Food and Fermentation Industries >

2026 , Vol. 52 >Issue 1: 122 - 129

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044012

Effects of solid-state fermentation with mixed strains on γ-aminobutyric acid production and functional activities of defatted rice bran

  • GUO Chao ,
  • LIU Fang ,
  • LIU Yuchun ,
  • GUO Weiqun ,
  • WANG Chao
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  • 1(Academy of National Food and Strategic Reserves Administration, Beijing 100037, China)
    2(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2025-07-23

  Revised date: 2025-08-08

  Online published: 2026-01-22

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Abstract

To enhance the content of functional components and the overall utilization value of defatted rice bran, a co-culture solid-state fermentation system was developed using Limosilactobacillus fermentum and Bacillus amyloliquefaciens to achieve efficient enrichment of γ-aminobutyric acid (GABA) and synergistic enhancement of bioactivity.Based on single-factor experiments and response surface methodology, the microbial composition, fermentation conditions, and nutritional factors were systematically optimized.The optimal process was identified as follows:L.fermentum and B.amyloliquefaciens (both at 1010 CFU/mL) were mixed at a volume ratio of 13.5∶86.5, fermented at 30 ℃ for 5 days with the addition of 1.6% tryptone and 0.8% monosodium glutamate.Under these conditions, the yield of GABA reached (4.34±0.03) g/L, representing an approximate 11.7-fold increase compared to the initial level.Scanning electron microscopy revealed that fermentation altered the rice bran surface to a porous and loose structure, facilitating the release of bioactive compounds.Functional evaluation showed that the fermented rice bran exhibited strong inhibitory activity against α-glucosidase (95.46%) and α-amylase (51.41%), and demonstrated significant scavenging activity against DPPH radicals (84.76%) and superoxide anion radicals (65.62%).These values were markedly higher than those of unfermented rice bran, indicating its promising hypoglycemic and antioxidant potential.This study provides theoretical and technical support for the high-value utilization of rice bran.

Key words： rice bran valorization; γ-aminobutyric acid; solid-state fermentation; Limosilactobacillus fermentum; Bacillus amyloliquefaciens; hypoglycemic activity; antioxidant capacity

Cite this article

GUO Chao , LIU Fang , LIU Yuchun , GUO Weiqun , WANG Chao . Effects of solid-state fermentation with mixed strains on γ-aminobutyric acid production and functional activities of defatted rice bran[J]. Food and Fermentation Industries, 2026 , 52(1) : 122 -129 . DOI: 10.13995/j.cnki.11-1802/ts.044012

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