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)

    Abstract

    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
    Volume81
    Issue number2
    DOIs
    Publication statusPublished - 2008 Nov

    Keywords

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

    ASJC Scopus subject areas

    • Biotechnology
    • Applied Microbiology and Biotechnology

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