The Fermentation of Antarctic Krill Juice by a Variety of Microorganisms

In order to produce a fermented seasoning of Antarctic krill juice with pleasant taste and unique flavor, the Antarctic krill juice was fermented by application of Aspergillus oryzae, Streptococcus thermophilus, Saccharomyces cerevisiae, and Bacillus licheniformis, respectively. Organic acids and the composition of amino acids in these fermented products were analyzed, as well as the sensory evaluation and taste components analysis. It was found that all four kinds of fermented liquor of Antarctic krill had better flavor, higher amino acid content, unique organic acid content, and higher antioxidant activity. The best flavor and the most abundant nutrition were in the Antarctic krill juice fermented by S. cerevisiae. The amino acid content was up to 1,368.30 mg/100 mL, the scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals was 71.308%, and there was a variety of amino acids in this fermented liquor, which contained all eight of the essential amino acids not manufactured by the human body.