This study aimed to provide basic evidence regarding the development of materials by analyzing the physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain-fermented Cordyceps militaris grown on Tenebrio molitor. Among the solvents tested, DPPH radical scavenging activity was the highest in the hot water-extracted sample after 30 min of extraction. Moisture content decreased, whereas crude protein and fat content increased, after lactic acid bacteria-mediated fermentation. Sodium, magnesium, calcium, and zinc contents increased, with potassium levels attaining the maximum value, whereas free amino acid content decreased after the fermentation. Among Hunter's color values, a value increased to 66.7→149.92 after fermentation, whereas the L and b values decreased to 15.79→-15.75 and 54.45→0.01, respectively. Cordycepin content assay increased from 7.02 mg% to 8.66 mg%. The DPPH free radical scavenging activity of the fermented product was 91.92 EDA%, which was higher than that of the extract (84.69 EDA%). The ABTS free radical scavenging and superoxide dismutase (SOD) activities were also higher in the fermented products.

서 론
 재료 및 방법
  실험재료
  사용균주
  시약 및 배지
  갈색거저리 동충하초 추출물 제조
  갈색거저리 동충하초 유산균 발효물 제조
  일반성분 분석
  무기성분 분석
  유리 아미노산 분석
  Cordycepin 함량분석
  색도 측정
  1,1-Diphenyl-2-picryhydrazyl(DPPH) 자유 라디칼 소거 활성 측정
  2-2’-Azino-bis3-ethylbenzothiazoline-6-sulph onic acid(ABTS) 자유 라디칼 소거 활성 측정
  SOD 활성 측정
  통계분석
 결과 및 고찰
  주정 농도와 추출시간에 따른 DPPH 자유 라디칼 소거활성
  유산균별 발효조건에 따른 DPPH 자유 라디칼 소거 활성
  일반성분
  Cordycepin
  유산균 발효 전․후 생리활성 비교
 요 약
 감사의 글
 References

• Do-Woo Gim(Department of Food Science and Technology, Sunchon National University) | 김도우
• Jun-Ki Park(Department of Food Science and Technology, Sunchon National University) | 박준기
• Hyun-Jin Kim(Insects and Sericultural Research Institute, Jeollanamdo Agricultural Research and Extention Services) | 김현진
• In-Kyung Cho(Department of Food and Nutrition, Nambu University) | 조인경
• Ja-Yong Cho(Department of Food Science and Biotechnology, Jeonnam State University) | 조자용
• Yong-Doo Kim(Department of Food Science and Technology, Sunchon National University) | 김용두
• Chang-Ki Huh(Department of Food Science and Technology, Sunchon National University) | 허창기 Corresponding author