Nonpungent Capsicum fermentation by Bacillus subtilis and the addition of Rapidase

Seon Mi Lee, Seong Yeong Kim, Junsoo Lee, Kwang Won Yu, Inseop Chang, Hyung Joo Suh

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)


To reduce the pungency of Capsicum without the loss of its biological activity, a Capsicum sp. was fermented by Bacillus subtilis with the addition of Rapidase enzyme. At 1 day of fermentation, the capsaicin content of the Capsicum ferment with Rapidase had sharply decreased from an initial content of 11.8 to 2.8 μg/ml. The Rapidase-fermented Capsicum had higher total flavonoid and phenolic contents than the Capsicum ferment without Rapidase. In addition, ABTS radical scavenging activity was enhanced in the Rapidase-fermented Capsicum as compared to that without Rapidase. Overall, fermentation using B. subtilis and Rapidase was an efficient method to produce a non-pungent Capsicum with antioxidant properties.

Original languageEnglish
Pages (from-to)257-262
Number of pages6
JournalApplied Microbiology and Biotechnology
Issue number2
Publication statusPublished - 2008 Nov


  • ABTS radical scavenging activity
  • Bacillus subtilis
  • Capsaicin
  • Capsicum fermentation
  • Rapidase

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology


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