Physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain fermented Cordyceps militaris grown on Tenebrio molitor

갈색거저리 동충하초의 Streptococcus thermophilus KCCM 3782 유산균 발효에 따른 물리화학적 특성과 산화방지 활성 비교

  • Gim, Do-Woo (Department of Food Science and Technology, Sunchon National University) ;
  • Park, Jun-Ki (Department of Food Science and Technology, Sunchon National University) ;
  • Kim, Hyun-Jin (Insects and Sericultural Research Institute, Jeollanamdo Agricultural Research and Extention Services) ;
  • Cho, In-Kyung (Department of Food and Nutrition, Nambu University) ;
  • Cho, Ja-Yong (Department of Food Science and Biotechnology, Jeonnam State University) ;
  • Kim, Yong-Doo (Department of Food Science and Technology, Sunchon National University) ;
  • Huh, Chang-Ki (Department of Food Science and Technology, Sunchon National University)
  • 김도우 (순천대학교 식품공학과) ;
  • 박준기 (순천대학교 식품공학과) ;
  • 김현진 (전남농업기술원 곤충잠업연구소) ;
  • 조인경 (남부대학교 식품영양학과) ;
  • 조자용 (전남도립대학교 식품생명과학과) ;
  • 김용두 (순천대학교 식품공학과) ;
  • 허창기 (순천대학교 식품공학과)
  • Received : 2018.02.08
  • Accepted : 2018.02.22
  • Published : 2018.02.28


This study aimed to provide basic evidence regarding the development of materials by analyzing the physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain-fermented Cordyceps militaris grown on Tenebrio molitor. Among the solvents tested, DPPH radical scavenging activity was the highest in the hot water-extracted sample after 30 min of extraction. Moisture content decreased, whereas crude protein and fat content increased, after lactic acid bacteria-mediated fermentation. Sodium, magnesium, calcium, and zinc contents increased, with potassium levels attaining the maximum value, whereas free amino acid content decreased after the fermentation. Among Hunter's color values, a value increased to $66.7{\rightarrow}149.92$ after fermentation, whereas the L and b values decreased to $15.79{\rightarrow}-15.75$ and $54.45{\rightarrow}0.01$, respectively. Cordycepin content assay increased from 7.02 mg% to 8.66 mg%. The DPPH free radical scavenging activity of the fermented product was 91.92 EDA%, which was higher than that of the extract (84.69 EDA%). The ABTS free radical scavenging and superoxide dismutase (SOD) activities were also higher in the fermented products.


Supported by : 순천대학교


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