Rice Bran Fermentation Using <i>Lactiplantibacillus plantarum</i> 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 <i>Lactiplantibacillus plantarum</i> 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...

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出版年:	Foods
主要な著者:	Song-Hee Moon, Hae-Choon Chang
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2021-04-01
主題:	<i>L. plantarum</i> EM rice bran fermentation cholesterol removal antimicrobial activity sensory quality
オンライン･アクセス:	https://www.mdpi.com/2304-8158/10/5/978