To make fermented bamboo shoot liquid, we isolated and classified a microorganism growing in bamboo shoot and investigated its quality characteristics. Crude fiber, crude ash, nitrogen-free extracts, and total sugar contents were higher after fermentation. For free amino acids, only alanine was detected in the control group. Detected 13 kinds of free amino acids were detected in fermented bamboo shoot liquid. In organoleptic test, fermented bamboo shoot beverage containing 20 percent strawberry showed the highest consumer preference.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 재료
  2. 실험방법
 III. 결과 및 고찰
  1. 죽순으로부터 미생물 분리 및 탐색
  2. 일반성분
  3. pH, 산도 및 당도 함량
  4. 색도 및 점도
  5. 유기산
  6. 아미노산
  7. 관능검사
 IV. 요약 및 결론
 감사의 글
 References

• 백병기(광주여자대학교 대체의학과) | Byeong-Gi Baeg
• 조정일(조선이공대학교 식품영양조리과학과) | Jung-Il Cho
• 문은우(한양대학교 식품영양학과) | Eun-Woo Moon
• 박정숙(광주여자대학교 대체의학과) | Jung-Suk Park Corresponding author