Changes of fatty acid composition and content in fermented rice bran

Rice bran be added to pure water with ratio 1:9(w:v)was fermented using Monascus anka M180 and Auricularia auricular A900 for 5 days and 7 days respectively. The fermentation conditions were as 37 ℃, 200 r/min. The composition and content of fatty acids in the fermentation process was analyzed by Gas Chromatography. The results showed that the main fatty acids of the rice bran were C16:0, C18:1, C18:2, which were 95.05 % of total fatty acids. The unsaturated fatty acids mainly composed with C16:1, C18:1, C18:2 were 80.09% of total fatty acids in rice bran. The contents of fatty acid were decreasing in the fermentation process. The contents of total fatty acids in fermented rice bran with Monascus anka M180 and Auricularia auricular A900 decreased from 200.75 mg/g to 68.35 mg/g and 79.95mg/g respectively, and it indicated that the speed of utilization fatty acid of Monascus anka M180 was faster than Auricularia auricular. The proportion of the unsaturated fatty acids to total fatty acids increased to 83.76% and 80.84% and no obvious changes were obtained in two fermented rice bran compared with fresh rice bran. The unsaturated fatty acids of rice bran were not effectively accumulated using fermentation with Monascus anka M180 and Auricularia auricular A900, while it was potentially used to reduce fatty acid of the rice bran and then restrain the decay of rice bran.