발아대두 동충하초의 유산균 발효를 위하여 발아대두와 동충하초가 함유된 배지에서 생육이 우수한 유산균주를 김치로부터 분리하여 동정한 결과 Lactobacillus plantarum KCB001로 명명하였다. 선정된 유산균을 이용하여 발아대두 동충하초의 고상발효조건을 최적화한 결과, 동충하초와 발아대두의 혼합비는 4:1, 가수량은 40%(v/v), 종배양액의 첨가량은 20%(v/w), 최적 발효온도와 시간은 각각 37oC와 72시간으로 확인되었다. 유산균발효에 의해 총 폴리페놀함 량과 DPPH 소거능이 증가하였으며, 특히 동충하초의 지표 물질인 cordycepin 함량은 발효에 의해 24% 증가함으로써 발효에 의해 발아대두 동충하초의 기능성이 증가함을 확인하였다.

Recently, many studies have shown that propolis has diverse health beneficial effects such as anti-cancer, anti-bacterial, anti-inflammation, and anti-oxidant activities. Water-insolubility of propolis has made it extremely difficult in manufacturing health beneficial beverages containing propolis. In this study, the solubility of propolis was dramatically improved by entrapping with beta-cyclodextrin and the prebiotics effect of water-soluble propolis on the yogurt fermentation was investigated. Lactobacillus pentosus SC60 was selected as a starter for the yogurt fermentation due to its high DPPH radical scavenging activity. Low-fat milk which was supplemented with different concentrations of propolis (0.01, 0.05, 0.1, or 0.5% (w/v)) was fermented with L. pentosus SC60 for 30 h and the viable cell number, pH, and titratable acidity were checked. The rates of decrease in pH and increase in titratable acidity of yogurt after 12 h of fermentation were the highest when 0.5% (w/v) propolis were supplemented. Meanwhile pH and titratable acidity of yogurt without propolis reached 4.54 and 0.73%, respectively, most slowly after 30 hoffer mentation when compared with other yogurts supple mented with propolis. The viable cell number of L. pentosus SC60 in yogurt with 0.5% (w/v) propolis increased with highest rate and it exceeded 9 log CFU/mL at 8 h of fermentation, but that of yogurt with no propolis was only 8.54 log CFU/mL at 30 h of fermentation. This results showed that L. pentosus SC60 grew very well in the presence of water-soluble propolis and it is proposed that propolis acts as prebiotics

In this study, contetnts of phenolic acid and isoflavone, and biological activities of soy sauce were compared the soy sauce added bitter melon powder (BMPs). After the fermentation, pHs were decreased from 5.83 (0% BMP), 5.47 (5% BMP), and 5.32 (10% BMP) to 5.28, 5.36, and 5.16 at 90 days, whereas the acidities of soy sauce were increased from 0.06%, 0.07%, and 0.09% to 0.30%, 0.28%, and 0.36% at 90 days, respectively. In addition, the salinities of soy sauce were decreased, while viable cell numbers including Bacillus and yeast were increased. The contents of total phenolic, isoflavone-aglycone, and phenolic acid and antioxidant and α-glucosidase inhibition activities were significantly increased for 90 days, while the isoflavone-glycoside contents were decreased. In Particular, soy sauce with 10% BMP at 90 days showed the highest contents of glutamic acid (GA, 9,876.09 mg/100 mL) and γ-aminobutyric acid (GABA, 325.02 mg/100 mL) contents than among other samples. Additionally, the radical scavenging activities (DPPH, ABTS, ⦁OH, and FRAP) and α-glucosidase inhibition activities of soy sauce with 10% BMP at 90 days were shown to be high 96.07%, 97.27%, 59.47%, 1.98%, and 79.96%, respectively.