This study evaluated solid-state fermentation (SSF) to improve the nutritional profile and microbial composition of rice bran using three commercial products with different microbial/enzimatic complexity. The experiment was conducted in triplicate at LCM-UFSC and assessed 0, 24, and 48 hours fermentations by measuring pH, proximate composition, amino acids, organic carbon, and metagenomes (16S rRNA HTS for bacteria; ITS for fungi). Rice bran (250 μm sieve) was autoclaved, mixed with deionized water and products (water:bran:product ratio 1.5:1:0.025), and incubated at 30？C. Post-fermentation samples were frozen (？20？C/？80？C), lyophilized, and analyzed. The products contained probiotics (Bacillus, Lactobacillus), Saccharomyces cerevisiae, and enzymes. SSF reduce pH and organic carbon while increasing protein, fiber, ash, and essential amino acids such as methionine and lysine. Bacterial metagenomics showed Firmicutes dominance, particularly Bacillus and Lysinibacillus, while fungal profiles shifted toward S. cerevisiae. These results suggest that SSF may help valorize rice bran as an agro-industrial byproduct for future aquafeed applications.
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