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KMID : 0525720160210030188
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Journal of Chitin and Chitosan
2016 Volume.21 No. 3 p.188 ~ p.196
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Physicochemical Characteristics and Biological Activities of Fermented Quinoa according to Fermentation Times
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Yang Su-Jin
Hong Joo-Heon
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Abstract
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This study examined the cultural characteristics and biological activities of fermented quinoa with Bacillus subtilis CBD2. The sample was made with quinoa and distilled water (1:2, w/v). B. subtilis CBD2 was used as starter for the fermentation, and its cultures at the lated logarithmic growth were inoculated for final concentration of 2% (v/v). After fermentation with B. subtilis CBD2 for 24 h, the number of viable cells increased to 8.01 log CFU/mL. Amylase activity and protease activity gradually increase during fermentation over 72 hours. The free sugar contents of quinoa fermentation (0 h) were glucose (851.35 mg/100g), maltose (2,547.65 mg/100 g), but quinoa fermentation (96 h) did not detect maltose. The free amino acid contents of was highest in the quinoa fermented for 96 h (5,798.83 mg/100 g). The fermented quinoa showed higher contents of total phenolic compounds than non fermented quinoa. DPPH radical scavenging and FRAP activities of 5 mg/mL of fermented freeze-dried powder (72 h) were 43.00% and 750.68 uM, respectively. ACE inhibition rates was significantly higher in 72 h (65.30%) than 0 h (37.85%). This study suggested that fermentation of quinoa might be a new potential source of antioxidant and anti-hypertensive agent applicable to grain enzyme-containing foods.
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KEYWORD
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Bacillus subtilis CBD2, Quinoa, Enzyme activity, Antioxidant activity, ACE inhibitory activity
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