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KMID : 0665420190340060785
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Korean Journal of Food Culture
2019 Volume.34 No. 6 p.785 ~ p.792
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Changes in Nutritional Composition of Gryllus bimaculatus Fermented by Bacillus sp. and Mycelium of Basidiomycetes
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Jang Hyun-Wook
Choi Ji-Ho
Park Shin-Young
Park Bo-Ram
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Abstract
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This study examined the changes in the protein and mineral composition of Gryllus bimaculatus fermented with Bacillussubstilis and the mycelia of Basidiomycetes. Normal Gryllus bimaculatus (S) and experimental group data obtained after aninoculation of Bacillus substilis (SC) (KACC 19623), Pleurotus eryngii (SP) and Cordyceps millitaris (SC) were compared.
The crude protein content of the Gryllus bimaculatus (control) was 75.48%, but it decreased to 64.55, 54.32, and 63.53%after fermentation with SB, SP and SC, respectively (p<0.05). An analysis of the organic elements showed that the contentsof the carbon and nitrogen sources were also reduced after fermentation, and the most significant decrease was observedafter fermentation with SP. In SDS-PAGE, a 120 kDa and a 48 kDa protein of Gryllus bimaculatus were found. On the otherhand, protein bands faded after fermentation with SP and SC, respectively. Moreover, no visible band was observed afterfermentation with SB. According to amino acid analysis, the total free amino acid content increased 3.84 and 1.74 timesafter fermentation with SB and SP, respectively, compared to the corresponding baseline data. In contrast, it decreased by0.52 times after fermentation with SC. Among the essential amino acids found in crickets fermented with SB, the valine andisoleucine content was 3.57 and 2.64 times higher, respectively, than the recommended daily amount of essential aminoacids.
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KEYWORD
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Gryllus bimaculatus, fermentation, bacillus subtilis, mycelium of basidiomycetes
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