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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2010.1
- 수록면
- 12 - 17 (6page)
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초록· 키워드
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This study was conducted to evaluate the potential of a microbial fermentation procedure to improve the functional qualities of seaweeds. Aspergillus oryzae, which has been used in traditional Korean fermented foods, was inoculated and cultivated in an aqueous extract of sea tangle (Laminaria japonica). Fermentation of the sea tangle extract by A. oryzae for 4 days resulted in a 3-fold increase in γ-aminobutyric acid (GABA) content. GABA is known to be a bioactive compound. Fungal fermentation of the extract also enhanced its antioxidant activity and increased its total content of phenolic compounds. It was assumed that these changes stemmed from the biodegradation of active compounds of the sea tangle packaged within its rigid structural matrix or occurred as result of fungal fermentation. These results suggested that the application of microbial fermentation to the processing of seaweeds will help in the development of processed foods to meet consumer demands.
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참고문헌 (25)
참고문헌 신청
AOAC / 1995 / Official methods of analysis / Association of Official Analytical Chemists : 49 ~ 59
Achinewhu SC / 1998 / Phy-sicochemical properties and garification (gari yield) of selected cassava cultivars in Rivers State, Nigeria / Plant Foods Hum Nutr 52 : 133 ~ 140
Adewusi SR / 1999 / The effect of processing on total organic acids content and mineral availability of simulated cassava-vegetable diets / Plant Foods Hum Nutr 53 : 367 ~ 38
Bugni TS / 2004 / Marine-derived fungi: a chemically and biologically diverse group of micro-organism / Nat Prod Rep 21 : 143 ~ 163
Chapman VJ / 1980 / Seaweeds and their uses / Chapman and Hall : 195 ~ 195
Achinewhu SC / 1998 / Phy-sicochemical properties and garification (gari yield) of selected cassava cultivars in Rivers State, Nigeria / Plant Foods Hum Nutr 52 : 133 ~ 140
Adewusi SR / 1999 / The effect of processing on total organic acids content and mineral availability of simulated cassava-vegetable diets / Plant Foods Hum Nutr 53 : 367 ~ 38
Bugni TS / 2004 / Marine-derived fungi: a chemically and biologically diverse group of micro-organism / Nat Prod Rep 21 : 143 ~ 163
Chapman VJ / 1980 / Seaweeds and their uses / Chapman and Hall : 195 ~ 195
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Effects of Sea Tangle and Its Constituents in Diet on Immune Functions of Diabetic Mice
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Characterization of Soybean Fermented by Aflatoxin Non-producing Aspergillus oryzae and ${\gamma}$-Aminobutyric Acid Producing Lactobacillus brevis
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