Nonpungent Capsicum fermentation by Bacillus subtilis and the addition of Rapidase

Applied Microbiology and Biotechnology

Volumn 81, Issue 2, 2008, Pages 257-262

  Lee, Seon Mi ^b   Kim, Seong Yeong ^a   Lee, Junsoo ^b   Yu, Kwang Won ^c   Chang, Inseop ^d   Suh, Hyung Joo ^a  

^a Korea University   (South Korea)

^b Chungbuk National University   (South Korea)

^c Chungju National University   (South Korea)

^d Gwangju Institute of Science and Technology (GIST)   (South Korea)

Author keywords

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

Indexed keywords

BACTERIOLOGY; FERMENTATION; PHENOLS;

ABTS RADICAL SCAVENGING ACTIVITY; BACILLUS SUBTILIS; CAPSAICIN; CAPSICUM FERMENTATION; RAPIDASE;

BIOCHEMICAL ENGINEERING;

CAPSAICIN; CELLUCLAST; ECONASE; FLAVONOID; ISOENZYME; PECTINEX; PHENOL DERIVATIVE; POLYGALACTURONASE; RAPIDASE; SUGAR; UNCLASSIFIED DRUG; VISCOZYME;

ANGIOSPERM; ANTIOXIDANT; BACTERIUM; ENZYME ACTIVITY; FERMENTATION; PHENOLIC COMPOUND; SCAVENGING (CHEMISTRY);

ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS SUBTILIS; CONTROLLED STUDY; FERMENTATION; NONHUMAN; PEPPER;

ANTIOXIDANTS; BACILLUS SUBTILIS; BENZOTHIAZOLES; CAPSAICIN; CAPSICUM; FERMENTATION; FLAVONOIDS; PHENOLS; SULFONIC ACIDS;

BACILLUS SUBTILIS; CAPSICUM;

EID: 55649115760     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-008-1658-0     Document Type: Article

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