재배상황버섯의 유산균 증식 효과를 측정한 결과 B. breve에 대한 증식 효과와 배양배지의 pH 저하 효과가 우수했다. 사람 및 흰쥐의 장내 세균을 버섯추출물 함유 배지에서 배양시 배지의 pH 저하 효과가 우수할 뿐만 아니라 β-glucosidase의 효소 활성을 억제하였다. 그 외에도 대장암 및 방광암 등의 원인효소로 주목되고 있는 사람 및 흰쥐의 장내 세균층 효소인 β-glucosidase 및 tryptophanase 효소 활성을 억제하였다. 이외에도 인슐린 비의 존형 당뇨병의 치료제로 사용되는 acarbose보다는 약하지만 maltase, sucrase 및 알파아밀라제를 효과적으로 저해하였다.

The objective of this study was to investigate important factors affecting food choice, specific dietary changes over past few years and to find out consumer opinions concerning the use of yogurt and oligosaccharides. Results of this study showed that three most important factors in food selection were taste (52.5%), nutrition (23.4%) and safety (15.8%). Three most important nutritive factors were protein (26.3%), calorie (19.2%) and vitamin (13.8%). Specific dietary changes of the respondent over past few years didn't affect meat intake, but increased vegetable and fruit intakes. Majority of the respondent (52.3%) ate yogurt more than 3 times per week and 35.6% of them ate 3~4 times per month. Reasons for intake of oligosaccharides were as follows; low calorie (40.8%), sweetener (28.3%)and bifidogenic factor (25.0%). The respondent regarded that yogurt had more preventive effect of disease than that of oligosaccharide.

The objective of this study was to determine effects of soybean oil(SO), cottonseed oil(CO) and ricebran oil(RO) on stability and flavor of yackwa. This study consisted of yackwa fried in 3 differnet oils, then stored for 0, 3, 6 weeks in normal wrap at room temp. or vaccum package at 4℃. The moisture, oil contents, Hunter color values(L, 'a' and 'b'), % free fatty acid(FFA), thiobarbituric acid(TBA) value and sensory scores for color, flavor and acceptability were analyzed. The foam height of the oil after frying was also determined. Yackwa fried in RO was more red('a'=11.43) than yackwa fried in SO(10.64) or CO(10.51). TBA value of yackwa showed no difference among frying oils. Yackwa fried in SO showed better acceptability than those fried in CO. Yackwa fried in RO showed similar acceptability to yackwa fried in SO. The % FFA and TBA value of yackwa averaged across oil and package showed increasing tendency during 6 weeks storage.