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SECTION II. APPLIED BIOTECHNOLOGY IN THE PHARMACEUTICAL INDUSTRY... 351Therefore, the demand for antioxidants is increasing every year [14]. Synthesis antioxidants such as BHA, and BHT usually have side effects, high in cost and not stable. Natural antioxidant sources are considered safe and effective for humans.Lactic acid bacteria can produce various enzymes such as glucosidase and galactosidase, which can promote antioxidant activity and release bioactive compounds in raw materials. In this study, three strains: Lactobacillus brevis CM04 (CM04), Lactobacillus paracasei TC01 (TC01), and Lactobacillus fermentum CP05 (CP05) were used for rice bran fermentation. These three strains possess probiotic characteristics and show high glycosidase activity. After fermentation, the phenolic and flavonoid content in fermented groups was increased about 1.2 to 1.8 times compared to non-fermented rice bran (Figure 1, 2). This demonstrates rice fermentation with lactic acid bacteria can release free phenolic and flavonoid compounds, indicating that lactic bacteria promote the transformation of bound compounds into free compounds. As a result, the antioxidant activity of fermented rice bran was enhanced (Figure 3, 4). 5. CONCLUSIONSIn summary, fermentation using lactic acid bacteria is an effective method to increase the antioxidant activities of rice bran. Among the strains tested, Levilactobacillus brevis CM04 produced greater amounts of flavonoid and phenolic compounds than the other, resulting in high antioxidant activities. Therefore, fermented rice bran with high antioxidants can be use in functional foods to promote human health.Conflicts of Interest: The authors declare no conflict of interest.