Fermentation of Rice Bran with Saccharomyces cerevisiae Generates Metabolites with Antimicrobial Activity

Rice bran is the sources of bio active components and is therefore of high-quality raw material for functional food. It is co-product of rice milling. It is source of high nutrition due to its considerable content of lipid, protein and vitamin B and dietary fiber. And fermented rice bran used as a new nutritional food that contain many essential amino acids for humans. Fermented and Non-Fermented Rice bran were extracted in water, methanol, ethanol, petroleum ether, acetone and hexane and their antimicrobial activities were examined against few selected microorganisms including Staphylococcus aureus, Klebsiella pneumonia, Aspergillus niger and Candida albicans using disc method. Methanol (fermented), Acetone, Hexane, Ethanol (non-fermented) extract showed the highest zone of inhibition against Candida albicans. Acetone, Ethanol (fermented), Petroleum ether (non-fermented) extract gave the highest zone of inhibition against Aspergillus niger. The study confirms the possible antimicrobial potentiality of the fermented and non-fermented extract of Rice bran.