New fermentation process extracts high GABA levels from rice bran, boosting health.
Researchers investigated how to extract high levels of γ-aminobutyric acid (GABA) from rice bran through fermentation. They found that the best extraction conditions were pH 6.0, 50°C, and 4 hours of water bath extraction, resulting in a GABA content of 110mg/100ml. The optimal fermentation conditions were pH 6.0, using Bulgaria lactic acid bacteria, and fermenting for 16 hours at 45°C, leading to a GABA content of 114.2mg/100ml.
