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Abstract: In the present study, Aspergillus oryzae‐inoculated koji inhibited lipid oxidation in fermented fish paste rich in polyunsaturated fatty acids following a long fermentation period. The fermentation of koji by A. oryzae liberated several bioactive phenolic compounds, including kojic acid and ferulic acid, which were the most abundant. A linear correlation between several phenolic compounds...
To evaluate the antioxidative properties of a newly developed fermented paste (squid miso) prepared from squid mantle flesh with Aspergillus oryzae-inoculated koji, we used in vitro models, including 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl, nitric oxide (NO) and carbon-centered radical-scavenging activity (RSA), reducing power ability (RPA), and linoleic acid oxidation. The antioxidant activity...
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