Characteristic of Glasswort (Salicornia Herbacea L.) Mixture Fermentation Utilizing Aspergillus oryzae
2010
Kim, H.S., Jeollanamdo Marine Bio Research Institute, Shinan, Republic of Korea | Park, I.B., Jeollanamdo Marine Bio Research Institute, Shinan, Republic of Korea | Lee, Y.J., Jeollanamdo Marine Bio Research Institute, Shinan, Republic of Korea | Shin, G.W., Jeollanamdo Marine Bio Research Institute, Shinan, Republic of Korea | Lim, J.Y., Jeollanamdo Marine Bio Research Institute, Shinan, Republic of Korea | Park, J.W., Jeollanamdo Marine Bio Research Institute, Shinan, Republic of Korea | Jo, Y.C., Jeollanamdo Marine Bio Research Institute, Shinan, Republic of Korea
In this study, we investigated the quality of glasswort (Salicornia herbacea L.) mixture fermented by Aspergillus oryzae at 30℃ for 7 days. Changes of pH, titratable acidity, amino-nitrogen content, reducing sugar content, activities of α-amylase and protease and number of mold were determined in the course of the fermentation. Angiotensin converting enzyme (ACE) inhibition activities and electron donating ability (EDA) were measured after 7 days fermentation. The pH lowered from 6.19~6.22 into the level of 5.41~6.08 after fermentation for 7 days. Titratable acidity increased from 0.59~0.68 into the highest level of 0.95~1.13% after 6 days fermentation. Furthermore, the amino-nitrogen content increased from 128.0~167.2 mg% to 159.4~209.0 mg% after fermentation for 7 days. For the reducing sugar content, it decreased from 2.0~5.9% into the level of 0.4~1.1% during 7 days fermentation. The number of molds decreased from 10∨7 CFU/g to approximately 10∨6 CFU/g after 5 days fermentation. α-Amylase activity showed from the beginning of the fermentation in all samplings, but protease activity reached the value of food code standards after 5 days of fermentation. ACE inhibition activities were slightly increased from 9.5~16.6% to 19.3~22.7% and electron donating ability were slightly increased from 55.6~57.8% to 60.9~62.7% after 7 days of fermentation.
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