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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.2
- 수록면
- 27 - 32 (6page)
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이 논문의 연구 히스토리 (2)
2015
Enhancement of Antioxidant Activity, Total Phenolic and Flavonoid Content of Saccharina japonica by Submerged Fermentation with Aspergillus oryzae
S. M. Rafiquzzaman
,
Jong Min Lee
,
Dong Seop Kang
외 2명
한국수산과학회 양식분과 학술대회
2015.10
학술대회자료
Enhancement of Antioxidant Activity, Total Phenolic and Flavonoid Content of Saccharina japonica by Submerged Fermentation with Aspergillus oryzae
S. M. Rafiquzzaman
,
In-Soo Kong
,
Jin-Man Kim
KSBB Journal
2015.02
학술저널
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초록· 키워드
오류제보하기
The current investigation was carried out to explore the possibility of submerged fermentation of Saccharina japonica as sole substrate using Aspergillus oryzae. In this study we used 2% S. japonica powder as fermentation media for A. oryzae. Fermentation period was optimized by monitoring the fermented sample at regular intervals for a period of 7 days. Results found that a fermentation period of 5 days was effective with maximum desirable characteristics such as total sugar, total phenolic and flavonoid contents. Under optimum fermentation period, fermented extracts showed enhanced antioxidant activity as determined by different assays such DPPH radical scavenging, ABTS scavenging and phosphomolydenum assay. This study provides the information for the enhancement of bioactive molecules in an eco-friendly manner and also paves way towards the development of wide range of seaweed-based functional foods.
목차
Abstract
1. INTRODUCTION
2. MATERIALS AND METHODS
3. RESULTS
4. DISCUSSION
REFERENCES
참고문헌 (34)
참고문헌 신청
1. [학술지(정기간행물)] - Pandey, A. / 2003 / Solid-state fermentation / Biochem. Eng. J 13 : 81 ~ 84
2. [학술지(정기간행물)] - Juan, M. Y. / 2010 / Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus substilis BCRC 14715 / Food Microbiol 27 : 918 ~ 923
3. [학술지(정기간행물)] - Pandey, A. / 2000 / New developments in solid state fermentation: I-Bioprocess and products / Process Biochem 35 : 1135 ~ 1169
4. [학술지(정기간행물)] - Pandey, A. / 1999 / Solid state fermentation for the production of industrial enzymes / Curr. Sci 77 : 149 ~ 162
5. [학술지(정기간행물)] - Biesebeke, R. T. / 2002 / Aspergillus oryzae in solid state and submerged fermentations progress report on multi-disciplinary project. FEMS Yeast Res / FEMS Yeast Res : 245 ~ 248
2. [학술지(정기간행물)] - Juan, M. Y. / 2010 / Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus substilis BCRC 14715 / Food Microbiol 27 : 918 ~ 923
3. [학술지(정기간행물)] - Pandey, A. / 2000 / New developments in solid state fermentation: I-Bioprocess and products / Process Biochem 35 : 1135 ~ 1169
4. [학술지(정기간행물)] - Pandey, A. / 1999 / Solid state fermentation for the production of industrial enzymes / Curr. Sci 77 : 149 ~ 162
5. [학술지(정기간행물)] - Biesebeke, R. T. / 2002 / Aspergillus oryzae in solid state and submerged fermentations progress report on multi-disciplinary project. FEMS Yeast Res / FEMS Yeast Res : 245 ~ 248
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