We developed pet food ingredients for dogs by fermenting oats soaked in herbal extracts of Dendropanax morbifera and Eriobotrya japonica using Lentinula edodes KCTC 18874P mycelium. The resulting materials were analyzed for β-glucan, total polyphenol, essential amino acids, vitamins B1 and B2, calcium (Ca), phosphorus (P), and heavy metals to confirm their beneficial components and safety during consumption. The content of (1-3),(1-4)-β-glucan ranged from 1.08 to 1.78%, with the highest content (1.51%) found in fermented D. morbifera and E. japonica using L. edodes mycelium (FMEJDMOLEM). The (1-3),(1-6)-β-glucan content ranged from 44.14% to 50.13%, with FMEJDMOLEM showing the highest content at 50.13%. The total polyphenol content was highest in FMEJDMOLEM, followed by fermented D. morbifera using L. edodes mycelium (FDMOLEM) and fermented E. japonica using L. edodes mycelium (FEJOLEM). Vitamin B1 content was significantly higher in FMEJDMOLEM, followed by FEJOLEM. FMEJDMOLEM also had the highest vitamin B2 content. The total essential amino acid content was the highest in FMEJDMOLEM, followed by FDMOLEM. FEJOLEM had the highest calcium content. The calcium-tophosphorus ratio in all the samples was below 1:0.8, meeting the standards set by the American Feed Association. Heavy metal analysis confirmed that lead and cadmium, which are hazardous to the health of dogs, were not detected in any of the samples. This study demonstrated the development of pet food materials with high levels of beneficial ingredients, such as β-glucan, appropriate calcium and phosphorus ratios, and no detectable heavy metals, ensuring both usefulness and safety. Our future research will focus on developing dog pet food using these materials, and conducting physiological activity studies to complete the development of scientific dog pet food.

본 연구는 발효 황련해독탕(FHHT)의 식후혈당 상승 억 제 효능을 검증하기 위해 농도별로 Rat 유래 α-glucosidase 와 돼지 췌장 유래 α-amylase에 대한 저해 활성과 sprague dawley rat 모델을 이용한 식후혈당 상승 억제 효능을 평가 하였다. 그 결과, FHHT는 농도 의존적으로 α-glucosidase와 α-amylase의 소화 효소 활성을 저해하였고 IC₅₀ 값은 α- amylase 9.321mg/mL, α-glucosidase 0.143mg/mL, maltase 1.159mg/mL, glucoamylase 0.263mg/mL, sucrase 0.112mg/ mL로 확인되었다. 동물 모델 실험에서는 FHHT가 다당류 starch 및 이당류 sucrose 섭취 후 통계적으로 유의한 식후 혈당 상승 억제 효능을 보였다(P<0.01). 이와 같은 결과를 통해 FHHT의 당 흡수 억제를 통한 항당뇨 효능을 확인 하였고 추가 연구의 필요성 및 시사점을 제시함으로써 본 연구가 항당뇨의 새로운 한방 건강 기능식품으로 활용되 기 위한 참고 자료가 될 것으로 사료된다.

본 연구는 일반홍삼(70 °Brix)과 발효홍삼(45 °Brix)에 대한 항산화 성분 분석 및 항산화 효능 측정을 위한 적정 분석시료 함량을 설정하고, 홍삼의 발효에 따른 항산화성의 변화를 조사하였다. 홍삼의 flavonoid 및 phenolics 함량 측정은 일반홍삼과 발효홍삼 각각 농축액 시료 3 g을 증류수로 100배 희석하여 측정용 시료 1 mL 당 홍삼농축액 20-30 mg을 사용하는 것이 시료 채취와 낮은 흡광도에 의한 오차도 줄일 수 있었다. 홍삼의 항산화성 측정으로 홍삼 시료 mg 당 DPPH에 대한 전자공여능 및 ABTS radical 소거능은 일반홍삼과 발효홍삼 모두 농축액 분석시료 20-30 mg/mL에서 가장 안정적이었다. 세포에서의 항산화 효능으 로 ROS의 소거능은 일반홍삼과 발효홍삼 모두 농축액 분석시료 20 mg/mL 전후에서 ROS radical 소거능의 차이가 가장 컸으며 분석에 적합한 농도였다. Flavonoid 함량과 ROS radical 소거능은 발효홍삼 농축액이 일반홍삼 농축액보다 더 높았으나, radical 소거능은 유사하였다. 같은 농도의 일반홍삼과 발효홍삼을 비교할 경우 발효홍삼이 일반홍삼보다 항산화 효과가 더 높았다. 일반홍삼 및 발효홍삼의 항산화성 물질의 정량 및 그 항산화 효능을 측정하기 위해서는 농축액의 농도 차이에도 불구하고 일반홍삼과 발효홍삼 각각 농축액 2-3 g을 채취하여 100배 희석하여 분석 시료로 사용하는 것이 적합하였다.

This study aimed to investigate the changes in nutritional components of six domestically bred soybean cultivars before and after fermentation with Rhizopus oligosporus. Analysis of five vitamins and minerals showed that levels of vitamin B2, vitamin B3, phosphorus, and calcium increased in all cultivars following fermentation, with notable variations among the cultivars. Specifically, the vitamin B2 content in Daepung and Daewonkong increase significantly, by 6.8-fold and 6.7-fold, respectively, compared to pre-fermentation levels. Additionally, Danbaekkong exhibited the highest calcium content after fermentation, at 3.90 mg/g. Before fermentation, soybean oligosaccharides contained 3.4 to 9.0 times more stachyose than raffinose; however, these levels decreased by over 80% across all cultivars after fermentation with Rhizopus oligosporus. The total dietary fiber content rose from 9.28%~11.32% before fermentation to 12.57%~14.86% afterward, though no significant differences were observed among the cultivars. This study confirms that fermentation with Rhizopus oligosporus enhances the nutritional value of domestically bred soybeans, particularly regarding vitamin B2, vitamin B3, calcium, phosphorus, oligosaccharides, and total dietary fiber.

This study evaluated the suitability of using Wickerhamomyces anomalus A1-5 isolated from solid grain fermentation broth for winemaking by comparing the quality and functionality of Campbell Early wine produced with single and mixed inoculations. The pH ranged from 3.43 to 3.68, with the highest value in treatment B. Soluble solids ranged from 5.0 to 7.7 °Brix. Total acidity was measured at 0.42% to 0.47%. Color analysis indicated a significant decrease in lightness with an increase in redness across all treatment groups compared to the control. Among aroma compounds, 8 alcohols, 6 esters, 3 acids, and 11 other compounds were identified, with the control having the highest alcohol content and treatment D having the highest ester content. Tannin and total polyphenol contents ranged from 46.46 mg% to 95.92 mg% and from 87.66 mg% to 147.21 mg%, respectively. Antioxidant activities measured by DPPH and ABTS assays ranged from 33.84% to 69.02% and from 42.43% to 89.18%, respectively, with treatment B exhibiting the highest activities. These results suggest that W. anomalus A1-5 may positively influence the quality and functionality of Campbell Early wine, presenting potential as a novel yeast strain for winemaking.

발효 느타리버섯재배부산물을 급이한 흰점박이꽃무지 유충의 영양성과 안전성을 검증하고자 참나무 발효톱밥으로 사육한 유충의 영양성분 과 유해물질을 비교분석하였다. 조단백질 함량은 발효 느타리버섯재배부산물을 급이한 유충(OMCB)에서 54.0%로 참나무 발효톱밥을 급이한 유 충(FOS) 47.2%보다 1.1배 많았다. 필수아미노산 중 류신은 OMCB에서 2.8%로 가장 높았고, FOS에서는 2.7%로 비슷한 수치였다. 비필수아미 노산은 OMCB에서 프롤린의 함량이 7.2%로 가장 높았고 FOS (5.6%)보다 1.3배 더 높았다. 무기질 중 칼륨은 OMCB (2771.2 mg/100 g)와 FOS (2765.0 mg/100 g)에서 비슷한 수치였고, 불포화지방산 중 올레산은 OMCB (58.2%)와 FOS (59.6%)에서 가장 높은 함량을 나타냈다. 유 해물질 분석 결과, OMCB와 FOS에서 납, 카드뮴, 비소 모두 식용곤충 중금속 기준에 적합하였고, 식중독균에 속하는 대장균과 살모넬라균은 모두 불검출되었다. 위 연구 결과에 따르면, 발효 느타리버섯재배부산물 급이 흰점박이꽃무지 유충은 단백질과 불포화지방산뿐만 아니라 다양한 영양성 분을 포함하고 있으며, 안전성 또한 검증되었으므로 식용으로 활용하기에 적합할 것으로 판단된다.

This study aimed to estimate the rumen fermentation characteristics and greenhouse gas emissions of major domestic feed sources for Hanwoo. Five feed sources mainly used in South Korea were selected: corn meal (CM), soybean meal (SM), wheat flour (WF), palm kernel cake (PKC), and corn distiller’s dried grains with soluble (DDGS). These feed sources were purchased from a commercial feed company. For 24 h rumen incubation, each feed source (0.3 g) was placed into the incubation bottle with the rumen mixture (30 mL) in quadruplicates. After incubation, total gas production was measured and sub-sampled for CO2 and CH4 analyses, and the bottle content was centrifuged for rumen fermentation characteristics and in vitro dry matter digestibility (IVDMD). Crude protein content was highest in SM and lowest in CM. Ether extract content was highest in DDGS and lowest in SM, while neutral detergent fiber and acid detergent fiber contents were highest in PKC and lowest in CM. Propionate content was highest in DDGS, and butyrate and A:P ratio contents were highest in PKC (p<0.05). Total gas emission (mL/g DMD) was lowest in SM and DDGS, while CH4 emission (mL/g DMD) was lowest in DDGS (p<0.05). Therefore, this study concluded that DDGS could be an alternative feed source to reduce methane emissions.

The objective of the present study was to investigate the effects of different red seaweeds on in vitro rumen fermentation characteristics and methane gas production. Five species of red seaweed (Chrysymenia wrughtii Yamada, CW; Hypnea sp., Hypnea sp.; Chondria crassicaulis, CC; Gelidium vagum Okamurae, GV; Hypnea saidana Holmes, HS) were obtained from National Institute of Fisheries Science (NIFS) in South Korea. The collected red seaweeds were washed for 3 minutes, and then samples were freeze-dried and ground to a size of a 1 millimeter. The buffered ruminal fluid (50 mL) was incubated with substrates and seaweeds (5% of substrates) at 39℃ for 48 hours. Total gas production was lower than red seaweed treatments excluding the CW treatment (p<0.05; 63.25 mL). Methane production was the lowest in CC treatment (p<0.05; 9.93 mL/g of digestible dry matter). The rumen pH of the red seaweed treatments ranged from 5.98 to 6.08, which was significantly the lowest in the GV treatment (p<0.05; 5.98). There was no significant difference in the total VFA concentration, but propionate (27.53%) was significantly highest in the CW treatment, whereas acetate (53.14%), iso-valerate (3.52%), valerate (1.72%), and A:P ratio (1.93) were significantly lowest (p<0.05). In conclusion, among the five species of red seaweeds, Chondria crassicaulis reduced in vitro methane production without negative effects on dry matter digestibility. Future studies will be needed to determine the optimal inclusion level of Chondria crassicaulis as feed additive to reduce enteric methane production.

This study aimed to investigate the effects of various washing pre-treatments of native Codium fragile as a feed additive on in vitro ruminal fermentation and CH4 production in ruminants. Seaweed was included at 0.5% dry matter (DM) based on the experimental feed (forage : concentrate = 3:7). Treatment groups were classified as follows: experimental feed (C), no washing (T1), washing at 0°C (T2), washing at 22°C (T3) and washing at 70°C (T4) each immersed for 6 minutes in distilled water. The pH consistently fell within the ruminal stability range. In vitro dry matter digestibility was significantly highest in T2, T3, T4 and C, T4 was the lowest at 48 h (p<0.05). NH3-N concentration was significantly highest in T4 at 48 h (p<0.05). Total gas production at 48 h was 19% lower in T4 compared to C (p<0.01). CH4 production (mL/g DM) at 48 h was lower in all treatment groups compared to C, with T3 showing a 31% reduction (p<0.01). Similarly, CH4 production (mL/g dry matter degradability, DMD) at 48 h was 39% lower for T3 compared to C (p<0.01). At 24 h, total VFA was significantly highest in T1 and T4 (p<0.05). The proportions of acetate was significantly highest in C and T3 was the lowest at 48 h (p<0.01). The proportions of propionate was significantly highest in T3 and C was the lowest at 48 h (p<0.01). The acetate to propionate ratio was singnificantly highest in C at 48 h (p<0.01). The proportions of butyrate at 24 h was lower for T3 compared to C (p<0.05). Therefore, this study confirms that Codium fragile can reduce CH4 production when used as a feed additive for ruminants and this effect is not significantly influenced by the washing pre-treatment. However, if washing process is necessary, washing at 22°C is the most appropriate method to remove foreign objects.

해조류에는 항산화, 항염증에 효과적인 다양한 생리 활성 화합물이 풍부하게 함유되어 있으며, 장에 유익한 섬유질이 다량 포함되어 있다. 이러한 특징들로 인하여 해조류는 기능성 식품 제조뿐만 아니라, 약리학, 의학적 응용 분야 등 다양한 산업 분야에서 중요한 자원으로 인식되고 있으며, 특히 해조류 발효 기술은 이러한 산업들에 다양한 방법으로 활용될 수 있다. 해조류는 새로운 생리 활성 화합물의 중요한 공급원으로 인정받고 있지만, 육상 식물 바이오매스에 비해 발전이 부족한 상태이다. 해조류를 산업적으로 사용하기 위해 이용되는 해조류 화합물 추출 기술에는 세포벽 처리의 어려움으로 인해 수율이 낮거나 비용 효율성이 떨어지는 등의 문제가 있으나, 최근에는 유산균과 효모종의 미생물을 이용하여 새로운 해조류 발효 제품을 만들어내는 기술이 발전하고 있다. 이러한 해조류 발효 제품은 기능성 식품 및 건강기능식품 시장에서 중요한 역할을 할 수 있으며, 소비자들에게 더 매력적인 제품을 제공할 수 있다. 해조류 발효는 해양 자원의 부가가치를 높이는 중요한 방법 중 하나로, 이를 통해 폴리페놀 함량, 항산화 활성, 생리활성 화합물의 생체 이용률을 증가시키고, 해조류의 감칠맛을 개선하여 소비자들의 만족도를 높일 수 있다. 또한, 해조류 발효는 대량의 양식 바이오매스를 보존할 수 있는 지속 가능한 가공 방법이며, 독성 화학 물질을 생략하여 자연스러운 추출 방법을 제공할 수 있다. 해조류 발효 기술은 아직 많은 연구가 필요하지만, 해조류 산업의 확대와 함께 미래에 매우 중요한 역할을 할 것으로 전망된다.

This study compared quality characteristics of traditional wine made with white rice of Samkwang and pigmented rice of heugjinmi, joeunheugmi, and heugjinju cultivars. After 10 days fermentation period, the pH was in the range of 4.52~4.71. It was higher in pigmented rice than in white rice. Total acidity was 0.50~0.74%. It was also higher in pigmented rice than in white rice. Regarding sugar content, white rice samgkwang had the highest sugar content at 17.40 °Brix and pigmented rice had sugar contents in the range of 13.17~14.93 °Brix. Regarding reducing sugar, white rice samgkwang had the highest content while heugjinmi pigmented rice had the lowest content. Alcohol concentrations of traditional wine were in the range of 15.0~15.6%. White rice samgkwang and pigmented rice heugjinju cultivars had the highest alcohol concentrations. Traditional wine made from white rice and samgkwang had the highest lightness value at 53.40. For wine made from pigmented rice cultivars, lightness values ranged from 31.91 to 38.33. Pigment wine made from Heugjinmi had the highest redness value at 8.08 and the highest yellowness value at 6.39. Major aroma components produced in large amounts of fermented liquor were ethyl acetate, isobutyl alcohol, 2,6-dimethyl-4-heptanone, and isoamyl alcohol.

본 시험은 마늘 절임에서 분리 동정된 Leuconostoc citreum SK2556 균주에 의한 마늘 발효 배양액 급여가 산란계의 계란 생산성, 계란 품질, 혈액 성상에 미치는 영향을 알아보고자 실시하였다. 시험 동물은 33주령 산란계(Hy-Line Brown) 180수를 공시하였고, 5주간 사양시험을 실시하였 다. 전체 사양기간동안 산란율은 대조구, FG (발효마늘) 0.3 및 FG 0.5 처리구는 78.02~78.53의 범위로 유의적인 차이가 없었으나, FG 0.1 처리구(75.37±3.22)는 다른 처리구들에 비교하여 감소하였다(P<0.05). 사료섭취량과 사료요구율에서는 유의한 차이가 관찰되지 않았다. 시험 전기간 Haugh unit에서는 마늘 발효액 FG 0.1이 대조구와 FG 0.5에 비해 유의하게 증가하였다(P<0.05). 혈액 내 Glucose는 모든 마늘 발효액 처리구가 대조구보다 유의하게 낮았다(P<0.01). 간 기능의 이상 여부를 나타내는 알칼리인산분해효소(alkaline phosphatase; ALP)는 FG 0.3 처리구가 대조구보다 유의하게 감소하였다(P<0.05). 본 연구 결과, 산란계 사료 내 마늘 발효 배양액 급여는 계란의 Haugh unit의 향상으로 계란의 신선도를 개선시켰을 뿐만 아니라, 건강 유지에 긍정적인 영향을 미쳐 사료첨가제로서의 이용가능성을 제시하고자 한다.

발효주의 잔류물질 실태조사를 위해 울산지역에서 유통 되는 발효주 150건을 수거하여 잔류농약 400종과 중금속 납, 카드뮴, 수은을 분석하였다. 잔류농약 분석 결과, 102 건(68%)의 검출을 나타냈으며 검출된 농약 종류는 35종 으로 그 중 원료 농산물의 기준이 없는 농약은 4종이 검 출되었다. 발효주 종류별로 비교하면 와인이 60건의 검사 중 54건(90%)으로 가장 많은 잔류농약이 검출되었고 맥 주는 60건 중 37건(61.7%), 막걸리는 30건 중 11건(36.7%) 이 검출되었다. 발효주에 대한 중금속 분석 결과는 납 73 건(48.7%), 카드뮴은 9건(6.0%), 수은은 36건(24.0%)을 나 타내었다. 납은 73건의 검출 중 와인이 57건(78.1%)을 차 지해 가장 높은 검출을 나타내었고 카드뮴과 수은은 검출 된 9건, 36건 중 막걸리가 7건(77.8%), 13건(36.1%)으로 가장 많이 검출되었다. 각 품목에서 검출된 잔류농약 및 중금속 항목에 대해 인체노출량 평가결과는 모두 1% 미 만으로 안전한 것으로 나타났다.

This study was conducted to find a way to improve quality by observing changes in quality and microbial communities according to whether corn silage was treated with additives and the storage period, and to utilize them as basic research results. The experimental design was performed by 2˟4 factor desigh, and the untreated (CON), and the additive inoculated (ADD) silage were stored and fermented for 30 (TH), 60 (ST), 90 (NT), and 120 (OHT) days, with each condition repeated 3 times. There was no change in the nutrient content of corn silage according to additive treatment and storage period (p>0.05). However, the change in DM and the increase in the relative proportions of lactic acid content and Lactobacillales according to the storage period (p<0.05) indicate that continuous fermentation progressed until OHT days of fermentation. Enterobacterales (33.0%), Flavobacteriales (14.4%), Sphingobacteriales (12.7%), Burkholderiales (9.28%) and Pseudomonadales (6.18%) dominated before fermentation of corn silage, but after fermentation, the diversity of microorganisms decreased sharply due to the dominance of Lactobacillales (69.4%) and Bacillales (11.5%), Eubacteriales (7.59%). Therefore, silage maintained good fermentation quality with or without microbial additives throughout all fermentation periods, but considering the persistence of fermentation even in long-term storage and the aerobic stability, it would be advantageous to use microbial additives.

This study was conducted to estimate the effects of the forage process on rumen fermentation characteristics and greenhouse gas emissions of rye. Rye was grown at the Taeyoung Livestock farm and harvested at the heading stage. The harvested rye (5 kg) was sub-sampled for fresh forage, hay, and silage in triplicates. The sub-sampled rye was freeze-dried or air-dried for fresh forage or rye hay, respectively. For rye silage, the sub-sampled rye forage was ensiled into a 10 L mini bucket silo and stored for 90 days. For 72 h rumen incubation, each forage (0.3 g) was placed into the incubation bottle with the rumen mixture (30 mL) in quadruplicates. After the incubation, total gas was measured and sub-sampled for CO2 and CH4 analyses, and the bottle content was centrifuged for in vitro digestibilities of dry matter (IVDMD) and neutral detergent fiber (IVNDFD), and rumen fermentation characteristics. Silage had higher crude protein, crude ash, and acid detergent fiber concentrations than fresh forage and hay but lower non-fiber carbohydrates and relative feed value (p<0.05). And, silage had higher lactic acid bacteria than the other forages but lower pH (p<0.05). After 72 h incubation in the rumen, fresh forage had higher IVDMD and butyrate content than the other forages (p<0.05). However, silage had higher rumen pH and propionate content than the other forages but lower A:P ratio (p<0.05). Regarding greenhouse gases, silage had lowest total gas (mL/g DMD and NDFD) and CH4 (mL/g DMD and NDFD) emissions, while fresh forage had lowest CO2 (mL/g DMD) emission (p<0.05). Therefore, this study concluded that the ensiling process of rye can effectively mitigate greenhouse gas emissions of Hanwoo.

The study aimed to investigate the impact of varying levels of neutral detergent-soluble fiber (NDSF) in Hanwoo growing cattle diets on rumen fermentation and methane (CH4) emissions. An in vitro rumen fermentation experiment utilized feeds with different NDSF levels, incorporating ingredients such as corn grain, soybean meal, soybean hulls, palm kernel meal, beet pulp and timothy hay. The NDSF contents in the diets were 9.02% (T1), 10.09% (T2), 12.42% (T3) and 14.63% (T4). In vitro dry matter digestibility (IVDMD) at 48 h was 7.4% higher for T4 compared to T1 (p<0.05). Total gas production at 48 h was 6.6% higher for T4 than T1 (p<0.05). CH4 production significantly decreased at 9 h and 12 h for T1 and T2 (p<0.05). At 48 h, CH4 production was 5.6% higher for T4 compared to T1 and 6.7% higher compared to T2 (p<0.05). At 12 h ans 24 h, the ammonia nitrogen concentration of T4 was approximately 33.1% and 40.4% lower, respectively, compared to T1 (p<0.05). The acetate to propionate ratio at 48 h was approximately 18.8% higher for T4 than T1 (p<0.05). From 9 h to 48 h, the proportions of butyrate and valerate were significantly higher for T4 (p<0.05). At 48 h, the dominant phylum in T4's rumen microbial community was Candidatus Thermoplasmatota Methanomassiliicoccus, an Archaea. Therefore, this study confirmed that increasing the NDSF content in growing Hanwoo cattle diets up to 12.42% increases IVDMD without increasing CH4 emissions, which is expected to positively impact Hanwoo productivity.

This study explored the suitability of nurungji as a substitute for malt. Rice beers (R20, R40, R60) and nurungji beers (N20, N40, N60) were prepared by substituting 20%, 40%, and 60% malt with the rice and nurungji, respectively. All samples were fermented at 25oC for 5 days and stored at 2oC for 15 days to study quality characteristics. The pH value of wort solution was the highest at R60. The viable cell counts of all samples were not significantly different during fermentation and storage. As the amount of rice and nurungji increased, the L value in chromaticity increased, whereas the a and b values tended to decrease during fermentation and storage. The reducing sugar, soluble solid contents, and specific gravity of the wort solution were higher in nurungji beer than in rice beer. After fermentation and storage, the alcohol content of N40 was 5.83%, the highest among the prepared rice and nurungji beers. The total polyphenol, flavonoid contents, DPPH, and ABTS scavenging activity of beer decreased with increased rice and nurungji substitution ratios during fermentation and storage. Notably, nurungji beer showed higher antioxidant activity than rice beer during fermentation and storage.

본 연구는 Lactobacillus acidophilus KCTC 3164 균주에 의해 발효된 깻잎 발효 추출물 (5%, 10%, 15%, 및 20% w/v)을 기능성 첨가제로 사용하여 깻잎 발효물이 첨가된 아이스크림을 제조 함이 목적이다. 깻잎 발효물이 첨가된 아이스크림의 물리·화학적 특성(색상, 점도, pH, 총 산도, 녹는 속 도, 오버런) 및 항산화 활성을 평가하였다. 깻잎 발효물 첨가량이 증가할수록 아이스크림의 색상에 영향 을 주었으며, 아이스크림의 녹는 속도도 증가하였다. 이에 반해 점도는 점차적으로 감소하는 경향을 나 타내었다. 깻잎 발효물 첨가량이 높을수록 오버런은 점진적으로 증가하였고, pH는 유의하게 감소하였으 며, 총 산도는 증가하였다. 깻잎 발효물이 첨가된 아이스크림의 DPPH 라디컬 소거능과 총 폴리페놀 함 량은 깻잎 발효물 첨가량이 많아질수록 유의적으로 증가하는 것으로 나타났다. 본 연구결과 10% 깻잎 발효추출물을 함유한 아이스크림 실험군이 높은 오버런, 낮은 녹는 속도, 원하는 점도, 높은 DPPH 라디 컬 소거능과 총 폴리페놀 함량을 보여 기능성 아이스크림으로의 잠재력이 있는 것을 알 수 있었다.