Liquid-state fermentation (LSF) and solid-state fermentation (SSF) were carried out to produce enzymes and β-glucan. The modified synthetic medium composition in liquid-state fermentation (LSF) was determined to be 5% (w/v) whole oat flour, 2% (w/v) tryptone, and 2% (w/v) rice bran. The different humidity conditions of oat by solid-state fermentation were evaluated in terms of maximum production of fungal biomass, amylase, protease, and β-glucan, which were 0.23 mg/g, 7,157.38 U/g, 413.67 U/g, and 8.26% (w/w), respectively, at 60% of humidity condition. Moreover, α-glucosidase inhibition activities of fermented oat with 60% humidity at 48 h were shown to be high 49.08% (w/w). Therefore, liquid- and solid-state fermentation processes were found to enhance the overall fermentation yields of oat to produce enzymes and β-glucan.

Abstract
서 론
실험 재료 및 방법
실험결과 및 고찰
요 약
감사의 글
References

• 지수빈(한경대학교 식품생명공학과) | Su Bin Ji (Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, HanKyong National University)
• 라채훈(한경대학교 식품생명공학과) | Chae Hun Ra (Department of Food Science and Biotechnology, College of Engineering, Global K-Food Research Center, HanKyong National University) Corresponding author