Bamboo leaf has many nutritional and bioactive compounds such as polyphenols, and it can be used for various foods application. Fermentation is one of appropriate processes that can affect the nutrition, taste and flavor, and antioxidant activities of foods. In this study, a representative domestic bamboo tree (Sasa coreana Nakai) leaves were fermented by Bacillus subtilis KCCM 11315 and the changes of carbohydrates, minerals, amino acids, and phenolic compounds and antioxidant activities were investigated before and after fermentation. During the fermentation period, firstly, the leaf was softened and turned to brown. The constituent carbohydrates were slightly increased from 432.09±5.38 mg/g to 458.42 ±7.39 mg/g, and free sugars decreased by 95% from 28.12± 2.03 mg/g to 1.4±0.14 mg/g. Mineral was 20987.5±345.1 µg/ mL, which was slightly increased after the fermentation compared to 20804.1±364.6 µg/mL before that. The total amino acids were increased to 73881.94±137.59 mg/100 g compared to 58464.51±109.12 mg/100 g before fermentation, and free amino acids decreased by more than 85% from 32782.67± 92.49 mg/100 g to 4827.83±19.76 mg/100 g. Total polyphenols content (TPC) increased from 25.51±1.04 GAE*mg/g to 35.34±0.91 GAE*mg/g, and the total flavonoid content (TFC) increased to 80.57±0.22 QE*mg/g compared to 69.64±0.26 QE*mg/g. The total catechin content (TCC) of TFC was decreased from 69.64±0.94 mg/L to 58.23±0.76 mg/L. The DPPH radical IC 50 of bamboo leaves decreased to 2624.85±37.03 µg/ mL and the ABTS radical IC 50 of 187.26±4.78 µg/mL was increased after the fermentation. These results could be used as essential nutritional data before developing processed food products using the bamboo leaf.

No abstract

No abstract