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SECTION II. APPLIED BIOTECHNOLOGY IN THE PHARMACEUTICAL INDUSTRY... 341antioxidant activity of rice bran extracts. In this study, the ATBS and DPPH radical scavenging activities were expressed higher in fermented rice bran groups and those highest in the CM04 group. These results indicated that fermentation using LAB, especially with Lactobacillus brevis CM04 can increase the phenolic and flavonoid compounds and the antioxidant activities of rice bran.Keywords:rice bran, lactic acid bacteria, antioxidant, fermentation, glycosidase.1. INTRODUCTIONOxidative stress is related to many diseases such as inflammation, respiratory disease, heart disease, immunodeficiency, emphysema, cancer, arthritis, Parkinson%u2019s disease, or stroke [1]. Antioxidants can protect or slow down cell damage caused by free radicals. Additionally, antioxidants are supported to preserve the flavor, color, and vitamin structure of food. Currently, there are many synthesis antioxidant compounds such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), however, those have side effects and high manufacturing costs [2]. Therefore, plants are considered alternative natural antioxidant sources which are safer and cheaper.Vietnam is an agricultural country that is the second-largest rice exporter in the world. Rice bran is an agricultural by-product and is mainly used as an animal feed with low value. However, rice bran is also a great natural antioxidant source. The antioxidant components present in rice bran contain phenolics, flavonoids, polysaccharides, %u03b3-oryzanol, phytosterol, fibers, vitamins [3]. Phenolics and flavonoids are the main bioactive compounds in rice bran and contribute to antioxidant activity. However, most antioxidative flavonoids and phenolic compounds in rice bran are