Effect of solid-state fermentation with compound lactic acid bacteria on the physicochemical properties,biological activities and functional characteristics of defatted rice bran
The defatted rice bran was fermented by compound lactic acid bacteria composed of Enterococcus faeca-lis,Bacillus coagulans and Limosilactobacillus fermentum in solid-state,and this study invesigated the changes of physicochemical properties,structural properties,biological activities and functional properties of defatted rice bran before and after fermentation.The results showed that the solid-state fermentation of compound lactic acid bacteria could increase the content of protein and dietary fiber in defatted rice bran,improve the solubility,water holding capacity,oil holding capacity,and water swelling capacity of defatted rice bran,destroy the macromolecular structure of defatted rice bran,increase its porosity and facilitating a more through pyrolysis reaction.Compared with raw materials,the contents of total phenols and flavonoids of defatted rice bran after fermentation with com-pound lactic acid bacteria were increased by 43.32%and 70.40%,respectively.The DPPH free radical scaven-ging rate,ABTS+free radical scavenging rate and·OH free radical scavenging rate were increased by 268.27%,62.18%and 22.18%,respectively.The absorption rate of cholesterol was increased,and anti-sugar ability was also improved.In conclusion,solid-state fermentation with compound lactic acid bacteria can effectively improve the com-prehensive utilization value of defatted rice bran and enhance its application potential in the field of functional food.
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