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Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains

文献类型： 外文期刊

作者： Wu, Songheng 1 ; Zhang, Yi 1 ; Chen, Bingjie 1 ; Wang, Xiao 1 ; Qiao, Yongjin 1 ; Chen, Jianyu 3 ;

作者机构： 1.Shanghai Acad Agr Sci, Shanghai Agr Prod Preservat & Proc Engn Technol Re, Shanghai 201403, Peoples R China

2.Shanghai Shuneng Irradiat Technol Co Ltd, Shanghai 201403, Peoples R China

3.Shanghai Shengzhi Agr & Sideline Prod Co Ltd, Shanghai 201500, Peoples R China

关键词： Aspergillus oryzae; Lactiplantibacillus plantarum; Neurospora sitophila; Treatment order; Bioactive components; arabinoxylan

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 23 卷

页码：

收录情况： SCI

摘要： Solid-state fermentation (SSF) and extrusion are effective methods to improve the nutritional and sensory quality of rice bran. The effect of the processing sequence of SSF and extrusion and microbial strains on the quality of rice bran was studied. The results showed that the first SSF followed by extrusion increased the contents of phenolic, flavonoid and gamma-oryzanol, but the color changed to brown. The first extrusion followed by SSF caused damage to bioactive components and antioxidant activity, but significantly increased the content of arabinoxylans. The difference between the two processing sequences may be related to the process time and the effect of substrate on microbial induction. Aspergillus oryzae and Neurospora sitophila were suitable for increasing the bioactive components of rice bran, while Lactiplantibacillus plantarum was suitable for increasing waterextractable arabinoxylan content. Different processing sequences and microbial strains have their advantages, and these results can provide reference for rice bran processing.

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