Limosilactobacillus fermentum strain:URCS 11 Genome sequencing and assembly

we discovered that L. fermentum fermented brown rice (FBR) had higher antioxidant activity as well as a higher concentration of phenolics and flavonoids among all LABs used for the study. This shows the ability of L. fermentum as a promising fermentation strain to increase the bioavailability of cereals or grains in producing health-promoting functional materials. L. fermentum fermentation improves phenolic constituents and antioxidant activity of BR, improves food quality, and confers organoleptic characteristics. Furthermore, we discovered that L. fermentum FBR enhanced the production of essential amino acids and fatty acids using untargeted metabolomics. The present study has provided information on bioactive compounds and antioxidant activities as well as the cellular antioxidant capacitiesof L. fermentum FBR. These data are required for the processing of the whole BR and its products for the pharmaceutical and food markets. As a result, new strategies and collaborations among industry, researchers, and relevant agencies are required to publicize whole grain consumption. Additionally, the current research is part of ongoing efforts to increase the added value of brown rice production and use in the prevention of human chronic diseases caused by oxidative stress. Moreover, these findings also make this sample a promising material for the development of health-promoting functional food. Whereas, it is necessary to perform more research into the mechanisms of different types of fermentation (solid and liquid-state) on single/pure phenolic compounds and antioxidant properties. Furthermore, in vivo models should be used to study the bioavailability and absorption of phenoliccompounds in the gut.