In this study, white rice bran, a byproduct of rice milling, was developed for L-lactic acid production. The hydrolyte of white rice bran could be used as carbon and nutrient sources for L-lactic acid fermentation with a productivity of 3.73 kg m(-3) h(-1) in batch fermentation, which was 1.52 times higher than that of the control medium with glucose and yeast extract. These results showed a potential for development of high value-added products from white rice bran. (C) 2011 Elsevier Ltd. All rights reserved.