Rhizopus oryzae and Increased Antioxidant Capacity

• Innovative co-fermentation of Propionibacterium freudenreichii and Rhizopus oryzae enhances vitamin B12, riboflavin, and flavor profile components in sweet fermented glutinous rice.

  • 2026-02
  • Food chemistry 503
  • • Ruoxi Zhang
    • Liye Chen
    • Dongming Zhang
    • Jenni Sihvola
    • Bhawani Chamlagain
    • Miikka Olin
    • Vieno Piironen
    • Pekka Varmanen

  • PubMed: 41483792
  • DOI: 10.1016/j.foodchem.2025.147815

  2 Insights on

  • Increased Antioxidant Capacity

  • Low evidence

  Antioxidant capacity (DPPH assay) remained high (30.7-31.7 %), comparable to traditional rice wines.

  Effect

  Beneficial

  Effect size

  Small