Abstract: Fermentation of brown rice can improve its nutritional composition and flavor quality and enhance the bioavailability of bioactive substances, enabling the high-value utilization of brown rice and its processing by-products. Its products have a broad application market. This paper summarizes the effect of fermentation on improving the nutritional and quality characteristics of brown rice. In order to expand the application of microbial fermentation in rice-based foods, the basis for the application of fermentation in various rice products, optimization of the fermentation process, and its impact on product nutritional quality are briefly described. The deficiencies and problems existing in the application of fermented brown rice in the field of foods are discussed. This review highlights that the scientific application of fermentation holds great potential to improve the nutritional quality and comprehensive utilization rate of brown rice. Through this review we hope to provide references for researchers investigating brown rice fermentation and for future market development in the industry.

Key words: brown rice; microbial fermentation; nutritional quality; food processing