Cereal debranning is a milling process in which bran layers are sequentially removed by controlled abrasion. Six rice fractions were produced with increasing debranning degrees: A (0–2.3% w/w), B (2.3–3.8% w/w), C (3.8–5% w/w), D (5–6.3% w/w), E (6.3–7.3% w/w) and F (7.3–100% w/w). Fermentation media were prepared from all fractions, and evaluated for supporting the growth of two probiotic strains, Lactobacillus plantarum NCIMB 8826 and Lactobacillus reuteri NCIMB 8821. Biomass, substrate consumption, and lactic acid production were accurately modelled using an unstructured mathematical model. A 3.7% (w/w) debranning degree resulted optimal in stimulating the growth of the selected probiotic strains. Results obtained suggest that this fraction might be suitable for producing potential synbiotic formulations.

Industrial relevance

There are many health benefits associated with the consumption of synbiotic foods, combining probiotic bacteria and prebiotic compounds. The development of rice-based synbiotic products might be an approach, offering a healthy alternative for individuals with, for instance, lactose intolerance.

中文翻译：

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大米加工过程中的副产物，可通过控制性脱屑获得，作为生产益生菌的底物

谷物去麸皮是一种碾磨过程，其中麸皮层通过受控的磨蚀顺序去除。六种稻米碎片的脱糠度提高了：A（0–2.3％w / w），B（2.3–3.8％w / w），C（3.8–5％w / w），D（5–6.3％w / w），E（6.3–7.3％w / w）和F（7.3–100％w / w）。从所有馏分中制备发酵培养基，并进行评估以支持两种益生菌菌株植物乳杆菌NCIMB 8826和罗伊氏乳杆菌的生长。NCIMB 8821.使用非结构化数学模型对生物量，底物消耗和乳酸产量进行了精确建模。3.7％（w / w）的去屑程度可以最佳地刺激所选益生菌菌株的生长。获得的结果表明，该级分可能适合于生产潜在的合生元制剂。

行业相关性

与益生菌和益生元化合物合用，食用合生元食品具有许多健康益处。以大米为基础的合生素产品的开发可能是一种方法，可以为患有乳糖不耐症的人提供健康的选择。