Research Progress on the Mi Zhen Stabilization Method and Its Microbial Fermentation Potential

Mi Zhen, a nutrient-dense by-product generated via AI-guided targeted rice milling, is rich in lipids, proteins, dietary fibers, and bioactive compounds, holding significant potential for high-value applications. However, processing readily activates endogenous lipases, triggering lipid hydrolysis and oxidative deterioration that compromise quality and shelf life, thereby severely constraining its commercial utilization. This review comprehensively summarizes and critically discusses the compositional profile and instability mechanisms of Mi Zhen, critically evaluating the efficacy and limitations of mainstream stabilization strategies, including physical, chemical, and biological approaches. While conventional thermal and chemical treatments are industrially established, they are constrained by suboptimal nutrient retention, high energy demands, and limited flavor control. In contrast, microbial fermentation emerges as a sustainable bioprocessing alternative that synergistically suppresses lipid rancidity, degrades anti-nutritional factors, and enhances both nutritional value and functional bioactivity. To address the inherent bottlenecks of traditional fermentation-namely, empirical process control, unresolved mechanistic pathways, and poor standardization-this work highlights how integrated multi-omics technologies bridge the microbial–molecular–quality continuum. By providing a systems-level analytical framework, multi-omics serves as a pivotal engine for transitioning Mi Zhen fermentation from experience-dependent practices toward data-driven optimization, mechanistic transparency, and precision engineering. Ultimately, this review establishes a theoretical foundation and technical roadmap for advancing stabilization protocols, rational bioprocess design, and the sustainable, high-value valorization of rice milling by-products.