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 journalArticle

7 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 1

Fingerprint

Capsicum
Bacillus subtilis
Fermentation
Capsaicin
Flavonoids
Antioxidants
Enzymes

Keywords

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

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Nonpungent Capsicum fermentation by Bacillus subtilis and the addition of Rapidase. / Lee, Seon Mi; Kim, Seong Yeong; Lee, Junsoo; Yu, Kwang Won; Chang, Inseop; Suh, Hyung Joo.

In: Applied Microbiology and Biotechnology, Vol. 81, No. 2, 01.11.2008, p. 257-262.

Research output: Contribution to journalArticle

Lee, Seon Mi ; Kim, Seong Yeong ; Lee, Junsoo ; Yu, Kwang Won ; Chang, Inseop ; Suh, Hyung Joo. / Nonpungent Capsicum fermentation by Bacillus subtilis and the addition of Rapidase. In: Applied Microbiology and Biotechnology. 2008 ; Vol. 81, No. 2. pp. 257-262.
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