Nonpungent Capsicum fermentation by Bacillus subtilis and the addition of Rapidase
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Seon-Mi | - |
dc.contributor.author | Kim, Seong-Yeong | - |
dc.contributor.author | Lee, Junsoo | - |
dc.contributor.author | Yu, Kwang-Won | - |
dc.contributor.author | Chang, Inseop | - |
dc.contributor.author | Suh, Hyung Joo | - |
dc.date.accessioned | 2021-09-09T03:06:09Z | - |
dc.date.available | 2021-09-09T03:06:09Z | - |
dc.date.created | 2021-06-10 | - |
dc.date.issued | 2008-11 | - |
dc.identifier.issn | 0175-7598 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/122486 | - |
dc.description.abstract | To reduce the pungency of Capsicum without the loss of its biological activity, a Capsicum sp. was fermented by Bacillus subtilis with the addition of Rapidase enzyme. At 1 day of fermentation, the capsaicin content of the Capsicum ferment with Rapidase had sharply decreased from an initial content of 11.8 to 2.8 mu g/ml. The Rapidase-fermented Capsicum had higher total flavonoid and phenolic contents than the Capsicum ferment without Rapidase. In addition, ABTS radical scavenging activity was enhanced in the Rapidase-fermented Capsicum as compared to that without Rapidase. Overall, fermentation using B. subtilis and Rapidase was an efficient method to produce a non-pungent Capsicum with antioxidant properties. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | SPRINGER | - |
dc.subject | BODY-FAT ACCUMULATION | - |
dc.subject | ENERGY-METABOLISM | - |
dc.subject | CAPSAICINOIDS | - |
dc.subject | FRUIT | - |
dc.subject | FLAVONOIDS | - |
dc.subject | PEPPER | - |
dc.subject | ACID | - |
dc.subject | MICE | - |
dc.title | Nonpungent Capsicum fermentation by Bacillus subtilis and the addition of Rapidase | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Suh, Hyung Joo | - |
dc.identifier.doi | 10.1007/s00253-008-1658-0 | - |
dc.identifier.scopusid | 2-s2.0-55649115760 | - |
dc.identifier.wosid | 000260635400006 | - |
dc.identifier.bibliographicCitation | APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, v.81, no.2, pp.257 - 262 | - |
dc.relation.isPartOf | APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | - |
dc.citation.title | APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | - |
dc.citation.volume | 81 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 257 | - |
dc.citation.endPage | 262 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.subject.keywordPlus | BODY-FAT ACCUMULATION | - |
dc.subject.keywordPlus | ENERGY-METABOLISM | - |
dc.subject.keywordPlus | CAPSAICINOIDS | - |
dc.subject.keywordPlus | FRUIT | - |
dc.subject.keywordPlus | FLAVONOIDS | - |
dc.subject.keywordPlus | PEPPER | - |
dc.subject.keywordPlus | ACID | - |
dc.subject.keywordPlus | MICE | - |
dc.subject.keywordAuthor | ABTS radical scavenging activity | - |
dc.subject.keywordAuthor | Bacillus subtilis | - |
dc.subject.keywordAuthor | Capsaicin | - |
dc.subject.keywordAuthor | Capsicum fermentation | - |
dc.subject.keywordAuthor | Rapidase | - |
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