This study aimed to optimize the fermentation condition of black bean using probiotic lactic acid bacteria (LAB) and to evaluate characteristics and antioxidant activity of LAB fermented and heat-treated black bean. Two LAB strains were selected by analysis of acid resistance, bile resistance, antimicrobial activity, and antioxidant activity, and identified as Lactiplantibacillus plantarum CH9 and Lactiplantibacillus plantarum SU18 by 16S rRNA sequencing. Both strains showed similar or higher acid resistance, bile resistance and antimicrobial activity, compared to Lacticaseibacillus rhamnosus GG, a commercial probiotic strain. The heat-killed cells of CH9 and SU18 strains showed significantly (p<0.05) higher DPPH and ABTS radical scavenging activities than live cells. Fermentation of black bean (30%) treated with Alcalase using the two selected strains was found to be optimal condition, increasing viable cell count of LAB up to 10.8 Log CFU/g. During the fermentation, the titratable acidity of Alcalase-treated black bean was notably increased with concomitant decrease in the pH. LAB fermentation significantly (p<0.05) increased antioxidant activity based on DPPH and ABTS radical scavenging activities as well as total phenol content. In addition, total phenol content and antioxidant activity were significantly (p<0.05) enhanced by heat processing (121C, 15 min) of the fermented products. These findings are expected to be useful for the development of various LAB-fermented foods containing heat-killed probiotics.

Abstract
서 론
재료 및 방법
    실험재료
    유산균주 분리 및 동정
    유산균주의 내산성 및 내담즙성 측정
    유산균의 항균활성 측정
    API ZYM kit를 이용한 유산균의 효소활성 측정
    검은콩 발효
    유산균주의 생균수, pH, 총산도 측정
    균주 및 시료 전처리
    DPPH 라디칼 소거능 측정
    ABTS 라디칼 소거능 측정
    총 폴리페놀 함량 측정
    통계처리
결과 및 고찰
    유산균주의 분리 및 동정
    내산성 및 내담즙성
    유산균주의 항균활성
    API ZYM kit를 이용한 선별된 유산균의 효소활성
    유산균 사균체의 항산화 활성
    유산균을 이용한 검은콩 발효 특성
    열처리 검은콩 발효물의 항산화 활성
요 약
감사의 글
References

• 황운식(선문대학교 식품과학과) | Un-Sik Hwang (Department of Food Science, Sun Moon University)
• 유청빈(선문대학교 식품과학과) | Cheong-Bin You (Department of Food Science, Sun Moon University)
• 이은수(선문대학교 식품과학과) | Eun-Su Lee (Department of Food Science, Sun Moon University)
• 이민경(선문대학교 식품과학과) | Min-Kyeong Lee (Department of Food Science, Sun Moon University)
• 박수연(선문대학교 식품과학과) | Soo-Yeon Park (Department of Food Science, Sun Moon University)
• 박훈(선문대학교 식품과학과) | Hoon Park (Department of Food Science, Sun Moon University) Corresponding author