Fermented Rice: Key to Growing Faecalibacterium prausnitzii, Study Reveals

Study Finds α-Amylase in Aspergillus oryzae-Fermented Rice Promotes Growth of Gut Bacterium Faecalibacterium prausnitzii A recent study has identified that α-amylase, an enzyme present in Aspergillus oryzae-fermented rice, plays a role in promoting the growth of Faecalibacterium prausnitzii, a beneficial bacterium found in the human gut microbiome. Researchers examined how fermentation processes involving Aspergillus oryzae influence gut health by analyzing the interaction between fermented rice and specific gut bacteria. The findings highlight a potential link between dietary components and microbial activity within the human digestive system. The study focused on α-amylase’s ability to break down starches during fermentation, producing compounds that serve as nutrients for Faecalibacterium prausnitzii. This bacterium is known for its anti-inflammatory properties and its association with maintaining gut health. Researchers observed increased growth of Faecalibacterium prausnitzii when exposed to rice fermented with Aspergillus oryzae compared to non-fermented rice samples. The results suggest that fermentation alters the nutritional profile of rice, creating conditions favorable for this symbiotic bacterium. Further investigation into these interactions may provide insights into dietary strategies aimed at supporting gut microbiota balance. Newsflash | Powered by GeneOnline AI Source: GO-AI-ne1 For any suggestion and feedback, please contact us. Date: January 20, 2026