This study examined the changes in the protein and mineral composition of Gryllus bimaculatus fermented with Bacillus substilis and the mycelia of Basidiomycetes. Normal Gryllus bimaculatus (S) and experimental group data obtained after an inoculation of Bacillus substilis (SC) (KACC 19623), Pleurotus eryngii (SP) and Cordyceps millitaris (SC) were compared. The crude protein content of the Gryllus bimaculatus (control) was 75.48%, but it decreased to 64.55, 54.32, and 63.53% after fermentation with SB, SP and SC, respectively (p<0.05). An analysis of the organic elements showed that the contents of the carbon and nitrogen sources were also reduced after fermentation, and the most significant decrease was observed after fermentation with SP. In SDS-PAGE, a 120 kDa and a 48 kDa protein of Gryllus bimaculatus were found. On the other hand, protein bands faded after fermentation with SP and SC, respectively. Moreover, no visible band was observed after fermentation with SB. According to amino acid analysis, the total free amino acid content increased 3.84 and 1.74 times after fermentation with SB and SP, respectively, compared to the corresponding baseline data. In contrast, it decreased by 0.52 times after fermentation with SC. Among the essential amino acids found in crickets fermented with SB, the valine and isoleucine content was 3.57 and 2.64 times higher, respectively, than the recommended daily amount of essential amino acids.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험 재료 및 시약
    2. 쌍별귀뚜라미 발효물의 제조
    3. 유기물(Carbon, Nitrogen), 조단백질 및 무기 성분 함량 변화
    4. SDS-PAGE를 통한 발효물의 구성단백질 및 크기 확인
    5. 발효물의 유리아미노산 분석
    6. 통계처리
III. 결과 및 고찰
    1. 유기원소(Carbon, Nitrogen), 조단백질 및 무기성분 함량변화
    2. SDS-PAGE를 통한 쌍별귀뚜라미 발효물의 구성 단백질패턴 변화
    3. 고초균 및 버섯균사체 발효물의 유리아미노산 변화
    4. 권장섭취량 대비 발효물의 필수아미노산 함량
IV. 요약 및 결론
References

• 장현욱(농촌진흥청 국립농업과학원 농식품자원부) | Hyun Wook Jang (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
• 최지호(농촌진흥청 국립농업과학원 농식품자원부) | Ji Ho Choi (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
• 박신영(농촌진흥청 국립농업과학원 농식품자원부) | Shin Young Park (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
• 박보람(농촌진흥청 국립농업과학원 농식품자원부) | Bo Ram Park (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) Corresponding author