Abstract: This paper focuses on Indica, effects of lactic acid bacteria fermentation of rice starch on physical properties wasstudied in this paper. The analyses of scanning electron microscope showed that the granule of rice starch was eroded afterfermentation. The small starch granule increased. the swelling power, the solubility and dilatability of gel volume increasedrespectively after fermentation. The results of RVA and DSC indicated that the peak viscosity decreased 692 cp after pasting.The onset gelatinization temperatures were brought forward. The time of gelatinization was longer than control sample, thegelatinization enthalpy was increased. The result of X-ray diffraction showed that the crystal type of rice starch is unchangedafter the fermentation, but the ratio of crystal area to amorphous area declined from 28% to 22%.

Key words: lactic acid bacteria, fermentation, starch