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http://dx.doi.org/10.15207/JKCS.2021.12.11.403

A Study on Enzyme Activity and Antioxidant Activity of Fermented Rice Bran of Saccharomycopsis fibuligera Isolated from Nuruk  

Park, Yong-Won (Department of Biomedical Laboratory Sciences, Kyungdong University)
Publication Information
Journal of the Korea Convergence Society / v.12, no.11, 2021 , pp. 403-410 More about this Journal
Abstract
This paper aimed to increase the functionality and competitiveness of rice bran, which is used as an alternative food and cosmetic raw material, through fermentation. As a result of comparing the enzyme activity of 𝛼-amylase, CMCase, 𝛽-glucosidase, protease, etc. of fermented rice bran using standard strains with 6 strains with excellent enzyme activity among 50 strains of Saccharomycopsis fibuligera isolated from 5 types of Nuruk, A8 strain showed excellent enzyme activity of 13.7%, 21.1%, 50.3%, and 10.0% compared to the KCTC 7806 strain. As a result of the ABTS and DPPH tests as a result of fermentation, it was confirmed that rice bran fermented with A8 had 1.12 times and 1.28 times more antioxidant activity than rice bran fermented with KCTC 7806 strain. In this paper, it was possible to confirm the S. fibuligera A8 strain superior to the standard S. fibuligera strain KCTC 7806.
Keywords
Saccharomycopsis fibuligera; Solid state fermentation; Nuruk; Fermentation; Antioxidant;
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