Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Composition and Antioxidant Activity of Rice Fermented with Saccharifying Organisms from Asian Countries
Shyuichiro INAGAKITakahiro KATOShizuka MORITomoyuki FUJITA
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2013 Volume 19 Issue 5 Pages 893-899


In recent years, more effective use of rice has become important because of an annual increase in surplus rice. We fermented rice in pure cultures of eight organisms (Aspergillus oryzae, Monascus pilosus, Absidia corymbifera, Mucor circinelloides, Mucor racemosus, Rhizopus oligosporus, Rhizopus oryzae, and Saccharomycopsis fibuligera), which were isolated from molded rice and soybean products in Asian countries, and evaluated the composition and antioxidant activity of the products. Rice fermented with the two Rhizopus species had a high methanol extract yield, implying good fermentation properties. High saccharification and increased levels of total amino acids and total polyphenols were also found in Rhizopus-fermented rice samples. Ethyl acetate extracts of rice fermented with Ab. corymbifera and Mu. circinelloides had enhanced antioxidant activity compared to unfermented rice, and some fractions obtained from the extracts by high performance liquid chromatography exhibited high antioxidant activity. Based on these results, Ab. corymbifera, Mu. circinelloides, R. oligosporus, and R. oryzae are promising starter organisms for the development of new fermented rice products.

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© 2013 by Japanese Society for Food Science and Technology
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