Nonpungent Capsicum fermentation by Bacillus subtilis and the addition of Rapidase
- Authors
- Lee, Seon-Mi; Kim, Seong-Yeong; Lee, Junsoo; Yu, Kwang-Won; Chang, Inseop; Suh, Hyung Joo
- Issue Date
- 11월-2008
- Publisher
- SPRINGER
- Keywords
- ABTS radical scavenging activity; Bacillus subtilis; Capsaicin; Capsicum fermentation; Rapidase
- Citation
- APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, v.81, no.2, pp.257 - 262
- Indexed
- SCIE
SCOPUS
- Journal Title
- APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Volume
- 81
- Number
- 2
- Start Page
- 257
- End Page
- 262
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/122486
- DOI
- 10.1007/s00253-008-1658-0
- ISSN
- 0175-7598
- 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.
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Collections - College of Health Sciences > School of Biosystems and Biomedical Sciences > 1. Journal Articles
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