Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with <i>Aspergillus flavus</i> Using Microwave-Assisted Extraction

Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with <i>Aspergillus flavus</i> Using Microwave-Assisted Extraction

The present study proposes microwave-assisted extraction as a sustainable technique for the biosynthesis of bioactive compounds from rice fermented with <i>Aspergillus flavus</i> (koji). First, fermentation conditions (i.e., pH from 3–12, five temperatures from 20–40 °C, and four culture...

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Bibliographic Details
Main Authors: Hassan Hadi Mehdi Al Rubaiy, Ammar Altemimi, Ali Khudair Jaber Al Rikabi, Naoufal Lakhssassi, Anubhav Pratap-Singh
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Applied Sciences
Subjects:
microbial antioxidants
biosynthesis
microwave extract
aspergillus flavus
rice
antioxidant compounds
Online Access:https://www.mdpi.com/2076-3417/11/1/430

Internet

https://www.mdpi.com/2076-3417/11/1/430

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