2.2. Fermentation by A. oryzae 001

Abalone viscera were lyophilized, ground with a mixer, and sieved through a 500-mesh sieve. The abalone viscera powder was stored at −20 °C until use. A. oryzae 001 was activated from −80 °C storage by pre-culturing with shaking (28 °C, 160 rpm for 24 h) in PDB medium. For fermentation, 1 mL of the pre-cultured bacterial solution was added to 100 mL of distilled water with 1 g of abalone viscera powder, and cultured with shaking (28 °C, 160 rpm, 6 d). The culture supernatant of the ferment was subjected to measurement of ACE inhibitory activity. The ACE-inhibitory activity was determined using the ACE Kit-WST according to the manufacturer’s instructions.