Physico-chemical characterization of fermented rice bran biomass Caracterizaci???3n fisico-qu???-mica de la biomasa del salvado de arroz fermentado

摘要

The experiment was conducted to evaluate the fermentation effect with Rhizopus oryzae in the composition of whole rice bran, which was used as substratum for the fermentative procedure in tray bioreactors at 30 ???°C for 120????h. During the fermentation, samples were withdrawn in different times (0, 24, 48, 72, 96, and 120 h) for physico-chemical determination using standard procedures. Reductions in moisture, fat, phytic acid, and reducing sugars content of rice bran were respectively 24.6%, 40%, 50%, and 60%. The fermented bran presented an increase of 30% in ash content, 50% in fibers, and 40% in proteins. The digestible amino acid determination indicated 27.6% increase in the digestibility of produced proteins. El experimento fue llevado a cabo para evaluar el efecto de la fermentaci???3n con Rhizopus oryzae en la composici???3n de salvado de arroz, el cual fue usado como sustrato para el proceso de fermentaci???3n en biorreactores de bandeja a 30 ???°C durante 120 horas. Durante la fermentaci???3n, se tomaron muestras en diferentes momentos (0, 24, 48, 72, 96????y 120 h) para su determinaci???3n f???-sico-qu???-mica usando m????todos est????ndar. La reducci???3n en contenido de humedad, grasa, ????cido f???-tico y az???ocares reductores del salvado de arroz fueron respectivamente 24,6%, 40%, 50% y 60%. El salvado fermentado present???3 un incremento en 30% de contenido de cenizas, 50% de fibras y 40% de prote???-nas. La determinaci???3n de amino????cidos digeribles indic???3 un aumento de 27,6% en la digestibilidad de prote???-nas producidas.