In this study, antioxidant activities and physicochemical properties of chocolate fermented with Lactobacillus plantarum CK10 were investigated. The pH level decreased from 5.26±0.02 to 3.98±0.06 during fermentation while titratable acidity increased from 5.36±0.19 to 13.31±0.34. The total polyphenol and flavonoid contents slightly increased during fermentation, but it was numerically negligible. Slight increase and decrease in the radical scavenging activities of chocolate, against DPPH-, ABTS-, and alkyl- radical, were observed during 32 hr of fermentation, but the changes were not statistically relevant. Composition ratios (% area by GC analysis) of lactic acid, xanthosine, and theobromine increased with fermentation time while hydroxymethylfurfural (HMF) and caffeine decreased after 32 hr of fermentation, in the order of xanthine (22.7%), theobrome (20.0%), lactic acid (14.9%), HMF (9.1%) and caffeine (9.0%). However, there was no remarkable changes in theobromine and caffeine contents in chocolate during fermentation.

서 론
 재료 및 방법
  실험재료 및 시약
  사용 균주 및 배지
  초콜릿 발효물 제조
  초콜릿 발효물 전처리
  pH 및 적정산도 측정
  총 폴리페놀 함량 및 총 플라보노이드 함량 측정
  DPPH 라디칼 소거능 측정
  ABTS 라디칼 소거능 측정
  ESR을 이용한 alkyl 라디칼 소거능 측정
  Gas chromatography-Mass(GC- MS) 분석
  High performance liquid chromatography-Mass분석
  표준 검량선 작성
  통계처리
 결과 및 고찰
  pH 및 적정산도 측정
  총 폴리페놀 함량, 총 플라보노이드 함량
  DPPH 라디칼 소거능
  ABTS 라디칼 소거능
  Alkyl 라디칼 소거능
  Gas chromatography-mass spectrum과High-performanceliquid chromatography를 이용한 성분 분석
 요 약
 References

• 강혜림(제주대학교 차세대융복합과학기술협동과정) | Hye Rim Kang
• 고소예(제주대학교 차세대융복합과학기술협동과정) | So Yae Koh
• 류지연(제주대학교 생명공학부) | Ji-yeon Ryu
• Ahmed Osman(제주대학교 차세대융복합과학기술협동과정) | 오스만 아흐메드
• 이창규((주)제키스) | Chang Kyu Lee
• 임지희((주)제키스) | Ji Hee Lim
• 김현아((주)제키스) | Hyeon A Kim
• 임근형((주)제키스) | Geun Hyung Im
• 김소미(제주대학교 차세대융복합과학기술협동과정, 제주대학교 생명공학부, 제주대학교 바이오소재공학과, 제주대학교 원예산업연구소) | Somi Kim Cho Corresponding Author