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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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110110 |
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