Changes in cultural characteristics and biological activities of amaranth during fermentation

발효시간에 따른 아마란스 발효물의 배양특성 및 생리활성

  • 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)
  • 이래현 (대구가톨릭대학교 식품공학전공) ;
  • 양수진 (대구가톨릭대학교 식품공학전공) ;
  • 홍주헌 (대구가톨릭대학교 식품공학전공)
  • Received : 2016.04.06
  • Accepted : 2016.05.11
  • Published : 2016.08.30


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.


Supported by : 한국연구재단


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