Fermented Rice Bran Research Articles

Pengaruh Pemberian Campuran Fermentasi Ampas Tahu dan Dedak Padi dalam Ransum terhadap Performa Bebek Pedaging Hibrida

The study aimed to determine the effect of giving a mixture of fermented tofu dregs and rice bran in the ration on the optimal performance of hybrid ducks. The research has been held for 35 days from 22 July 2020 to 25 August 2020, located at Reungas Village, Jagabaya Village, Cimaung District, Bandung Regency, West Java Province. The research was carried out experimentally with a completely randomized design (CRD), consisting of four treatments, namely P0 (giving basal ration 100%), P1 (giving basal ration 80% + fermented tofu dregs 10% + fermented rice bran 10%), P2 (giving basal ration 70% + fermented tofu dregs 15% + fermented rice bran 15%), and P3 (giving basal ration 60% + fermented tofu dregs 20% + fermented rice bran 20%). Each treatment was repeated 5 times and each repetition consisted of 5 hybrid ducks. The observed variables were ration consumption, body weight gain and ration conversion. The data obtained were analyzed using variance (ANOVA), if there was an effect of treatment followed by Duncan's Multiple Range Test. The results showed that the mixture of fermented tofu dregs and rice bran each 20% in the ration could produce optimal performance with ration consumption of 3,042.49 g/ tail, body weight gain of 1,671.88 g/ tail, and ration conversion 1.79.

Maggot Black Soldier Fly (Hermetia illucens) Nutritional Content Using Various Culture Media

Maggot black soldier fly (Hermetia illucens) is an insect that is environmentally friendly and can be mass produced and does not compete with humans. In addition, insect cultivation can reduce organic waste that has the potential to pollute the environment. Maggot black soldier fly (Hermetia illucens) has a high crude protein content of 42.1%. The length of the life cycle and the high and low nutrient content of the maggot are influenced by the maggot growing media used. In this study using EM4 as a bio-activator for fermentation of rice bran, coconut dregs, tofu dregs and palm kernel cake. The function of this fermentation is to increase the nutrients contained in this material which will later be used as a growing medium for maggot and maggot is one of the alternatives to feed protein sources from fish meal. The study was conducted experimentally using a completely randomized design (CRD) 5 treatments and 4 replications, with the weight of each experimental unit the media content is 1 kg and filled with 1 g of BSF eggs and the media size is 37 cm long, 26 cm wide and 10 cm high. The parameters of this study consisted of maggot production and maggot nutritional content, namely moisture content, ash content, crude protein, crude fat and carbohydrates. Based on research results P0 (100% fermented rice bran) obtained an average maggot production of 525g, KA maggot 8,16%, KAb maggot 7,83%, PK maggot 44,82%, LK maggot 21,62% and 17.58% maggot carbohydrates respectively. P1 (50% fermented rice bran + 50% fermented coconut dregs) obtained an average maggot production of 467.5g, KA maggot 9,57%, KAb maggot 9,03%, PK maggot 44,68%, LK maggot 20,51% and 16.20% maggot carbohydrates respectively. P2 (50% fermented rice bran + 50% fermented tofu dregs) obtained an average maggot production of 545.25g, KA maggot 9,02%, KAb maggot 8,32%, PK maggot 44,74%, LK maggot 18,57% and 20.09% maggot carbohydrates respectively. P3 (50% fermented rice bran + 50% palm kernel cake) obtained an average maggot production of 542g, KA maggot 9,16%, KAb maggot 9,22%, PK maggot 43,72%, LK maggot 19,87% and 18.02% maggot carbohydrates respectively. P4 (25% fermented rice bran + 25% fermented tofu dregs + 25% fermented coconut dregs + 25% palm kernel cake) obtained an average maggot production of 831.5g, KA maggot 9,08%, KAb maggot 9,35%, PK maggot 44,38%, LK maggot 17,01% and 20.18% maggot carbohydrates respectively. From the research results, it can be concluded that the use of culture media with a combination of 25% fermented rice bran + 25% fermented coconut dregs + 25% fermented tofu dregs + 25% fermented palm kernel meal is the best combination where the production reaches 831.5 g bsf and 20 carbohydrates. , 18% but could not increase moisture content, ash content, crude protein and crude fat.

The potency of Pediococcus pentosaceus incubated with Moringa oleifera in fermentation process to increase nutrient content of rice bran

This study aimed to improve the nutritional quality of rice bran by using Pediococcus pentosaceus incubated with Moringa oleifera extract (MOE) extract in rice bran fermentation. The treatments were divided into 7 treatments and 3 replications, as follows: P0: control; P1: 1% P. pentosaceus); P2: (1% P. pentosaceus + 1% MOE); P3: (1% P. pentosaceus + 2% MOE); P4: (2% P. pentosaceus; P5: (2% P. pentosaceus + 1% MOE); P6: (2% P. pentosaceus + 2% MOE). MOE was added to probiotics according to the dose of treatment and then incubated at 37ºC for 24 hours. Furthermore, synbiotic had been used to ferment rice bran for 5 days under anaerobic conditions. The results indicate that there was a significantly different (p <0.05) in the group treatments and group control on the content of extract ether, crude protein, nitrogen-free extract, crude fiber, and metabolizable energy. The use of synbiotics in the treatment showed an increase in crude protein by 16.76%, a decrease in crude fiber by 23.35, a decrease in extract ether by 19.86%, NFE 9.47%, and an increase in metabolizable energy from 3057.41 to 3153.08 kcal/kg. Based on the results of this study, it could be concluded that the use of P. pentosaceus incubated with M. oleifera extract could be used to improve the nutritional quality of rice bran.

Effect of fermented rice bran concentration using Lactobacillus sp in artificial feed on growth performance and enzyme activity of tilapia Oreochromis niloticus (Linnaeus, 1758)

This study aims to determine the effect of the dose of fermented rice bran using Lactobacillus sp. on growth performance and enzyme activity in tilapia. This research was conducted in Sidenreng Rappang Regency. The test animal used was tilapia larvae measuring 1.17 g. The maintenance container is a tarp pool with a size of 1 m x 1 m x 1 m filled with fresh water as much as 85 L. The study was designed using a completely randomized design consisting of four treatments and three replications, thus there were 12 experimental units. The treatment was determined based on the dose of fermented rice bran using Lactobacillus sp. which differ, namely 0, 10, 15 and 20%. The test feed was given to tilapia larvae, which were stocked with 20 fish per container for 60 days of rearing. The specific growth rate data of tilapia were analysed using analysis of variance (ANOVA) and enzyme activity was analysed descriptively based on the viability of tilapia. The results showed that tilapia fed with 20% fermented rice bran had a significant effect on the specific growth rate, protease and amylase enzyme activity. The optimal dosage of fermented rice bran using Lactobacillus sp. is 15-20%.

Improvement of cosmeceutical properties in rice by-products by solid state fermentation with Aspergillus oryzae and effects of different extracting conditions

Rice milling generates a lot of rice by-products and they are commonly used as an animal feed ingredient. However, they have high cosmeceutical values, attributed to their high content of bioactive compounds. In the present study, rice by-products (broken rice and rice bran) were subjected to solid state fermentation (SSF) using Aspergillus oryzae at 30° C for 12 days and their cosmeceutical potentials were then evaluated. Different extraction conditions such as the type of solvent (water, 50% ethanol) and extraction temperature (30°C, 40°C) were also optimized using a one-factor-one-time approach. Through tyrosinase inhibition assay, it was observed that SSF has improved the anti-pigmentation effect of broken rice and rice bran 7.4-fold and 11.2-fold in comparison to their unfermented substrate, respectively. SSF has also improved the anti-ageing effect of broken rice and offered 6.6-fold of improvement in fermented rice bran. In extraction optimization studies, a stronger anti-ageing effect was observed in the water extract of both fermented substrates extracted at 40°C while the anti-pigmentation effect is stronger on 50% ethanol extract in fermented rice bran. Most phenolic acids that are commonly related to cosmeceutical purposes were detected in the extracts of both fermented substrates while most of the organic acids were detected in the water extract. Our study suggests that SSF using A. oryzae could improve the cosmeceutical activities of rice byproducts, and both water and 50% ethanol extracts have high potential to be developed as cosmeceutical bio-ingredients.

Preventive effect of fermented brown rice and rice bran on spontaneous type 1 diabetes in NOD female mice

Abstract Consumption of brown rice and rice bran fermented with Aspergillus oryzae (FBRA) suppresses spontaneously occurring diabetes in female NOD mouse. While control diet-fed mice showed glucosuria and hyperglycemia at around 20 week of age and the ratio reached to 57% at 30 weeks of age, the ratio did not increase in the 0.5% FBRA-containing diet-fed group. The FBRA-fed group at 30 weeks of age kept higher ratio of intact islets and showed significantly lower insulitis score compared to the control diet group, with dose-dependency from 0.25% to 0.5% dietary concentration of FBRA. The percentage of diabetic mice was significantly lower at 24 weeks of age as compared to the control group (p = 0.01, log rank test). These results indicate that the suppressive effects of dietary administration of 0.5% FBRA in delaying the spontaneous onset of diabetes in NOD mice is probably achieved by maintaining the number of intact islets.

Non-volatile compounds and blood pressure-lowering activity of Inpari 30 and Cempo Ireng fermented and non-fermented rice bran

<abstract> Rice bran, a by-product of the rice milling process, has high nutritional and bioactive components. The fermentation process has been adopted to enhance the nutritional quality of rice bran. The objective of this study was to identify and compare non-volatile compounds of fermented and non-fermented Inpari 30 and Cempo Ireng rice bran and its blood pressure-lowering activity. Each sample of rice bran was fermented by <italic>Rhizopous oligosporus</italic> for 72 hours at 30 ℃, using solid-state fermentation. In this study, non-fermented rice bran was used as a control. Non-targeted analysis of samples was carried out by Ultra performance liquid chromatography-tandem mass spectrometry with electrospray ionization in positive ion mode. For animal study, we used stroke-prone spontaneously hypertensive rats (SHRSP)-a model of hypertension-related disorders similar to human essential hypertension. Principal component analysis was done to categorize non-volatile compounds, based on its relative concentration. Seventy-two non-volatile compounds were identified in fermented and non-fermented rice bran, classified into secondary metabolites (36 compounds), lipids (16 compounds), amino acids (8 compounds), vitamins and cofactors (7 compounds), peptides (3 compounds), nucleotides (1 compound), and carbohydrates (1 compound). Adenosine was the most dominant of the non-volatile compounds in all rice bran samples. Further, blood pressure-lowering activity was shown in Inpari 30 fermented rice bran after six hours of administration in SHRSP. This study revealed a diversity of non-volatile compounds in fermented and non-fermented versions of Inpari 30 and Cempo Ireng rice bran that have anti-hypertensive effects. This study may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity. </abstract>

A Short Review: Bioactivity of Fermented Rice Bran.

Rice bran is a by-product of the rice milling process, which refers to the processing of brown rice into polished rice. It contains a considerable amount of functional bioactive compounds. However, the utilization of these compounds is limited and calls for an effort to ferment rice bran. One of the methods that can significantly increase the added value of rice bran as well as its bioactivity is the solid-state fermentation. It can also be one of the strategies that help in the production of rice bran as a functional ingredient with higher bioactivity for health promotion.

Antioxidant compounds from rice bran fermentation by lactic acid bacteria

This research aims to study antioxidant compounds of two rice bran strains (Khao Bahn Nah and Thai jasmine) in different moisture contents (50 and 75% w/v) with solid state fermentation (SSF) by lactic acid bacteria (LAB) as Lactobacillus casei and Lactobacillus plantarum . After the incubation at 24, 48, and 72 h, the highest total polysaccharide (38.77 ± 1.21 mg/mL) found in Thai jasmine without SSF at 75% w/v moisture after 72 h. While the rice bran extract with SSF by both LAB presented higher amount of phenolic content and antioxidant activity than the rice bran extract without SSF, particularly Khao Bahn Nah extract with 50% w/v moisture by L. plantarum at 48 h showed the maximum phenolic compound (2.85 ± 0.05 mg/mL). As well as the best percentage of antioxidant activity found in both fermented rice bran extract strains with 50% moisture by L. casei with the same incubation time at 48 h (Thai jasmine = 78.79% and Khao Bahn Nah = 78.49%). HPLC chromatogram revealed the composition of phenolic compounds in both rice bran extract strains, mainly in Thai jasmine with SSF by L. casei at 50% w/v moisture for 48 h displayed the best quantity of tocopherol (4.51 ± 0.38 mg/L), gamma-oryzanol (3.61 ± 0.15 mg/L), coumaric acid (14.47 ± 1.20 mg/L) and ferulic acid (35.23 ± 0.82 mg/L). From the potential of antioxidant activity and total phenolic content of rice bran extract showed the possibility of adding value to the agricultural residue. Therefore, the rice bran extract by SSF may be applied to become a functional food product in the future.

Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential.

Rice bran (RB) is a byproduct of the rice industry (milling). For the fermentation process and to add value to it, RB was sprayed with fungal spores (Aspergillus oryzae MTCC 3107). The impact of fermentation duration on antioxidant properties was studied. Total phenolic content (TPC) determined using the Folin–Ciocalteu method, increased during fermentation until the 4th day. The antioxidant activity analyzed using the 2,2 Diphenyl–1′ picrylhydrazyl (DPPH) assay, total antioxidant activity (TAC), 2,2′-azinobis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) assay, reducing power assay (RPA) and hydroxyl free radical scavenging activity (HFRSA) for fermented rice bran (FRB) were determined and compared to unfermented rice bran (URB). TAC, DPPH, ABTS+ and RPA of FRB increased till 4th day of fermentation, and then decreased. The specific bioactive constituents in extracts (Ethanol 50%) from FRB and URB were identified using high performance liquid chromatography (HPLC). HPLC confirmed a significant (p < 0.05) increase in gallic acid and ascorbic acid. On the 4th day of fermentation, the concentrations of gallic acid and ascorbic acid were 23.3 and 12.7 µg/g, respectively. The outcome of present investigation confirms that antioxidant potential and TPC of rice bran may be augmented using SSF.

Fermented rice-bran by Saccharomyces cerevisiae: Nutritious ingredient in the formulation of gluten-free cookies

Rice bran is rich in protein, lipid and other nutrients. The objective was to evaluate the effect of rice flour and rice bran fermented by Saccharomyces cerevisiae in gluten free cookies formulation, as well to characterize them for their physicochemical and antioxidant properties, sensory and microbiological. The formulations were elaborated with different levels of rice bran fermented (25 g, 50 g and 100 g, or 7.08%, 14.16% and 28.33%, respectively) besides rice flour, control (without it) and other ingredients. The proximate composition, phenolic profile and antioxidant activity, sensory analysis and shelf life were determined in formulations. The use of fermented-rice bran show to be a potential substitute for wheat flour in cookie making. All formulations presented higher protein level, phenolic compounds and their antioxidant activity, and shelf life was 90 days. The cookies also presented good sensory attributes and acceptability by the consumer, highlighting the formulation of 25 g fermented-rice bran. The use of rice bran fermented by S. cerevisiae proved to be a potential alternative as an ingredient in the preparation of gluten-free cookies.

Physicochemical properties of fermented rice bran in optimal lactic acid bacteria growth

This work aimed to characterize the physicochemical properties of fermented rice bran in optimal incubation time with two lactic acid bacteria. Fermented rice bran was prepared by inoculation of rice bran using Lactococcus lactic and Lactobacillus plantarum (6.0-7.5 x 104 CFU/mL) at 37°C for 96 h in a solid state condition. Physicochemical composition of fermented rice bran was analyzed by proximate, color test, reducing sugar, solubility, phenolic content and morphology image. Fermentation of rice bran with lactic acid bacteria had increased its protein content and phenolic content (25-70%). In contrast, fat content, carbohydrate, and reducing sugar of rice bran were decreasing during fermentation. SEM analysis indicated changes in rice bran surface structure after enzymatic process compared to unfermented rice bran.

Anti‐inflammatory effect of fermented brown rice and rice bran with Aspergillus oryzae on mice

AbstractAimIn this study, we examined the anti‐inflammatory effect of fermented brown rice and rice bran with Aspergillus oryzae (FBRA) on acute and chronic inflammation mouse models.MethodsAs an acute inflammation model, we used a 12‐O‐tetradecanoylphorbol‐13‐acetate (TPA)‐induced ear edema model. As a chronic inflammation model, we used an imiquimod (IMQ)‐induced psoriasis model and ragweed pollen‐induced allergic rhinitis model. We also investigated the effect of FBRA on the expression of inflammatory mediators in skin biopsies from the imiquimod‐induced psoriasis model.ResultsThe mice fed the 10% FBRA‐containing diet showed lower‐level inflammation among the three different experimental models. In the IMQ‐induced psoriasis model, mRNA expressions of IL‐17A, IL‐1β and COX‐2 were significantly inhibited in the skin tissue of mice fed 10% FBRA diet.ConclusionOur data suggest the potential benefit of FBRA as a functional food to prevent excessive inflammation.

Effect of dihydroferulic acid obtained from fermented rice bran extract on neuroprotection and behavioral recovery in an ischemic rat model

This study aimed to evaluate whether dihydroferulic acid (dFA) promoted the viability of H2O2-treated PC12 cells and functional recovery from ischemic injury. The animals were divided into four groups for the study: (1) the vehicle treated (saline, 1 mL/kg), (2) dFA 5 mg/kg treated, (3) dFA10 mg/kg treated, and (4) dFA 20 mg/kg treated groups. Neurological deficit was evaluated using the modified neurological severity score. Real-time polymerase chain reaction analyses were performed with the protein disulphide isomerase (PDI), nuclear factor-E2-related factor 2 (Nrf2), nerve growth factor (NGF) and brain-derived neurotrophic factor (BDNF) genes. Immunohistochemical analysis was performed with the Iba-1 and MFG-E8 genes. dFA treatment improved the reduced viability of PC12 cells induced by H2O2 in a dose-dependent manner. Only 50 μM of dFA significantly enhanced the transcription levels of antioxidant genes and neurotrophic factors compared to the vehicle group. In vivo dFA administration exerted a neuroprotective effect by reducing the infarct volume and enhancing behavioral function following cerebral ischemia. dFA treatment protected neuronal cells from ischemic injury and increased the transcription levels of anti-oxidant genes (PDI and Nrf2) and neurotrophic factors (BDNF and NGF). dFA treatment decreased the expression of Iba-1 and MFG-E8 genes, which signal neural cell death.

Fermented rice bran: an alternative ingredient in baking

The idea that associated agro-industrial by-products only with the production of animal feed has been gradually being replaced, as the scientific community is interested in these products, as low-cost nutrients for the composition of food and/or culture media in research biotechnological to increase or improve nutrients or characteristics inherent in the raw material. Thus, this work aims to characterize input for baking with claim of natural fortification from the fermentation by Saccharomyces cerevisiae. For this, biomass was characterized in terms of its composition (ashes, fibers, lipids, proteins, and carbohydrates) and antioxidant activity of phenolic compounds. The results show an increase in nutrients such as ash, proteins and fibers, in addition the free and bound phenolic compounds present in the biomass showed antioxidant potential. Therefore, fermented rice bran is a potential input to be used in baking.

Effects of Rhizopus oryzae and Aspergillus oryzae on prebiotic potentials of rice bran pretreated with superheated steam in an in vitro fermentation system

Rice bran was first treated by superheated steam to inactivate the enzyme and then fermented with single Rhizopus oryzae, Aspergillus oryzae, or their mixture, respectively. The prebiotic potentials of fungi fermented rice bran were investigated by in vitro human fecal microbiota fermentation. Compared with the fermented rice bran, the fungi fermented rice bran significantly increased soluble sugar, soluble protein, and total phenol content (P < 0.05). Additionally, the fungi fermented rice bran showed better prebiotic capability in promoting the production of short-chain fatty acids and the populations of beneficial bacteria. Especially, the rice bran fermented by a mixture of Rhizopus oryzae and Aspergillus oryzae showed the highest levels of Bifidobacterium and Bacteroidaceae in the fermentation slurries compared with single Rhizopus oryzae and Aspergillus oryzae fermented samples. These findings revealed that fungi fermented rice bran showed better prebiotic potentials. Therefore, rice bran processed by superheated steam and fungi fermentation can be used as potential functional ingredients in food and nutraceuticals.

Characterization of High-Ornithine-Producing Weissella koreensis DB1 Isolated from Kimchi and Its Application in Rice Bran Fermentation as a Starter Culture.

High-ornithine-producing Weissella koreensis DB1 were isolated from kimchi. Ornithine is produced from arginine via the intracellular arginine deiminase pathway in microorganisms; thus, high cell growth is important for producing ornithine in large quantities. In this study, excellent W. koreensis DB1 growth (A600: 5.15–5.39) was achieved in de Man, Rogosa, and Sharpe (MRS) medium supplemented with 1.0–3.0% arginine (pH 5.0) over 24–48 h at 30 °C, and the highest ornithine (15,059.65 mg/L) yield was obtained by culture in MRS containing 3.0% arginine for 48 h. W. koreensis DB1 was further investigated as a functional starter culture for rice bran fermentation. After 48 h of fermentation at 30 °C, the fermented rice bran was freeze-dried and ground. The prepared fermented rice bran contained 43,074.13 mg/kg of ornithine and 27,336.37 mg/kg of citrulline, which are used as healthcare supplements due to their beneficial effects. Furthermore, the organoleptic quality of the fermented rice bran was significantly improved, and the fermented product contained viable cells (8.65 log CFU/mL) and abundant dietary fiber. In addition, an investigation of its safety status showed that it has no harmful characteristics. These results indicate that the fermented rice bran product produced is a promising functional food candidate.

Exogenous phytase and xylanase supplementation of formulated diets for rohu (Labeo rohita): impact on haematology, histology and IGF I gene expression.

The present study aims to delineate the effect of exogenous enzyme supplementation of fermented or non-fermented de-oiled rice bran (DORB) on haematology, histology and expression of IGF I gene expression of Labeo rohita. Four test diets, namely, T1 (DORB), T2 (fermented DORB), T3 (DORB+exogenous enzyme) and T4 (fermented DORB+exogenous enzyme) were formulated and fed to the L. rohita for a period of 60 days. The test diets T3 and T4 were supplemented with 0.1 g kg-1 xylanase (16,000 U kg-1) and 0.1 g kg-1 phytase (500 U kg-1) enzymes. A total of 120 juveniles of L. rohita (average weight 5.01 ± 0.02 g) were stocked in 12 rectangular tanks with 10 fish per tank in triplicates. At the end of the experiment, haematology, histology and IGF I gene expression of the different groups were analysed. The haemoglobin (Hb) content, RBC count and WBC count of L. rohita varied significantly (p < 0.05) among different groups. T3 diet-fed group had the highest Hb content, RBC count and WBC count as compared to the other groups. The MCV content was significantly (p < 0.05) lower in T3 group. The DORB type, exogenous enzyme supplementation and their interaction have no significant (p > 0.05) effect on MCH, MCHC and lymphocyte content of the cultured fish. The group which were fed T3 diet had significantly (p < 0.05) higher IGF-I gene expression as compared to other groups. The histological examination of liver revealed no pathological alteration of this organ. Similarly, there were no pathological changes observed in intestinal tissue in any dietary treatment group. Based on the findings of the present study, it is concluded that exogenous enzyme supplementation of DORB-based diets improves the physiological status and growth performances of Labeo rohita.

FERMENTED AND NON-FERMENTED WHOLE RICE BRAN IN THE PRODUCTION OF THE ROTIFER &lt;i&gt;Brachionus plicatilis&lt;/i&gt;

The objective of the present study was to evaluate the use of fermented and non-fermented whole rice bran for rotifer feeding, based on the effects on growth parameters, antioxidant and oxidative damage responses, and water quality. The study was based on three experiments, which compared the effect of different concentrations of non-fermented whole rice bran, the effect of different concentrations of fermented whole rice bran and the effect of the best concentrations of fermented and non-fermented whole rice bran, as well as the replacement of part of the baking yeast by rice bran. The results showed the best growth performances in treatments with 0.7 g yeast with 1.5 g fermented rice bran, 0.35 g yeast with 0.75 g whole rice bran, and 0.35 g yeast with 0.75 g fermented rice bran. Fermentation of rice bran for 6 hours did not induce oxidative stress in rotifers. This work revealed that the use of 1.5 g of fermented bran and replacement of 50% of yeast with fermented or non-fermented rice bran may be used for rotifer feeding, with the additional benefit of improving the environmental quality due to the lower amount of ammonia released in the water.

Enhancement of bioactivity of rice bran by solid-state fermentation with Aspergillus strains

Rice bran was subjected to solid-state fermentation for 8 and 14 days using different Aspergillus strains: A. brasiliensis, A. awamori, and A. sojae. Alcoholic extracts (95% ethanol) from the fermented rice bran were analyzed for DPPH• scavenging activity and cosmeceutical activity (tyrosinase and elastase inhibitory activities). The levels of bioactive components including total phenolics, total flavonoids, kojic acid, and phenolic acids were also determined. The fungal fermentation increased the cosmeceutical activities and overall content of the bioactive components. Aspergillus sojae sample exhibited the highest radical scavenging activity and tyrosinase inhibitory activity (IC50 1.55 mg/mL) after 6 days of fermentation, whereas A. brasiliensis sample showed the highest elastase inhibitory activity. Kojic acid appeared to be one of the key substances responsible for the tyrosinase inhibition activity of the alcoholic extracts. Extensive fermentation over a week, however, induced the loss of phenolic acids and cosmeceutical activity, indicating that proper control of the fermentation period was critical.