Lactic acid bacterial (LAB) fermentation is frequently used to enhance the nutritional and functional properties of natural products. Oysters (Crassostrea gigas), a marine bivalve mollusc, have long been used in food applications. In the present study, we explored the effects of LAB fermentation on the physiological activity of C. gigas. To identify new starter strains, we isolated and screened LAB from local specialties in Sacheon, South Korea. Eighteen LAB strains were identified by 16S rRNA gene sequencing, four of which exhibited protease activity. All the four isolates were identified as Latilactobacillus curvatus. Fermentation was carried out in a medium containing C. gigas powder for three days. After incubation, the antioxidant activity in the culture supernatant of fermented C. gigas with L. curvatus GH-118-24 increased by approximately 139.2% compared with that of the non-fermented control. Additionally, the extract of fermented C. gigas for three days showed significant improvements in anti-inflammatory and anti-diabetic effects, with increases of over 71.2% and 253.8%, respectively, compared to the non-fermented extract. These results suggested that the selected LAB strains have potential as starters capable of enhancing the bioactive properties of food, thus highlighting the importance of genetic resources in South Korea.

Abstract
서 론
재료 및 방법
    유산균 분리 및 배양
    16S rRNA 염기서열의 계통학적 분석
    세포외 분해 효소 생산능 분석
    굴 분말과 굴 발효물 제조
    Antioxidant activity
    Anti-inflammatory
    Anti-diabetic activity
결과 및 고찰
    유산균 분리 및 동정
    가수분해 효소 활성 분석
    굴 발효물의 생리활성 분석
요 약
References

• 박지영(신라대학교 바이오식품공학과 & 해양극한미생물연구소) | Ji Yeong Park (Department of Food Biotechnology and Research Center for Extremophiles & Marine Microbiology, Silla University, Busan 46958, Korea)
• 양주영(신라대학교 바이오식품공학과 & 해양극한미생물연구소) | Joo Young Yang (Department of Food Biotechnology and Research Center for Extremophiles & Marine Microbiology, Silla University, Busan 46958, Korea)
• 간밧 손도르(신라대학교 바이오식품공학과 & 해양극한미생물연구소) | Sondor Ganbat (Department of Food Biotechnology and Research Center for Extremophiles & Marine Microbiology, Silla University, Busan 46958, Korea)
• 간밧 다리마(신라대학교 바이오식품공학과 & 해양극한미생물연구소) | Dariimaa Ganbat (Department of Food Biotechnology and Research Center for Extremophiles & Marine Microbiology, Silla University, Busan 46958, Korea)
• 이상재(신라대학교 바이오식품공학과 & 해양극한미생물연구소) | Sang-Jae Lee (Department of Food Biotechnology and Research Center for Extremophiles & Marine Microbiology, Silla University, Busan 46958, Korea) Corresponding author
• 이용직(서원대학교 바이오코스메틱학과) | Yong-Jik Lee (Department of Bio-Cosmetics, Seowon University, Cheongju 28674, Korea)
• 남개원(서원대학교 바이오코스메틱학과) | Gae Won Nam (Department of Bio-Cosmetics, Seowon University, Cheongju 28674, Korea)
• 박미화(신라대학교 식품영양학과) | Mi Hwa Park (Department of Food and Nutrition, College of Medical and Life Science, Silla University, Busan 46958, Korea)
• 지원재(국립생물자원관 생물종다양성연구과) | Won-Jae Chi (Biodiversity Research Department, National Institute of Biological Resources, Incheon 22689, Korea)
• 김현수(사천시미생물발효재단) | Hyeon Su Kim (Microbial Fermentation Foundation of Sacheon City, Sacheon 52538, Korea)