A Comparative study of Submerged and Solid-State Fermentation of Rice Bran Using Rumen Isolate Lactic Acid Bacteria
Keywords:
Solid State Fermentation, Submerged Fermentation, Rice Bran, Total Phenolic Content, Antioxidant ActivityAbstract
As a byproduct of milling rice, tonnes of rice bran (RB) are produced annually, somehow it left underutilized due to its high insoluble fibre and lipid content and leads to pollution of the environment. The application of lactic acid bacteria (LAB) treated with RB has shown an enormous amount of potential in overcoming this issue. This study compares the efficiency of solid-state fermentation (SSF) and submerged fermentation (SmF) implementing LAB of rumen isolates to enhance the nutritional profile and functional characteristics of RB, and proves significant possibilities for future applications across numerous sectors.
