Physicochemical fermentation characteristics and changes in antioxidant activity of mealworms (Tenebrio molitor) during fermentation with lactic acid bacteria: Application and selection of commercial lactic acid bacteria starters
2025
Su Hwan Kim | Jun Seo Jang | Eun Hye Kim | Won Hee Lee | Yeong Hee Yu | Hyun Jin Kim | Chang Ki Huh
This study investigated the characteristics of fermentation in mealworms inoculated with commercial lactic acid bacteria starters (ABY-3, FLORA DANICA, ST-BODY-1, TCC-4, and YC-380). From these investigations, we have recommended a starter suitable for fermenting mealworms. The highest lactic acid bacteria count varied for each starter during the fermentation period. A high lactic acid bacteria count was exhibited by the TCC-4 fermentation product until the 5th day. Analysis of crude protein and amino nitrogen contents confirmed nitrogen consumption and protein hydrolysis by lactic acid bacteria. The lowest level of reduction in crude fat content was observed in the YC-380 fermentation. Total polyphenols content and total flavonoids content increased with lactic acid bacteria inoculation. The increase in total flavonoid content was greater than that in total polyphenol content. DPPH and ABTS radical scavenging activities showed a correlation with crude fat content, while SOD-like activity correlated with amino acid nitrogen. The TCC-4 starter exhibited a stable count of lactic acid bacteria and excellent decomposition of protein and fat. Moreover, the increase in total flavonoids and antioxidant activity is expected to have not only a positive impact on the function and sensory aspects of mealworm fermentation, but protein and fat hydrolysis as well.
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