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KMID : 0380620220540010094
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 1 p.94 ~ p.102
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Characteristics of Tenebrio molitor larvae and Bombyx mori pupae sequentially fermented with Aspergillus oryzae and Bacillus subtilis
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Kang Sang-Hun
Chung Chang-Ho
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Abstract
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Defatted soybean, larvae of brown mealworm (Tenebrio molitor), and powdered pupae of silkworm (Bombyx mori) were fermented in solid and liquid forms using Aspergillus oryzae and Bacillus subtilis. The protein degradation rate (NDR) through solid fermentation was the highest in the fermented soybean control sample (54.69±6.54%), followed by silkworm pupae (34.82±5.99%) and brown mealworm larvae (30.54±3.80%). When these edible insects were fermented in liquid form, solid extraction yield was 37.73-46.88%, and protein yield was 47.47-63.02%. NDR of fermented liquid form products increased to 58.90, 52.62, and 50.13% for soybean, brown mealworm larvae, and silkworm pupae, respectively.
SDS-PAGE of the liquid fermented products confirmed that microbial fermentation decomposed higher-molecular-weight proteins into small polypeptides. In vitro digestibility of liquid forms of edible insects increased by 1.26 to 1.53 times after fermentation. The protein solubility, foaming ability, and foam stability of liquid-fermented edible insects all tended to increase through fermentation.
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KEYWORD
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edible insects, microorganism, fermentation, protein hydrolysis
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