Effects of Mixed Fermentation with Rhizopus oryzae and Lactobacillus fermentum on the Structure and Functional Activity of Dietary Fiber in Rice Bran

Effects of Mixed Fermentation with Rhizopus oryzae and Lactobacillus fermentum on the Structure and Functional Activity of Dietary Fiber in Rice Bran

To enhance the utilization rate of rice bran resources, a mixed fermentation process using Rhizopus oryzae and Lactobacillus fermentum was employed. Through single-factor and orthogonal experiments, the optimal fermentation conditions for rice bran were established, and the effects of fermentation o...

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Bibliographic Details
Main Authors: Kun WANG, Yuxi PAN, Zhi ZHANG, Hao HU, Mengdie TAI, Silu LI, Jing ZHAO, Lili QIAN, Feng ZUO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-09-01
Series:Shipin gongye ke-ji
Subjects:
rice bran
mixed fermentation
sensory score
dietary fiber
functional activity
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110110
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