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350 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYbran with Levilactobacillus brevis showed the highest activity at 1000 %u03bcg/mL (100%), followed by fermented rice bran with Lactobacillus paracasei TC09 (99.22%) and Lactobacillus fermentumCP05 (97.86%). In contrast, the DPPH free radical scavenging activity of non-fermented rice bran was the lowest (83.32%).In this study, antioxidant activities (Figure 3,4) and total flavonoid and phenolic content in rice fermented with Lactobacillus brevis CM04 (Figure 1, 2) were the highest. This demonstrated that antioxidant activities correlated with flavonoids and phenolic content, which is consistent with the previous study [13]. These findings also suggest that phenolic and flavonoid compounds are the main bioactive components responsible for antioxidant activity.4. DISCUSSIONVietnam is an agricultural country with rice as its main crop. According to the Ministry of Agriculture and Rural Development (MARD), Vietnam produces approximately 44 million tons of rice and around 4 million tons of rice bran annually. Rice bran, a by-product, is rich in nutrients and vitamins. However, its bioactive compounds are bound forms that are difficult to absorb, so almost all rice bran is used as animal feed. To increase the value of rice bran, techniques need to be developed to release bioactive components in linked form to free forms. Fermentation is considered a traditional method for transforming compound forms, and increasing phenolics, vitamins, and flavonoids%u2026 in plants. Furthermore, antioxidants play a major role in the human body that can reduce oxidation stress, helping prevent the risk of many diseases such as diabetes, heart disease, immunodeficiency, emphysema, cancer, arthritis, or stroke%u2026