Study on Antioxidant Activity of Peanut Meal using Bacillus Natto by Solid State Fermentation

Study on Antioxidant Activity of Peanut Meal using Bacillus Natto by Solid State Fermentation

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Author(s)

Author(s): WANG Yanping, HU Yingfen, MA Yuping, ZHANG Yuanjie, LIU Qing

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DOI: 10.18483/ijSci.1177 326 698 44-51 Volume 6 - Jan 2017

Abstract

This experiment carried out a preliminary study on solid state fermentation of Bacillus natto peanut meal. Determination of the scavenging activities to hydroxyl free radical scavenging rate to determine its antioxidant activity. The optimal fermentation conditions were obtained by single factor and response surface methodology as follows:38.8 h of Fermentation time, 37 ℃ of fermentation temperature, material liquid ratio1:0.44, 6.48% of inoculation amount. Under this condition, the hydroxy free radical,iron reduction capacity and DPPH radical scavenging rate were87.3%、0.36(OD value) and 73.4%,respectively.

Keywords

Peanut Meal, Bacillus Natto, Response Surface Methodology, Antioxidant Activity

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International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.

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Volume 8, June 2019


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