Development of Rice Bran Enhanced With γ-Aminobutyric Acid (GABA) by Fermentation of Aspergillus oryzae and Lactobacillus brevis

Objectives: Environmental sustainability is a critical issue attracting research interest globally. Rice bran is one of the major agricultural by-products in Asia, which is generally used as animal feed or discarded. It is worth investigating how to transform rice bran into functional foods with health benefits. Fermentation is known to enhance crops' nutritional value, such as γ-aminobutyric acid (GABA). This study aims to utilize Aspergillus oryzae (A. oryzae) and L. brevis) to develop fermented rice bran rich in GABA.