Bacillus amyloliquefaciens CGD3 was used as a starter for fermentation of amaranth and cultural characteristics and biological activities of amaranth were investigated. The viable cells in fermented amaranth was 4.54~8.01 log CFU/mL during 96 hr of fermentation period. Protease activities of amaranth showed the highest by 36.7 unit/mL after 72 hr of fermentation. The total phenolic and flavonoid contents of amaranth increased with fermentation time while its total sugar content decreased. The total protein content was the highest in amaranth fermented for 96 hr (0.25 mg/g). The DPPH scavenging activities, FRAP (ferric reducing antioxidant power), and reducing power of amaranth were highest in amaranth fermented for 72 hr, showing 84.46%, 551.91 μM, and 2.74, respectively. ACE (angiotensin converting enzyme) and α-Glucosidase inhibition rates increased with fermentation time and showed the highest after 72 hr.

서 론
 재료 및 방법
  실험재료
  Starter 배양액 제조
  발효물 제조
  생균수 측정
  Protease활성 측정
  총 폴리페놀 및 총 플라보노이드 함량
  총 단백질 및 총 당 함량
  유리아미노산분석
  전자공여능
  FRAP 측정
  환원력 측정
  α-Glucosidase 저해활성
  ACE 저해활성
  통계처리
 결과 및 고찰
  생균수 및 protease 활성
  총 폴리페놀 및 총 플라보노이드 함량
  총 단백질 및 총 당 함량
  유리아미노산 함량
  항산화 활성
  α-Glucosidase 및 ACE 저해활성
 요 약
 References

• 이래현(대구가톨릭대학교 식품공학전공) | Rea-Hyun Lee
• 양수진(대구가톨릭대학교 식품공학전공) | Su-Jin Yang
• 홍주헌(대구가톨릭대학교 식품공학전공) | Joo-Heon Hong Corresponding Author