ANTIOXIDANT COMPOSITION COMPRISING CEREAL FERMENTED BY BACILLUS SP. MAB06 AS AN EFFECTIVE INGREDIENT

From the paper

Abstract

Cereals fermented by a microorganism are provided to improve anti-oxidative activity of cereals as compared to unfermented cereals, and secure safety of use, so that the fermented cereals are used in cosmetics and food for inhibiting skin aging. A method for preparing the cereals fermented by a microorganism comprises the steps of: optionally inoculating mycellia of Phellinus linteus into at least one cereal selected from barely, soybean, adlay, African millet and germinated brown rice, and fermenting it to prepare firstly fermented cereals and inoculating Bacillus sp. MAB06(KACC 91322P) into the firstly fermented cereals and fermenting it.