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  • Title: Nonpungent Capsicum fermentation by Bacillus subtilis and the addition of Rapidase.
    Author: Lee SM, Kim SY, Lee J, Yu KW, Chang I, Suh HJ.
    Journal: Appl Microbiol Biotechnol; 2008 Nov; 81(2):257-62. PubMed ID: 18751694.
    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.
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