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KMID : 1134820100390091384
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 9 p.1384 ~ p.1390
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Characteristic of Glasswort (Salicornia Herbacea L.) Mixture Fermentation Utilizing Aspergillus oryzae
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Kim Hae-Seop
Park In-Bae
Lee Young-Jae
Shin Gung-Won
Lim Joo-Young
Park Jeong-Wook
Cho Young-Chul
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Abstract
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In this study, we investigated the quality of glasswort (Salicornia herbacea L.) mixture fermented by Aspergillus oryzae at 30℃ for 7 days. Changes of pH, titratable acidity, amino-nitrogen content, reducing sugar content, activities of α-amylase and protease and number of mold were determined in the course of the fermentation. Angiotensin converting enzyme (ACE) inhibition activities and electron donating ability (EDA) were measured after 7 days fermentation. The pH lowered from 6.19~6.22 into the level of 5.41~6.08 after fermentation for 7 days. Titratable acidity increased from 0.59~0.68 into the highest level of 0.95~1.13% after 6 days fermentation. Furthermore, the amino-nitrogen content increased from 128.0~167.2 ㎎% to 159.4~209.0 ㎎% after fermentation for 7 days. For the reducing sugar content, it decreased from 2.0~5.9% into the level of 0.4~1.1% during 7 days fermentation. The number of molds decreased from 10? CFU/g to approximately 10? CFU/g after 5 days fermentation. α-Amylase activity showed from the beginning of the fermentation in all samplings, but protease activity reached the value of food code standards after 5 days of fermentation. ACE inhibition activities were slightly increased from 9.5~16.6% to 19.3~22.7% and electron donating ability were slightly increased from 55.6~57.8% to 60.9~62.7% after 7 days of fermentation.
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KEYWORD
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Salicornia herbacea L., Aspergillus oryzae, fermentation, α-amylase, protease
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