Potential of Rice Culture Starter (RCS) for Prefermenting Parboiled Rice Bran (PRB) Through Solid-state Fermentation (SSF)
نویسندگان
چکیده
منابع مشابه
Sperathe Effects of Solid-state Fermentation in the Functional Properties of Defatted Rice Bran and Wheat Bran
Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30°C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein sol...
متن کاملProduction of Milk Clotting Enzyme from Aspergillus oryzae under Solid-State Fermentation using Mixture of Wheat Bran and Rice Bran
Microbial rennet-like milk-clotting enzymes are aspartic proteinases that catalyze milk coagulation, substituting calf rennet. Crude enzymatic extract produced by the Aspergillus oryzae NCIM 1032, on solid state fermentation (SSF) using mixture of wheat bran and rice bran (7:3), exhibited high milkclotting activity (MCA) and low proteolytic activity (PA) after 120 h of fermentation. Highest mil...
متن کاملSolid-State Fermentation for the Enrichment and Extraction of Proteins and Antioxidant Compounds in Rice Bran by Rhizopus oryzae
The objective of this work was to evaluate the solid-state fermentation with Rhizopus oryzae CCT 7560 of rice bran for the enrichment of proteins and the antioxidant compounds in the fermented biomass. Fermentation was performed in tray bioreactors at 30oC for 120 h. Protein extraction was done at alkaline pH, followed by precipitation with acetone. Phenolic compounds were extracted with cold m...
متن کاملSOD-like Activities of Rice Bran Extracts after Fermentation
To make a good use of rice bran that has been treated as a kind of industrial waste, we have tried to ferment the rice bran by typical microorganisms such as yeast, and to extract ingredients with antioxidative activity. The antioxidative activity was estimated as a SOD-like activity. The SODlike activities of the rice bran extracts after fermentation by using ESR spectroscopy by baker's yeast ...
متن کاملChanges in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation.
The aim of this study was to evaluate fermented rice bran phospholipids, lipids and fatty acid content in a fermentation solid system with Rhizopus oryzae fungus. For this, aliquots were withdrawn every 24h over 120 h. The content of phospholipids was determined by colorimetric method. Esterified fatty acids were separated by gas chromatography, then identified and quantified. The total lipids ...
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ژورنال
عنوان ژورنال: Indian Journal of Science and Technology
سال: 2020
ISSN: 0974-6846,0974-5645
DOI: 10.17485/ijst/2020/v013i09/148117