Enhanced production of ornithine in rice bran fermentation culture by using lactic acid bacteria isolated from the rice bran (LB398)

Abstract

The worldwide production of rice bran is above 27.3 million tons per year. Rice bran contains various nutrients such as protein, fat, carbohydrate, cellulose, minerals, and vitamins, etc. making it a very useful food source. Lactic acid bacteria (LAB) involved in the fermentation of plant materials attracted many researchers because of its expected ability to ferment rice bran, barley bran etc. In this study, LAB strains isolated from rice bran powder were screened to determine the strains with ornithine‐producing capacity and to use such LAB for the preparation of products based on fermented rice bran. One strain, RBO1‐49 identified as Pediococcus sp. RBO1‐49 fermented D‐ribose, D‐glucose, D‐galactose, D‐fructose, D‐mannose, L‐rhamnose, L‐arabinose, D‐xylose but not D‐arabinose, L‐xylose, inositol and L‐sorbose. Culturing the Pediococcus sp. RBO1‐49 in 20%(w/v) rice bran solution (pH 6.5) containing 1%(w/v) arginine at 30℃ for 3 days by static culture method increased ornithine content in the culture up to 950mg/100g. These results suggest that rice bran has specific LAB for the production of useful amino acids such as ornithine and the RBO1‐49, which was isolated from rice bran, can be used for the production of even higher ornithine containing food materials including fermented rice bran and feeds. This research was supported by High Value‐added Food Technology Development Program, Ministry of Agriculture, Food and Rural Affairs.