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Jun-Ki Park,Kyung-Yun Kang,Beom-Gyun Jeong,Ho-Yeal Jang,Yun-Seo Oh,Chae-Yeong Jang,Kyong-Wuk Park 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
In this study, it was attempted to ferment mealworm to materialize low-molecular proteins. Mealworm were used as a medium composition through a delipidation process. Delipidation was extracted with edible normal-hexane at 24°C. for 48 hours, dried and powdered. The inoculation strain was Saccharomyces cerevisiae (KSH-Y141029), and the medium composition was formulated with hydrous crystalline glucose, yeast extract, and delipidated mealworm powder in consideration of the industrial process. Fermentation conditions were established by measuring pH, sugar content, reducing sugar, bacterial count, and free amino acid content according to time after anaerobic fermentation at 30°C. for 72 hours. It was then extracted and materialized. As a result, pH, sugar content, and reducing sugar content decreased as fermentation progressed, and population of S. cerevisiae and free amino acid content increased. Therefore, it is thought that it will be possible to use it from a livestock protein source to a future insect protein source through the development of fermented materials using edible insects.