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KMID : 0525720140190040277
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Journal of Chitin and Chitosan
2014 Volume.19 No. 4 p.277 ~ p.284
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Cultural Characteristics and Biological Activities of Cereals Fermented by Bacillus subtilis CBD2
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Yang Su-Jin
Kim Young-Chan
Hong Joo-Heon
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Abstract
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This study examined the cultural characteristics and biological activity of fermented rice (R100), amaranth (RA10, RA20, RA30), and quinoa (RQ10, RQ20, RQ30) with Bacillus subtilis CBD2. We made medium with the mixture ratios of amaranth, quinoa, and rice at 100:0, 90:10, 80:20, 70:30 then compared their cultural characteristics. After fermentation with B. subtilis CBD2 for 24 hr, the number of viable cells increased to 7.65~8.03 log CFU/mL in all samples. Amylase activity of the R100 (96 hr), RA20 (72 hr) and RQ20 (72 hr) was higher than the others. Thus, the R100 (96 hr), RA20 (72 hr), and RQ20 (72 hr) were then dried by freeze drier. Fermented cereal powders (R100, RA20, RQ20) contained the high viable cell and amylase activity. Glucose contents of R100, RA20, and RQ20 increased after fermentation of B. subtilis CBD2. Fermented cereal powders significantly enhanced the growth of lactic acid bacteria (L. plantarum and L. acidophilus). α-glucosidase inhibitory activity was significantly higher in RA20 than R100 and RQ20. ACE inhibition of fermented cereal powders was 10.39±1.07~14.61±1.87% and 20.36±1.78~29.27±2.17%, respectively. DPPH and FRAP radical scavenging activity were higher in RA20 than R100 and RQ20. There results suggest that RA20 may be a useful for functional food material in the food industry.
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KEYWORD
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Bacillus subtilis CBD2, Amylase, Rice, Amaranth, Quinoa
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