title: Nonpungent Capsicum fermentation by Bacillus subtilis and the addition of Rapidase.
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 microg/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.
authors.affiliation: Department of Food Science and Technology, Chungbuk National University, Cheongju, Chungbuk, 361-763, South Korea.
authors.forename: Seon-Mi
authors.initials: SM
authors.lastname: Lee
authors.forename: Seong-Yeong
authors.initials: SY
authors.lastname: Kim
authors.forename: Junsoo
authors.initials: J
authors.lastname: Lee
authors.forename: Kwang-Won
authors.initials: KW
authors.lastname: Yu
authors.forename: Inseop
authors.initials: I
authors.lastname: Chang
authors.forename: Hyung Joo
authors.initials: HJ
authors.lastname: Suh