Effects of Lactobacillus Fermentation on the Content and Composition of Black Rice Polyphenols

With L. plantarum (Lactobacillus plantarum 115, LP), L. acidophilus (Lactobacillus acidophilus 14, LA), L. casei (Lactobacillus casei GB, LC), L. Bulgaria (Lactobacillus bulgaricus 134, LB), L. paracasei (Lactobacillus paracasei 37, LPC) and L. rhamnosus (Lactobacillus rhamnosus GG, LGG) as fermentation species, the effect of Lactobacillus fermentation on the content and composition of free phenol and bound phenol of black rice was studied. The results showed that all six strains of Lactobacillus fermentation significantly increased the content of black rice free phenol, but the degree of improvement after different Lactobacillus fermentation varied significantly, among which the most significant improvement was conducted by LB. There were significant differences between the contents of nine free and bound monomers in black rice after fermentation of Lactobacillus. The results also revealed that the contents of free vanillic acid and p-hydroxybenzoic acid were significantly reduced (P<0.05), simultaneously, the contents of free caffeic acid were significantly increased except LP (P<0.05), while bound ferulic acid were all significantly reduced (P<0.05) after fermentation by 6 strains of Lactobacillus. This study can be helpful to the efficient utilization of black rice and the development of naturally active products.