Article ID Journal Published Year Pages File Type
1189824 Food Chemistry 2007 7 Pages PDF
Abstract

Solid state fermentation was performed by growing Aspergillus awamori, a food grade fungus, on steamed black bean at 25, 30 or 35 °C for 3 days or at 30 °C for 0–5 days to prepare black bean kojis. It was found that fermentation for a period of 3 days at 30 °C yielded a koji that contained the highest amount of total phenolics and anthocyanins among the various kojis examined. Using this 3-day cultivation period, the 30 and 35 °C-koji exhibited the highest Fe2+-chelating ability and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging effect, respectively. Results obtained with kojis prepared at 30 °C for 0–5 days revealed that total phenolic content increased as the fermentation period was increased and became highest on the 4th day and then declined, while the 3-day koji showed the highest anthocyanin content. Further extending the fermentation period did not change the anthocyanin content of the koji significantly (p > 0.05). Generally, the highest DPPH radical-scavenging effect and Fe2+-chelating ability could be obtained with kojis fermented at 30 °C for 3–4 day. The DPPH radical-scavenging effect and the Fe2+-chelating ability exhibited by these kojis were about 2.64–3.20- and 1.77–2.16-fold greater than those of the unfermented black bean, respectively.

Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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