Chemical Characteristics of Rice Bran and Its Growth Enhancement of Probiotic Pediococcus acidilactici V202

Abstract

The objective of this study was to determine the chemical characteristics and the growth enhancement of probiotic lactic acid bacteria (LAB) of rice bran obtained from Yong Hong Chua Mill, Nong Bua District, Nakhon Sawan. The chemical compositions including pH, total soluble solids, phenolic content, antioxidant activity, ash, carbohydrate, energy, fat, moisture, protein and fiber of rice bran were 5.68±0.22, 4.41±0.02 ºBrix, 227.17±6.84 mg GAE/100 g, 816.02±111.99 mg/100 g, 8.61 g/100 g, 47.92 g/100 g, 398.46 kcal/100 g, 16.10 g/100 g, 11.90 g/100 g, 15.47 g/100 g, and 4.70 g/100 g, respectively. The growth enhancement of probiotic Pediococcus acidilactici V202 was performed in nutrient broth containing 0 (control), 5 and 10% rice bran (w/v) and incubated at 39 ºC for 24 h. These results found that nutrient broth containing 10% rice bran (w/v) enhanced the maximum growth of P. acidilactici V202 at 12 h (P<0.05), whereas no significant difference in the pH value (P> 0.05) was found. This study indicated that rice bran has the potentiality to be applied in the culture medium to increase the number of probiotic LAB at a shorter incubation time, which may reduce the cost and increase the productivity of LAB before application in feed.