Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

Abstract Studies on phytochemical properties and bioactivities of rice bran revealed the wealth of natural complex antioxidant compounds. The composition and the properties of the rice bran get altered after fermentation by several microbes. This study was designed to optimize the black rice bran fe...

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Bibliographic Details
Main Authors: Chaiyavat Chaiyasut, Noppawat Pengkumsri, Sasithorn Sirilun, Sartjin Peerajan, Suchanat Khongtan, Bhagavathi Sundaram Sivamaruthi
Format: Article
Language:English
Published: SpringerOpen 2017-06-01
Series:AMB Express
Subjects:
Anthocyanin
Antioxidant capacity
Fermented rice bran
β-glucosidase
Saccharomyces cerevisiae
Online Access:http://link.springer.com/article/10.1186/s13568-017-0411-4

Internet

http://link.springer.com/article/10.1186/s13568-017-0411-4

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