Antioxidant compounds from rice bran fermentation by lactic acid bacteria

Antioxidant compounds from rice bran fermentation by lactic acid bacteria

This research aims to study antioxidant compounds of two rice bran strains (Khao Bahn Nah and Thai jasmine) in different moisture contents (50 and 75% w/v) with solid state fermentation (SSF) by lactic acid bacteria (LAB) as Lactobacillus casei and Lactobacillus plantarum. After the incubation at 24...

Full description

Bibliographic Details
Main Authors: Thornthan Sawangwan, Chompoonuth Porncharoennop, Harit Nimraksa
Format: Article
Language:English
Published: AIMS Press 2021-05-01
Series:AIMS Agriculture and Food
Subjects:
lactic acid bacteria
solid state fermentation
rice bran extract
antioxidant activity
phenolic compound
Online Access:https://www.aimspress.com/article/doi/10.3934/agrfood.2021034?viewType=HTML

Internet

https://www.aimspress.com/article/doi/10.3934/agrfood.2021034?viewType=HTML

Similar Items