Development of Functional Enzymes and Diet Supplement Products through Microbial Cereal Grain Cultivation Technology

• Published in: Research journal of pharmacy and technology 2019-10, Vol.12 (10), p.5042-5046
• Main Author: Seo, Gyeong-Do
• Format: Article
• Language: English
• Subjects: Antioxidants; Consumers; Enzymes; Fermentation; Food; Grain; Manufacturing; Methods; R&D; Research & development; Rice; Soybeans
• ISSN: 0974-3618; 0974-360X; 0974-306X
• DOI: 10.5958/0974-360X.2019.00875.8

Improvements/Applications: The developed products with enzyme activity and antioxidant activity will be mass-produced and developed into main products of the company, the quality of the products will be improved through continuous research & development hereafter, and the products will be utilized to become products competitive not only in the domestic market but also in the world market through diverse marketing activities. [...]this study aims to develop enzyme products with live enzyme activity through cereal grain fermentation and approximately mix extracts of foods helpful to modern people's health and their diet, in which they are interested, with the enzyme products thereby developing new health supplement products to promote modern people's healthy and happy lives following the extension of their average life span. 2. Experimental Material: The Aspergillus kawachi used in this study was purchased from Suwon Jongkuk, and the grains were purchased on the market. Since the activities of protease and lipase in rice malt induced by Aspergillus kawachi fell short expectations, Asp. oryzae were fermented in soybeans to produce protease and lipase. If fermentation products with enzyme activity per se are pulverized and used as products, the activity will be lower than the target value and the products cannot be easily standardized. [...]the coenzyme was separated from the fermentation products and concentrated.