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The latest research by the Food Nutrition and Health Innovation Team of Nanchang University: The effect of microbial contamination on the rancidity of rice bran

 Last Update: 2021-07-28
 Source: Internet
 Author: User

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Original Title: The latest study by the Food Nutrition and Health Innovation Team of Nanchang University: The effect of microbial contamination on the rancidity of rice bran

Citation

Recently, Dr.

Rice bran is a by-product of rice processing.

Although rice bran oil has a series of health benefits, more than 90% of rice bran is not fully and valuablely used today, and only less than 10% of rice bran is used to produce rice bran oil or other high-value uses

In this study, 5 strains were isolated and screened from rice bran, all of which were identified as Bacillus by 16SrDNA, and their ability to hydrolyze rice bran oil was verified, all of which can significantly accelerate the rancidity of rice bran oil

About the Author

Professor Deng ZeyuanDeng Zeyuan, second-level professor, doctoral supervisor

Luo Tingprofessor

Luo Ting, Ph.

Dr.

Yu Chengwei, a 2018 PhD student
.
It has been approved by the CSC Scholarship Council to visit the National University of Singapore
.
Participated in 4 scientific research funds, participated in the publication of 15 papers, of which 7 were the first authors, and won the National Best Creative Award in the 2015 Panpan Food Cup Creative Baking Competition
.
The main research directions are grain and oil processing, oil and human health, protein purification and identification, and functional foods
.

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