Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by <i>Bacillus natto</i>
Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using <i>Bacillus natto</i> and to investigate the functionality of the fermented products compared wi...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/44eeb836076a4159833afe57764b3c0b |
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| Sumario: | Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using <i>Bacillus natto</i> and to investigate the functionality of the fermented products compared with white rice (WR) as a control. After fermentation with <i>B. natto</i>, the crude ash, total essential amino acids, and fat contents of each sample increased, while the crude protein content decreased. Moreover, the γ-aminobutyric acid and γ-oryzanol contents decreased, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging increased significantly in all fermented samples. The nattokinase activity (FU/g) of the fermented products was highest for GBR (43.11), followed by BR (19.62), and lowest for WR (12.24). Collectively, these results indicate that GBR fermented with <i>B. natto</i> yields better nutritional value and functional properties than fermented BR or WR. |
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