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

Abstract

Background/Objectives: This study aims to develop enzyme products with live enzyme activity through cereal grain fermentation and develop enzyme diet products containing natural substances by mixing with plant extracts effective for diet. Methods/Statistical analysis: An appropriate fermentation method for the enzyme production was selected to commercialize the product. The enzyme activity was analyzed/ evaluated pursuant to the food standards/ specifications by food under the Korean Food Standards Codex (KFSC) by Dongkang College Food Health Research Institute as there was no state-certified analyzing institution. Nutritive components including crude protein, aflatoxin, and food stability were tested by a state-certified institution in test methods under the KFSC. Findings: Diet enzyme products with a-amylase, protease, and lipase activity and antioxidant activity were developed from the fermentation product. The antioxidant activity of the natural substance was identified and applied to diet products. Fermentation conditions for enzyme production were established and the fermentation time was shortened. Consumer sensory evaluation and experience results were analyzed to identify the diet effects of the developed products. The stability of the developed products was identified through heavy metal analysis including aflatoxin analysis and Escherichia coli tests. 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.