Background : Angelica acutiloba is a perennial herb from the family Umbelliferous. The root was used as a substitute for the crude drug. As a by-product of making cheese from whey, it has many proteins and nutritional components, but it has a drawback in that it must be stored in a refrigerator because the storage facility is short. In order to solve such problems, an attempt is made to solve the environmental and economic problems by producing a liquid fertilizer fermented with a large amount of whey. Methods and Results : In this study, we studied the fermentation of wheat germ with lactic acid bacteria (Lactobacillus brevis) and yeast (Saccharomyces cerevisiae). The preliminary experiment was conducted to determine the test concentration of 300 fold dilution and 500 fold dilution. As a result, the application of 300 times dilution liquid prepared by fermentation of whey using lactic acid bacteria showed higher growth and higher growth rate with higher number of leaves and branches. Growth response of the 500 fold dilution was higher than that of the control, but the growth of 300 fold dilution showed the highest. Conclusion : Therefore, it is considered that the 300 fold dilution of Lactobacillus can be used as a substitute for compost when cultivating medicinal plants.

This study was carried out to investigate the quality characteristics of fermented milk containing Rhus verniciflua seed (RVS) extracts (0.0%, 0.1%, 0.3% and 0.5%) and antioxidant activity of RVS extracts. The proximate composition of RVS was moisture (4.76%), crude ash (1.40%), crude fat (5.33%) and crude protein (11.10%). A total polyphenol content of 70% ethanol extract of RVS (554±2.64 mg/g) was higher than that of RVS water extract (145±3.47 mg/g). 70% ethanol extract (1103±6.42 mg/g) of RVS showed higher content in the total flavonoids (37±2.30 mg/g) and activities on DPPH free radical scavenging (73.23%) and ABTS free radical scavenging (83.47%) when compared with water extracted of RVS. The quality characteristics, such as pH, titratable acidity, and the number of lactic acid producing bacteria were not remarkably different between the fermented milk samples subjected to treatments with and without the addition of RVS extracts.