The aim of this study was to evaluate fermented rice bran phospholipids, lipids and fatty acid content in a
fermentation solid system with Rhizopus oryzae fungus. For this, aliquots were withdrawn every 24 h over
120 h. The content of phospholipids was determined by colorimetric method. Esterified fatty acids were
separated by gas chromatography, then identified and quantified. The total lipids from fermented rice
bran (FB) decreased from 20.4% to 11.2% in the range between 0 h and 120 h of fermentation while
phospholipid contents were increased up to 2:4 mg P g1
lipid. In fermented bran,oleic, palmitic and linoleic
acids prevailed, with a decrease in saturated fatty acids (20%) and increase in the unsaturated ones (5%).
This study showed that rice bran fermentation with R. oryzae can be applied to the production of phospholipids altering the saturated to unsaturated fatty acid ratio.