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KMID : 1134820090380070902
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 7 p.902 ~ p.908
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Quality Characteristic of Glasswort (Salicornia herbacea L.) Fermented by Bacillus subtilis
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Park In-Bae
Park Jeong-Wook
Lee Young-Jae
Shin Gung-Won
Kim Hae-Seop
Cho Young-Chul
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Abstract
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In this study, we investigated the quality of glasswort (Salicornia herbacea L.) fermented by Bacillus subtilis at 37℃ for 48 hours. We determined the changes in temperature, the contents of moisture, crude protein, crude fat, crude ash, carbohydrate, solid content, pH, Brix, salinity, free amino acid, Hunter’s color value, electron donating ability (EDA) activities and angiotensin converting enzyme (ACE) inhibition. The contents of crude protein, crude fat, crude ash and carbohydrate after fermentation to mixing ratio of glasswort were 10.45~30.18%, 11.69~19.26%, 17.65~25.56% and 21.01~59.10% (dry basis), respectively. The solid content, pH, sugar and salinity of fermented glasswort were 39.56~52.25%, 6.01~6.71, 1.2~1.7 Brix and 0.3~0.6%, respectively. Total amino acid level of the fermented glasswort was 447.57~668.89 ㎎/100 g, and was the highest in glasswort mixed with rice bran at a ratio of 1 (w) : 1 (w). Moreover, aspartic acid, asparagine, glutamic acid, alanine, valine, β-aminoisobutyric acid, lysine and arginine were the main free amino acids. EDA activities and ACE inhibition after fermentation were 46.66±1.21~50.87±1.84% and 96.77±1.23~97.56±1.23%, respectively.
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KEYWORD
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glasswort, Salicornia herbacea L., Bacillus subtilis, ferment
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