To investigate the effects of lactic acid bacteria fermentation on whole grains and its underlying mechanisms, this study selected 10 strains of lactic acid bacteria for semi-solid fermentation of three types of whole grains (brown rice, red rice, and black rice).Using sensory evaluation and cooking time as assessment criteria, the optimal fermentation strains for each grain were screened.Subsequently, single-factor experiments and orthogonal tests were conducted to determine the optimal fermentation process parameters for each grain.Under these process parameters, the cooking quality, bioactive components, and antioxidant properties of the whole grains before and after fermentation were studied.The results showed that the cooking quality of pigmented brown rice significantly improved after fermentation (P<0.05), with cooking time reduced by 19% to 31% and sensory scores increased by 14% to 26%.Additionally, the total phenolic and flavonoid contents of all grains significantly increased after fermentation, while anthocyanin content showed a decreasing trend.Furthermore, the antioxidant activity of all grains was enhanced.These findings provide technical support and a basis for research on key technologies in the processing of whole grain rice-based cooked foods and can be applied to produce whole grain brown rice products with improved cooking quality.
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