrobial activities (100-400 AU/mL) against foodborne pathogenic bacteria and food spoilage fungi. Phytate levels were significantly reduced during fermentation by 53% due to the phytase activity of L. plantarum EM, indicating HFRB does not present nutrient deficiency issue

SUBMITTER: Moon SH 

PROVIDER: S-EPMC8144953 | biostudies-literature | 2021 Apr

REPOSITORIES: biostudies-literature