Comparative physicochemical characteristics of lactic acid bacteria-fermented extracts of Cordyceps militaris using a mixed medium of brown rice and seven edible insects; 현미와 7종의 식용 곤충 혼합배지를 이용한 동충하초 유산균발효 추출물의 이화학적 특성 비교

초록

This study aimed to enhance the bioactivity and value of Cordyceps militaris by using a mixed medium of brown rice and seven edible insects. Extracts from Cordyceps militaris were fermented with Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St). After fermentation, acidity decreased, while the pH and available amino groups increased. The total polyphenol content was the highest in Tenebrio molitor larvae (TM) fermented by St, at 35.23 mg/g. Cordycepin content was the highest in Oxya sinuosa (OS), Allomyrina dichotoma larvae (AL), and TM. Antioxidant activities generally improved with fermentation. The OS fermented by Lb had the highest DPPH free radical scavenging activity (68.05%), AL had the highest SOD-like activity (72.15%), and TM had the highest ABTS radical scavenging activity (57.33%). The OS, TM, and AL media mixed with edible insects showed higher functionality compared to that of the brown rice only medium, and fermentation further increased the available amino groups and antioxidant activity. ©The Korean Society of Food Science and Technology.

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