Rice Bran Fermentation Using <i>Lactiplantibacillus plantarum</i> EM as a Starter and the Potential of the Fermented Rice Bran as a Functional Food
Rice bran was fermented using a functional starter culture of <i>Lactiplantibacillus plantarum</i> 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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/5/978 |