Bran Content Research Articles

Determining the Ideal Temperature and Fermentation Duration to Enhance Crude Protein Content and Reduce Crude Fiber in Rice Bran Using Solid-State Fermentation with Aspergillus niger (USM F4)

Solid-state fermentation (SSF) offers a sustainable method for enhancing the nutritional quality of agricultural residues such as red rice bran. This study aimed to determine the optimal temperature and duration for SSF of red rice bran, focusing specifically on increasing the crude protein (CP) content and reducing the crude fiber (CF) content. SFF of rice bran with Aspergillus niger (A. niger) USM F4 was conducted over 14 consecutive days at three different temperatures (25°C, 35°C, and 45°C). A total of 63 samples of rice bran were divided into three temperature groups, each containing 21 samples. Three samples per group were collected at 48-hour intervals over the 14-day fermentation period. The fermentation process for the collected samples at 48-hour intervals was halted by oven drying at 60°C for 24 hours. The fermented products were subjected to proximate analysis for crude protein (CP), ash, ether extract (EE), and crude fiber (CF) contents using the methods outlined by the Association of Official Analytical Chemists (AOAC). The results revealed a significant effect of temperature and fermentation duration on CP, ash, EE, and CF content when compared to the unfermented rice bran kept at room temperature (25oC). The peak values of CP and the highest degradation of CF across all temperature levels were observed on day 10 while the maximum increase in ash and EE content occurred on day 8. Among the temperature conditions, the highest CP values and the lowest CF values were recorded at 35°C. Conversely, the lowest improvements in CP and CF degradation were observed at 25°C on day 10. In conclusion, the optimal conditions for SSF of rice bran with A. niger to enhance CP content and degrade CF are a temperature of 35°C and a fermentation duration of 10 days.

FLAVONOID AND ANTIOXIDANT ACTIVITY ANALYSIS OF ANTHOCYANIN BLACK RICE BRAN EXTRACT (ABRIBE) CV CEMPO IRENG ORIGIN FROM INDONESIA

Black rice is an indigenous food in Indonesia that is rich in anthocyanins, a group of plant pigments that are also found in berries. Despite the similarity in anthocyanin content, the high cost and limited availability of berries have restricted their use for extraction. Therefore, this study aimed to determine the total anthocyanin, flavonoid content, and antioxidant activity of black rice bran. To achieve this, the extraction was conducted with maceration using ethanol-citric acid and freeze-drying techniques. The process involved several stages, such as making black rice bran powder, maceration, homogenization, filtration, evaporation, and freeze-drying. The UV-Vis spectrophotometer was used to determine the total anthocyanin and flavonoid content, as well as antioxidant activity. The result showed a total anthocyanin content and the total flavonoid content of 2.48 ± 0.17 mg/gram and 3.76 ± 0.000 mg QE/g freeze-dried extract, respectively. Furthermore, the antioxidant activity of black rice bran CV Cempo Ireng extract and ascorbic acid as a standard was measured in terms of half maximal inhibitory concentration (IC50) in the form of percentage inhibition (%I), with values of 112.42 ± 2.368 and 7.18 ± 0.042 μg/mL, respectively.

Effect of Defatted Rice Bran Content on Physicochemical and Sensory Properties of Edible Cutlery Made from Rice Flour Green Composites using Compression Molding

The optical properties, moisture content, water activity, water absorption, mechanical properties, morphological observations, and sensory properties of edible spoons made from rice flour and rice flour green composites were investigated. The rice flour green composites were prepared with different weight ratios of rice flour and defatted rice bran as 100:0, 75:25, 50:50, and 25:75 by compression molding at 150°C at a fixed pressure of 9 bar for 7 min. Increasing the weight proportion of defatted rice bran in rice flour green composites resulted in higher lightness values, yellowness values, and water absorption, but redness values and moisture content decreased. Weight proportions of defatted rice bran in rice flour green composites up to 50 improved mechanical properties (both Izod impact and flexural strength). The cross-sectional surface after flexural testing of rice flour spoons was smooth, whereas rice flour green composite spoons were rough. Sensory properties of rice flour green composite spoons showed reduced appearance scores, color scores, texture scores, and overall preference scores but odor scores increased compared with rice flour spoons. Maximum compression force of rice flour green composite spoons increased with increasing weight proportion of defatted rice bran. An increase in maximum compression force measured by the mechanical testing equipment was related to a decrease in texture scores. Spoons made from rice flour and rice flour green composites showed promise as single-use edible cutlery and packaging.

The Separation of Free Bran by Using Electricity-Assisted Electrostatic Field System

In this study, it was to identify a method for separating the free bulgur bran from the fine bulgur during the production of bulgur. This was attempted by creating an electrostatic field using a PVC surface. It was observed that the issue of free bran, which adversely affects the packaged products visually, was effectively solved by this method. In contrast to conventional techniques, an alternative methodology was employed which utilizing a device comprising a folded PVC surface (folded curved channel). The configuration of the experimental apparatus was developed with dimensions of 4, 5 and 6 cm in width, 20, 40 and 60 cm in length, and angles of 30, 35 and 40 degrees, respectively. At the end of the PVC surface, plates were placed to create an electric field. In order to create the electric field, one of the plates was charged with a positive and the other with a negative charge. The distance between the plates was varied according to the width of the tunnel. The expected results were obtained in the layered PVC system. Consequently, a fine bulgur mixture consisting of 5 g of bran per 1000 g of bulgur was introduced into the experimental system at a flow rate of 0.89 g/s. This resulted in a notable reduction in the free bran content, which decreased from 5 g to approximately 2 g.

Effect of Concentration and Frequency of Feeding with Food (Fermented Rice Bran) on Mass Culture of Natural Copepod

Development of natural copepod production using fermented rice bran at different concentrations and feeding frequencies was studied. The experiment followed a factorial design with two factors: rice bran concentration (50, 100, and 150 ppm) and feeding frequency (first feeding only and second feeding on day 4 after the first feeding). The experiment was conducted in 18 plastic buckets of 10-liter capacity for a duration of 30 days. The results showed that copepods responded to the increase and decrease in density in the same direction. The interaction between the two factors (rice bran concentration and feeding frequency) showed a significant influence on the copepod density (p<0.05). The highest copepod densities were observed when using first feeding only at a high rice bran concentration of 150 ppm (Mean±SE) of 6.4±1.4a ind./ ml. For the second feeding on day 4 after the first feeding, copepod densities were lower for all concentrations: (Mean±SE) 2.7±0.4, 2.4±0.3, 2.1±0.5 ind./ ml respectively. The most abundant types of copepods were from the orders Calanoid, Cyclopoid, and Harpacticoid copepod with percentages of 64.9, 23.3, 11.8 ind./ml, and the copepod stages were represented by nauplii, adult, copepodite, the adult with eggs. Their percentages were 38.9±2.0, 37.0±1.7, 23.6±1.4, 0.5±0.2 ind./ml, respectively. It can be concluded that using fermented rice bran at a high concentration of 150 ppm with the approach of first feeding only is sufficient enough to increase the mass culture of natural copepods.

Assessing the influence of extrusion processing on functional properties and phytochemical profiles in diverse rice bran varieties

AbstractBackground and ObjectivesThe aims of this study were to assess the functional and phytochemical characteristics, as well as the antioxidant properties, of bran from five distinct rice varieties. Additionally, it evaluated the impact of extrusion cooking on the composition and quantity of individual phytochemicals in both free and bound states in the bran of these varieties.FindingsThe functional properties and phytochemical profiles of raw and extruded rice bran from different rice varieties differed significantly. The extrusion process significantly influenced the color, protein solubility, foaming properties, polyphenolics, and amino acid composition of rice bran. Total phenolics ranged from 3.18 to 4.80 mg GAE/g, increased by 12.6%–17% postextrusion. Similarly, total flavonoid content ranged from 15.22 to 17.37 mg RTE/100 g, with a 30%–33% increase after extrusion cooking. Throughout the extrusion process, a rise in the concentration of free phenolics accompanied by a decrease in the concentration of bound phenolics was observed.ConclusionThe study revealed the impact of extrusion cooking on the distribution of total phytochemicals, particularly phenolics and flavonoids, and the levels of antioxidant activity in free and bound phenolics, as well as amino acid composition and functional properties. The extrusion cooking increased levels of free phenolics and 2,2‐diphenyl‐1‐picrylhydrazyl activity, while bound forms decreased. Extrusion cooking variably impacted the functionality and phytochemical content of bran from different rice varieties, thus influencing their likely applications.Significance and NoveltyThis study established the foundation for producing food products using extruded rice bran, offering health benefits and meeting the growing demand in the functional food sector.

Determination and prediction of the net energy content of wheat bran for pregnant sow

ABSTRACT Two experiments were conducted to determine net energy (NE) values of wheat bran ingredients and develop a prediction equation for NE of wheat bran. In each experiment, 12 multiparous pregnant sows were allocated to two 3 × 6 Youden squares with three consecutive periods and six diets in each square. The study consisted of six diets, including a corn-soybean meal basal diet and five diets formulated with 29.2% wheat bran. Each period lasted for 10 d, with 5 d allocated for adaptation and followed by 5 d for heat production measurement. Sows were provided feed at 604 kJ/kg BW0.75·d−1. On day 10, sows underwent fasting to measure fasting heat production. Results indicated that the inclusion of wheat bran in the diets significantly reduced digestibility of energy and nutrients in (p < 0.05). The average net energy (NE) content of wheat bran was determined to be 8.8 MJ/kg DM. A regress equation NE = 7.968 + 0.28 × CP + 0.607 × EE − 0.782 × ash − 0.05 × hemicellulose (R2 = 0.98, p < 0.01) was found to accurately predit the NE value when feeding pregnant sows with wheat bran-based diets. In conclusion, the net energy content of wheat bran fed to pregnant sows ranged from 7.24 to 10.67 MJ/kg DM and can be effectively estimated using proximate analysis methods.

Biochemical Characterization and Application of Zearalenone Lactone Hydrolase Fused with a Multifunctional Short Peptide.

Zearalenone (ZEN) is an estrogenic mycotoxin causing reproductive toxicity in livestock. Currently, lactone hydrolases are used in the enzymatic degradation of ZEN. However, most lactone hydrolases suffer from low degradation efficiency and poor thermal stability. ZHD518, as a documented neutral enzyme for ZEN degradation, exhibits high enzymatic activity under neutral conditions. In this study, a multifunctional peptide S1v1-(AEAEAHAH)2 was fused to the N-terminus of ZHD518. Compared with the wild-type enzyme, the peptide fusion significantly enhanced protein expression by 1.28 times, enzyme activity by 9.27 times, thermal stability by 37.08 times after incubation at 45 °C for 10 min and enzyme stability during long-term storage. Moreover, ZEN concentrations in corn bran, corn germ meal, and corn gluten powder decreased from 5.29 ± 0.04, 5.31 ± 0.03, and 5.30 ± 0.01 μg/g to 0.48 ± 0.05, 0.48 ± 0.06, and 0.21 ± 0.04 μg/g, respectively, following a 60 min treatment with S1v1-GS-ZHD518, resulting in degradation rates of 90.98, 91.00, and 95.32%, respectively. In conclusion, the properties of S1v1-GS-ZHD518, such as its efficient degradability, high temperature resistance and storage resistance, offer the possibility of its application in food or feed.

Thermal processing of wheat bran: Effect on the bioactive compounds and dietary fiber

In the current study bran from six wheat cultivars were subjected to different heat treatments and the effect of heat treatments on the bioactive composition, dietry fibre content and structure of wheat bran was evaluated. The findings indicated that thermally treated wheat bran contains higher soluble dietary fiber, but lower insoluble and total dietary fiber than untreated wheat bran samples. Microwave heat treatment caused highest increase in the soluble dietary fiber content and highest soluble dietary fiber content was observed in bran of WH-1105 wheat variety. The presence of six different phenolic acids evaluated were gallic acid, p-hydroxybenzoic acid, ferulic acid, syringic acid, vanillic acid, and p-coumeric. Heat treatment caused significant increase in all the six phenolic acids. The bran sample obtained from wheat variety WH-1105 showed highest level of all phenolic acid among the all-bran sample obtained from other wheat varieties. Among the all heat treatments, microwave heat treatment caused highest increase in the phenolic acids. Among all phenolic acid evaluated highest increase was observed for syringic acid after microwave heat treatment in the bran of WH-1105 wheat variety. Further it was observed that crystallinity index significantly increased after thermal treatment and microwave heating caused higher increase in crystallinity than other heat treatments.

Zinc biofortification of wheat through fertilizer and genotype management

This study investigated the responses of two wheat varieties, Alvand (Zn-inefficient) and Pishtaz (Zn-efficient), to various zinc (Zn) fertilization methods to determine optimal strategies for enhancing wheat growth and grain quality. The primary aim of this research was to evaluate the effects of various Zn fertilization strategies, including foliar applications of Zn sulfate and Zn-EDTA with and without urea, as well as synthetic Zn amino acid complexes, along with soil applications of Zn sulfate, on the yield and nutritional quality of grains in these two contrasting wheat varieties. The results revealed that wheat varieties responded differently to Zn treatments. While Alvand showed a promising trend of elevated grain yield with foliar zinc sulfate application, Pishtaz exhibited a stronger response to foliar treatments like Zn-Met and Zn-EDTA + urea. Yield components as 1000-grain weight and spike weight, were significantly influenced by Zn fertilization. Foliar application of zinc sulfate + urea enhanced 1000-grain weight in Alvand, whereas Zn-EDTA + urea substantially increased spike weight in Pishtaz. Soil application of zinc sulfate was found to be as an effective method to enhance grain Zn content. Furthermore, the Zn concentrations in flour, straw, bran, and roots elucidated the complex patterns of Zn distribution among various plant tissues. Soil applications were particularly effective in increasing Zn levels in flour and bran, while foliar treatments influenced Zn content in straw and roots. Overall, this research highlights the importance of Zn fertilization strategies for different wheat varieties biofortification. These findings can provide practical implications for sustainable wheat production, addressing Zn deficiency challenges, and advancing food security worldwide. Further exploration into the underlying mechanisms of these responses is encouraged to refine Zn management practices for wheat cultivation.

Enhancing nutritional quality and bioactivity of wheat bran through acid and alkaline pretreatments

The effect of chemical processing, such as acid and alkaline pretreatments, on the phenolic profile, lipid components, and hydrosoluble protein content (HPC) in wheat bran (WB) was investigated. After acid pretreatment, the results provided an increase of over twofold in total reducing sugar (TRS). The sugars that have been identified are maltose, glucose, and fructose. After acid pretreatment, the total phenolic content increased by 41.95% compared with the untreated sample. Antioxidant potential, as assessed by the DPPH assay, significantly increased from 95.08 ± 1.13 μM TE/g DW in the untreated sample to 575.83 ± 2.41 μM TE/g DW following acid pretreatment. In the alkaline-treated sample, the total HPC increased to 16.58 ± 0.38 mg/100 g DW from 4.01 ± 0.17 mg/100 g DW. The fatty acid profile confirmed the presence of oleic acid (C18:1, n-9), linoleic acid (C18:2, n-6), and palmitic acid (16:0) as major components in analyzed samples. Chemical pretreatments significantly influenced all 13 identified phenolic compounds in WB, including avenanthramides, cinnamic acids (e.g., p-coumaric acid, ferulic acid, synaptic acid), and benzoic acids (e.g., vanillic acid). The study provides valuable insights into the development of sustainable approaches for using cereal bran to produce bioactive compounds with potential health benefits.

The Influence of Increasing Roughage Content in the Diet on the Growth Performance and Intestinal Flora of Jinwu and Duroc × Landrace × Yorkshire Pigs.

The Jinwu pig (JW) is a hybrid breed originating from the Chinese indigenous Jinhua pig and Duroc pig, boasting excellent meat quality and fast growth rates. This study aimed to verify the tolerance of JW to roughage, similar to most Chinese indigenous pigs. In this research, two types of feed were provided to JW and Duroc × Landrace × Yorkshire pigs (DLY): a basal diet and a roughage diet (increasing the rice bran and wheat bran content in the basal diet from 23% to 40%) for a 65-day experimental period. The roughage diet showed an increasing trend in the feed conversion ratio (F/G), with a 17.61% increase in feed consumption per unit weight gain for DLY, while the increase for JW was only 4.26%. A 16S rRNA sequencing analysis revealed that the roughage diet increased the relative abundance of beneficial bacteria, such as Lactobacillus and Clostridium, while reducing the relative abundance of some potential pathogens, thus improving the gut microbiota environment. After being fed with the roughage diet, the abundance of bacterial genera, such as Treponema, Terrisporobacter, Coprococcus, and Ruminococcaceae, which aid in the digestion and utilization of dietary fiber, were significantly higher in Jinwu compared to DLY, indicating that these bacterial genera confer Jinwu with a higher tolerance to roughage than DLY.

Calcium, phosphorus, and phytic acid of fermented rice bran

Abstract Rice bran is one of the ingredients for poultry feed and is usually used in up to 10% of chicken feed. The restricted utilization of rice bran stems from its elevated levels of crude fiber (24.43%) and phytic acid (6.9%). Fermentation offers a means to diminish the amounts of crude fiber and phytic acid present. The fermentation requires carbon as an energy source for microorganisms. Palmyra sap (PS) can be used as a carbon source. PS is a local resource in East Nusa Tenggara that can be used as an additive. The objective of this study is to investigate the impact of fermentation duration, along with the addition of 10% palmyra sap, on the calcium, phosphorus, and phytic acid levels in rice bran. A complete random design was used, comprising three treatments with five replications for each. These treatments included: DN0 (no fermentation), DN6 (6 days of fermentation), and DN12 (12 days of fermentation). The parameters measured were the content of calcium, phosphorus, and phytic acid. The data underwent analysis using variance analysis followed by Duncan’s multiple range test. The findings indicated that fermentation durations led to a reduction in calcium and phytic acid levels, with no notable impact on the phosphorus content in rice bran. Specifically, the 12-day fermentation period yielded the lowest phytic acid content in rice bran.

A Review on Nutritional Powerhouse, Exploring the Health Benefits of Rice Bran

This comprehensive review delves into the nutritional powerhouse that is rice bran, shedding light on its multitude of health benefits. The introduction provides an overview of the significance of rice bran in human nutrition, setting the stage for a deeper exploration. The subsequent sections delve into the nutritional richness of rice bran, highlighting its vital components, including essential vitamins, minerals, and dietary fiber. Antioxidant properties of rice bran are discussed in detail, emphasizing their role in combating oxidative stress and promoting overall well-being. The review also delves into the impact of rice bran on cholesterol management, shedding light on its potential to reduce cardiovascular risks. The effects of rice bran on digestive health are elucidated, showcasing its positive influence on gut function. The extraction process of rice bran is examined to better understand its utilization in various applications. Determinations of gamma oryzanol and alpha tocopherol content in rice bran are elucidated, underscoring their nutritional significance. Finally, the review concludes by offering insights into the future perspectives of rice bran research, hinting at its untapped potential in nutrition and health. This comprehensive exploration serves as a valuable resource for researchers, nutritionists, and consumers interested in harnessing the nutritional benefits of rice bran.

Towards sustainable upcycling of side streams of purple bread wheat using dry fractionation: Enhancing bioactive compounds and reducing harmful elements

Side streams from milling result in significant food wastage. While highly nutritious, their harmful elements raise concerns. To repurpose these side streams safely, this study designed a dry fractionation technique for anthocyanin-rich purple bread wheat. Four fractions - from inner to outer layers: flour, middlings, shorts and bran – alongside whole-wheat flour were obtained and examined by microstructure, antioxidant activity, anthocyanin profiles, and essential and harmful minerals. Across the four investigated cultivars, both anthocyanin content and antioxidant capacity increased from inner to outer layers. In comparison to flour, cyanidin-3-glucoside concentrations in middlings, shorts and bran were 2–5 times, 3–9 times, and 6–19 times, respectively. Concentrations of Cr, Ni, Sr and Ba progressively increased from inner to outer layers, Pb and Se exhibited uniform distribution, while Al was more concentrated in inner layers. These findings indicate that the fractionation technique is effective in deriving valuable ingredients from underexploited side streams, especially bran.

Мукомольные и физико-химичес¬кие свойства тритикалево-конопляной муки

The purpose of the study is to determine the milling and physicochemical properties of triticale-hemp flour of various ratios. Adding hemp seeds to the grinding triticale-hemp grain mixture has a positive effect and increases the yield of triticale-hemp flour. Compared to the original sample of triticale grain, the yield of triticale-hemp flour with the addition of 10% hemp increased by 5.5 %, which indicates the high economic efficiency of the developed technology. The weighted average fat content in triticale-hemp flour streams in a ratio of 96 : 4 %, taking into account the yield, is 3.05 %, and the protein content is 12.86 %; the weighted average fat content in triticale-hemp flour streams in a ratio of 94 : 6 %, taking into account the yield, is 3.58 %, and the protein content is 13.16 %; the weighted average fat content in triticale-hemp flour streams in a ratio of 92 : 8 %, taking into account the yield, is 4.13 %, and the protein content is 13.63 %; The weighted average fat content in triticale-hemp flour streams in a ratio of 90 : 10 %, taking into account the yield, is 4.85 %, and the protein content is 12.67 %. The weighted average fat content in triticale-hemp bran in different ratios, taking into account the yield, is 3.34 %, and the protein content is 14.44 %. The most optimal ratio of triticale-hemp grinding mixture is 92 : 8, at which the fat content in triticale-hemp flour increases by 329 %, and the protein content by 16.5 % compared to the control triticale flour.

Digital monitoring and response surface methodology optimization of wheat bran bleaching by hydrogen peroxide and its incorporation into wheat Flour

What bran contains valuable molecules having high nutritional value. However, the characteristic dark color and the poor functional properties of this material make its use as an ingredient in foods very limited. Thus, to improve its potential application in the food industry, it is important to modify its color and structure by appropriate treatment. The aim of this study was to bleach wheat bran using hydrogen peroxide and optimize the bleaching conditions. Response surface methodology was employed to determine the optimal concentrations of hydrogen peroxide and wheat bran (WB), as well as the process duration required to achieve the best chromatic profile. The optimized conditions successfully eliminated the brown color of the wheat bran, resulting in a final product characterized by a chromatic profile compatible with commercial wheat flour, exhibiting the following values: L* = 78, a* = -2.6, and b* = 18.8. These results were achieved using a hydrogen peroxide concentration of 20 %, a wheat bran concentration of 10 %, and a contact time of 20 min. Under these bleaching conditions at pH 11, the resulting bran exhibited lower water retention capacity and a significantly increased extractability of dry matter in aqueous media, rising from 20 % for the unbleached bran to 90 % for the bleached bran. Additionally, when mixed with wheat flour, the results indicated a uniform color when combining wheat flour with 10 % bleached bran. In contrast, the unbleached wheat bran showed the presence of two colors on the surface of the mixtures, as revealed by digital analysis.

A comparative analysis of cutin monomers from cereal brans and fruit peels: Isolation and characterization

Plant cuticles contain mainly lipid polymers (cutin), protecting them against desiccation and environmental stresses. The monomeric composition of the cuticular polymer fractions of three cereal fibers: maize bran, wheat bran and sorghum bran, as well as hemicellulose/cellulose fractions isolated from sorghum bran were investigated and compared with cuticular content isolated from apple and tomato peel samples. Total cuticular contents in apple and tomato peels were the highest, ranging from 54.5 % to 54.8 %, when compared with the total cuticular content of maize, wheat and sorghum brans. Among three cereal samples, the cuticular material content in sorghum bran (7.14%) was higher than the maize bran and wheat bran (3.92% and 5.92% respectively). The hexadecanoic acid (C16), octadecanoic acid (C18), ω-hydroxy fatty acids, with medium chain functional groups such as enoic, epoxy and hydroxyl groups were identified in each cutin sample. The percentage of p-coumaric acid in apple and tomato peel samples were 84.0% and 78.7% respectively of the total phenolic acids present. The ferulic acid content in maize, sorghum and wheat brans were 94.1%, 92.8% and 88.0% respectively, indicating that ferulic acid was the major phenolic compound in these brans.

The Effect of Feed Supplement Balance on the Nutritional and Mineral Content of Rice Bran Fermented with Bacillus amyloliquefaciens

This research aims to determine the balanced effect of feed supplements on the nutritional and mineral content of rice fermented with Bacillus amyloliquefaciens. The research used a completely randomized design with a 3 x 3 x 3 factorial pattern with three replications for each treatment combination. The treatment factors consist of factor I, three levels of Zn (25, 50, 75 ppm); factor II, three levels of urea (1.0, 1.5, 2.0%); and factor III, three levels of sulfur (0.2, 0.4, 0.8%). The research results showed that treatment A (Zn), factor B (Urea) had a very significant effect (P&lt;0.01) and factor C (sulfur) had a non-significant effect (P&gt;0.05). Treatment of factors A (Zn) and B (urea) had a significantly different effect (P&lt;0.05) on calcium content. Factor C (sulfur) had no significant effect (P&gt;0.05), and there was no interaction between treatment factors. Treatment of factor A (Zink), factor B (urea), and factor C (sulfur) had no significant effect (P&gt;0.05). There is an interaction between the AC factor (Zn and sulfur), while there is no interaction between the AB factor (Zn and urea), the BC factor (urea and sulfur), and the ABC factor (Zn, urea and sulfur). It can be concluded that the administration of 25 ppm Zn, 2% urea, and 0.2% sulfur gave the best results on the crude protein content (22.62%), calcium (0.33%), and phosphorus (1.22%) of fermented rice bran with Bacillus amyloliquefaciens.

Solid-state fermentation by S. cerevisiae with high resistance to ferulic acid improves the physicochemical properties of wheat bran and quality of bran-rich Chinese steamed bread.

Wheat bran has numerous health benefits, but its poor processing and sensory properties limit its application in the staple food industry. Fermentation by S. cerevisiae changes the performance of wheat bran. However, high levels of ferulic acid (FA) inhibit S. cerevisiae. The effects of solid-state fermentation of S. cerevisiae with high resistance to FA on the physicochemical properties of wheat bran and the quality of bran-rich Chinese steamed bread (CSB) were investigated. The results showed that the growth of S. cerevisiae was inhibited by FA in a dose-dependent manner. Short-term adaptation strategies efficiently improved the tolerance of S. cerevisiae to FA stress. Compared with the parental strain (PS), fermentation of the short-term adapted strains (adapted strains) significantly increased the FA, total phenol, and soluble dietary fiber content in wheat bran. Wheat bran fermented by the adapted strains had a higher antioxidant capacity than wheat bran fermented by PS. In addition, compared with the PS, the wheat bran fermented by the adapted strains can decrease the hardness, improve the specific volume, and the quality of CSB. Thus, solid-state fermentation of the adapted strain is a potentially effective method to improve the nutritional and physicochemical properties of wheat bran as a cereal food ingredient.