Moon Song-Hee, Chang Hae-Choon
Kimchi Research Center, Department of Food and Nutrition, Chosun University, 309 Pilmun-daero, Dong-gu, Gwangju 61452, Korea.
Foods. 2021 Apr 29;10(5):978. doi: 10.3390/foods10050978.
Rice bran was fermented using a functional starter culture of 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 supplemented with 1% glucose and 3% corn steep liquor (pH 6.0) at 30 °C for 48 h. The fermented rice bran slurry was hot air-dried (55 °C, 16 h) and ground (HFRB). HFRB obtained showed effective cholesterol removal (45-68%) and antimicrobial activities (100-400 AU/mL) against foodborne pathogenic bacteria and food spoilage fungi. Phytate levels were significantly reduced during fermentation by 53% due to the phytase activity of EM, indicating HFRB does not present nutrient deficiency issues. In addition, fermentation significantly improved overall organoleptic quality. Our results indicate that HFRB is a promising functional food candidate. Furthermore, HFRB appears to satisfy consumer demands for a health-promoting food and environmental and legal requirements concerning the re-utilization of biological byproducts.
米糠采用EM功能性发酵剂进行发酵，该发酵剂具有高胆固醇去除率和强抗菌活性。通过在30°C下将添加1%葡萄糖和3%玉米浆（pH 6.0）的20%米糠发酵48小时，获得了最高活菌数（9.78 log CFU/mL）和强抗菌活性。将发酵后的米糠浆液进行热风干燥（55°C，16小时）并研磨（得到HFRB）。所得到的HFRB对食源致病菌和食品腐败真菌显示出有效的胆固醇去除率（45 - 68%）和抗菌活性（100 - 400 AU/mL）。由于EM的植酸酶活性，发酵过程中植酸水平显著降低了53%，这表明HFRB不存在营养缺乏问题。此外，发酵显著改善了整体感官品质。我们的结果表明，HFRB是一种有前景的功能性食品候选物。此外，HFRB似乎满足了消费者对促进健康食品的需求以及关于生物副产品再利用的环境和法律要求。
