This study looked at fermented herbal medicine studies, including fermentation strains, methods, and the stability of fermented herbal medicines. There were 242 papers of fermented herbal medicine from 2012 to 2020, 64 of which used more than two strains to ferment medicinal herbs, and other studies used one strain or fermented herbal medicine. The most frequently used strains were Lactobacillus, which were also found to use a variety of strains, including hypertrophic bacteria, lactic acid bacteria, Bifidobacterium, yeast, mushrooms, Saccharomyces, Aspergillus, yest, and EM complex bacteria. The most common study of herbal medicine in a single room was in the order of Cheonma, Hongsam, Sansam, Ginseng, Danggui, Gilgyeong, Ogapi, Omija, Ganggang, Daejo, Hwanggi, Haesuo, Gamcho, Hwangchilam, and Samjeonghwan. The stability of fermented herbal medicine was tested in 14 episodes, including ginseng, poison, ogafi, cheonma, licorice, red ginseng, deer antlers, Mount Pyeongwi, Jaumganghwatang, Gumiganghwaltang, and double soup. Fermented herbal medicines are more effective in treating obesity, senile diseases, degenerative diseases, allergies, chronic diseases, and gastritis than conventional traditional Korea medicines. Therefore, it is considered necessary to conduct voluntary and active research using various medicinal herbs in the study of fermented Chinese medicine.

Abstract
Ⅰ. 서론
    1. 연구 배경 및 목적
    2. 분석방법
Ⅱ. 발효 한약의 제조
    1. 발효 미생물의 종류 및 특성
    2. 한약재의 발효(醱酵)
Ⅲ. 발효 한약의 안정성
Ⅳ. 고찰 및 결과
참고문헌

• Ee Hyan Hong(성결대학교 약용작물산업학과, 박사과정)