Article 1  (Source: Kwong, HK. 2018. Enhanced Antioxidant Activity of Chenopodiumformosanum Koidz. Using Lactic Acid Bacteria Fermentation. Master thesis. Instituteof Biotechnology, National Taiwan University)         Djulis (Chenopodium formosanun Koidz.) is a traditional crop from the samegenus as quinoa (Chenopodiun quinoa), and it is cultivated and consumed as food orwine starter in Taiwan. Reports showed that Djulis exhibits bencficial effects onantinflammation, antidiabetes, antioxidation, and immune regulation. In this study,different probiotics commonly used in the production of fermented dairy products wereinoculated independently for Chenopodium formosanum Koidz. fermentation. Thestrain with the highest antioxidant activity was selected and fermentation process wasoptimized by using response surface methodology (RSM). Lactobacillusplantarum BCRC 11697 was chosen due to the increased phenolic compounds, DPPH(from 72.6% to 93.2%), and ABTS (from 64.2% to 76.9%) free radical scavengingability compared to that of other lactic acid bacteria. After applying RSM, the optimalinitial fermentation pH, agitation speed, and temperature with highest antioxidantactivity (73.5% of DPPH and 93.8% of ABTS) were recognized as pH 5.55, 104 rpin,and 24.4C. Phenolic compounds, DPPH, and ABTS free radical scavenging abilityincreased significantly during the fermentation process (p ＜ 0.05). The ICso of theDPPH and ABTS free radical scavenging ability were 0.33 and 2.35±0.32 mgml, andboth protease and tannase activities increased after RSM. An increase of proteinhydrolysates with lower molecular weight (＜24 kDa) were also observed.further
【題組】1. In this study, what kind of crop was used?
(A) Ganoderma formosanum,
(B)Chenopodiun formasanum,
(C) Chenopodiun quinoa,
(D) Lentinus edodes.