Rice Bran Fermentation Using Lactiplantibacillus plantarum 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 Lactiplantibacillus plantarum 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% rice bran supplem...

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Detalles Bibliográficos
Autores principales: Moon, Song-Hee, Chang, Hae-Choon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8144953/
https://www.ncbi.nlm.nih.gov/pubmed/33946993
http://dx.doi.org/10.3390/foods10050978

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8144953/
https://www.ncbi.nlm.nih.gov/pubmed/33946993
http://dx.doi.org/10.3390/foods10050978

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