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In this study, we investigated the antibacterial and antioxidative activities of fermented licorice extracts. Aspergillus luchuensis and Aspergillus oryzae were used for licorice, fermentation. The fermentation process was carried out at 35°C, for 7 days. β-Glucosidase activity of koji made by A. luchuensis was 96.74 U/g, which was higher than that of A. oryzae (14.36 U/g). Liquiritin content in licorice fermented with A. luchuensis and A. oryzae respectively decreased to 90.42 mg/L and 43.93 mg/L, while that of liquiritigenin increased to 1,403.49 mg/L and 1,033.63 mg/L. Antibacterial activity of liquiritigenin extract was higher than that of liquiritin. Licorice fermented with A. luchuensis showed stronger antibacterial activities (11.5-14.5 mm) than that fermented with A. oryzae (10.0-11.5 mm). DPPH radical-scavenging activity of a licorice fermented with A. luchuensis, in A. oryzae, and control was 65.35, 43.13, and 25.21%, respectively. The highest ascorbic acid (AA) equivalent antioxidant capacity (AEAC) value (92.22 mg AA eq/g) was obtained for licorice fermented with A. luchuensis (control=2.88 mg AA eq/g). The results showed that fermented licorice extracts contain antibacterial and antioxidant components. Thus, fermented licorice extracts are useful for fermented foods that are difficult to preserve because of lactic acid bacteria.

Antibacterial and antioxidative activities of licorice extracts fermented with Nuruk molds