Although aronia (Aronia melanocarpa (Michx.) Elliott) contains higher levels of polyphenols and more antioxidant activity than other berries, it is a berry that is difficult to eat raw due to its strong astringent taste and lack of sweetness. Therefore, in this study, we investigated the effect of tannin reduction of aronia by bioconversion method using mushroom mycelia cultures. Aronia and liquid cultures of Lentinula edodes and Phellinus linteus mycelia were mixed and then treated for 48 hours at 60°C. Tannin content, total polyphenol, total flavonoid and antioxidant activities (DPPH, ABTS radical-scavenging activities and FRAP activities) were investigated. The tannin content decreased from 64.2 mg ECE/g to 57.9 mg ECE/g (9.8% reduction) when treated with liquid culture of L. edodes and from 77.3 mg ECE/g to 47.9 mg ECE/g (38.1% reduction) from treatment with a liquid culture of P. linteus. Therefore treatment with mushroom mycelia culture solution may improve the palatability of aronia reducing the astringent taste.

Abstract
서 론
재료 및 방법
    1. 실험 재료 및 시약
    2. 버섯 균사체를 이용한 아로니아의 생물전환
    3. 시료 추출
    4. 품질 특성 분석
    5. 총 폴리페놀, 총 플리보노이드 및 탄닌 함량 분석
    6. 항산화활성 측정
    7. 통계처리
결과 및 고찰
    1. 품질 특성
    2. 총 폴리페놀, 총 플라보노이드 및 탄닌 함량
    3. 항산화활성
요약 및 결론
References

• 한현아(전라북도농업기술원) | Hyun Ah Han (Jeollabukdo Agricultural Research & Extension Services) Corresponding author
• 최소라(전라북도 농업기술원) | So Ra Choi (Jeollabukdo Agricultural Research & Extension Services)
• 송영은(전라북도농업기술원) | Young Eun Song (Jeollabukdo Agricultural Research & Extension Services)
• 이송이(전라북도농업기술원) | Song Yee Lee (Jeollabukdo Agricultural Research & Extension Services)
• 신소희(전라북도농업기술원) | So Hee Shin (Jeollabukdo Agricultural Research & Extension Services)
• 유영진(전라북도 농업기술원) | Young Jin Yu (Jeollabukdo Agricultural Research & Extension Services)
• 김명곤(전북대학교 식품공학과) | Myung Kon Kim (Dept. of Food Science & Technology, Chonbuk National University)