Open AccessPhysicochemical properties of fermented rice bran in optimal lactic acid bacteria growth
Author(s) -
Khoirun Nisa,
Siti Ragil Handayani,
Vita Taufika Rosyida,
Septi Nurhayati,
Wuri Apriyana,
Anastasia Wheni Indrianingsih,
Cici Darsih,
D. A. Ekamuri,
Diingrum,
Siswanti
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/980/1/012043
Subject(s) - bran , food science , fermentation , lactic acid , lactobacillus plantarum , chemistry , solid state fermentation , sugar , lactococcus lactis , reducing sugar , lactobacillus , bacteria , biology , raw material , organic chemistry , genetics
This work aimed to characterize the physicochemical properties of fermented rice bran in optimal incubation time with two lactic acid bacteria. Fermented rice bran was prepared by inoculation of rice bran using Lactococcus lactic and Lactobacillus plantarum (6.0-7.5 x 10 4 CFU/mL) at 37°C for 96 h in a solid state condition. Physicochemical composition of fermented rice bran was analyzed by proximate, color test, reducing sugar, solubility, phenolic content and morphology image. Fermentation of rice bran with lactic acid bacteria had increased its protein content and phenolic content (25-70%). In contrast, fat content, carbohydrate, and reducing sugar of rice bran were decreasing during fermentation. SEM analysis indicated changes in rice bran surface structure after enzymatic process compared to unfermented rice bran.