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http://dx.doi.org/10.11002/kjfp.2016.23.4.568

Changes in cultural characteristics and biological activities of amaranth during fermentation  

Lee, Rea-Hyun (Department of Food Science and Technology, Catholic University of Daegu)
Yang, Su-Jin (Department of Food Science and Technology, Catholic University of Daegu)
Hong, Joo-Heon (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.23, no.4, 2016 , pp. 568-575 More about this Journal
Abstract
Bacillus amyloliquefaciens CGD3 was used as a starter for fermentation of amaranth and cultural characteristics and biological activities of amaranth were investigated. The viable cells in fermented amaranth was 4.54~8.01 log CFU/mL during 96 hr of fermentation period. Protease activities of amaranth showed the highest by 36.7 unit/mL after 72 hr of fermentation. The total phenolic and flavonoid contents of amaranth increased with fermentation time while its total sugar content decreased. The total protein content was the highest in amaranth fermented for 96 hr (0.25 mg/g). The DPPH scavenging activities, FRAP (ferric reducing antioxidant power), and reducing power of amaranth were highest in amaranth fermented for 72 hr, showing 84.46%, $551.91{\mu}M$, and 2.74, respectively. ACE (angiotensin converting enzyme) and ${\alpha}$-Glucosidase inhibition rates increased with fermentation time and showed the highest after 72 hr.
Keywords
Bacillus amyloliquefaciens CGD3; fermented amaranth; protease activity; ACE inhibitory activity; ${\alpha}$-glucosidase inhibitory activity;
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Times Cited By KSCI : 8  (Citation Analysis)
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