Abstract
In recent years, consumers’ interest in health foods has increased significantly. Among these health foods, fermented foods are used traditionally in Japanese food culture and have contributed to the maintenance of people's health. Recently, the biological effects of fermented brown rice and rice bran by Aspergillus oryzae (FBRA) have been comprehensively studied, and inhibitory effects on carcinogenesis have been reported. Regarding the bioactive chemical constituents in FBRA, the involvement of ferulic acid on the biological activity has been reported. In this study, we quantitatively investigated the dependence on fermentation time of the production of ferulic acid and related compounds in FBRA. In addition, we analyzed the generation of aroma-active compounds by fermentation.
