Schmidt, Cristiano GautérioFurlong, Eliana Badiale2016-11-162016-11-162012SCHMIDT, Cristiano Gautério; FURLONG, Eliana Badiale. Effect of particle size and ammonium sulfate concentration on rice bran fermentation with the fungus Rhizopus oryzae. Bioresource Technology, v. 123, p. 36–41, 2012. Disponível em: <http://www.sciencedirect.com/science/article/pii/S0960852412011352>. Acesso em: 16 nov. 2016.http://repositorio.furg.br/handle/1/6700The effects of rice bran particle size (0.18–0.39 mm) and ammonium sulfate concentration in the nutrient solution (2–8 g/L) on biomass production, protein and phenolic content generated by solid state fermentation with the fungus Rhizopus oryzae (CCT 1217) were studied. Particle size had a positive effect on biomass production and a negative effect (p 6 0.05) on protein and phenolic contents. Ammonium sulfate concentration had a positive effect (p 6 0.05) on biomass and phenolic content gain. Cultivation of fungus in rice bran with particle size of 0.18 mm and in the presence of 8 g/L ammonium sulfate, resulted in protein levels of 20 g/100 g dry wt and phenolics content of 4 mg/g dry wt. These values were 53 and 65% higher than those achieved with unfermented rice bran. The results demonstrate that the fermentation process increased the value of compounds recovered for potential use in food formulations.engrestrict accessSolid-state fermentationRice branRhizopus oryzaeProtein gainPhenolic contentarticle