2.3. Preparation of Fermented Rice Bran

Under optimized fermentation conditions, rice bran was fermented at 30 °C for 48 h using L. plantarum EM as a starter culture, and hot air-dried at 55 °C for 16 h (Temperature & Humidity Chamber, HB-105SP, Hanbaek, Bucheon, Korea) to produce hot air-dried fermented rice bran (HFRB). Thereafter, it was ground using a blender (BW-3000, Buwon, Daegu, Korea) and tested for cholesterol removal, antimicrobial activity, phytic acid content, and organoleptic qualities. Raw rice bran (RRB) and hot air-dried non-fermented rice bran (HNRB) were used as controls.