Lactic acid bacteria (LAB) and qualified presumption of safety (QPS)-designated Bacillus strains are widely applied to enhance the nutritional and functional properties of natural products. Green garlic (Allium sativum L.), a common Korean vegetable and recognized functional food, is valued for its antioxidant and immune-enhancing activities. In this study, we investigated the functional properties of green garlic fermented with LAB and QPS-designated Bacillus strains. A total of 450 strains were isolated from marine environments, livestock sources, and diverse agricultural and fishery products, including fermented derivatives, of which 191 originated from agricultural products. Enzyme assays identified 89 strains with strong protease and amylase activities. After excluding taxonomic duplicates, we obtained seven QPS-designated Bacillus strains and four LAB strains characterized by robust growth in media containing green garlic. Fermentation using Sacheon green garlic powder was conducted for 4 days, and compared with the control, we found that the antioxidant activity of green garlic fermented with Latilactobacillus curvatus GH-11-11 and Bacillus amyloliquefaciens JY-48-5 increased by 144.0% and 145.8%, respectively. In addition, relative to a non-fermented extract, a 2-day fermentation with JY-48-5 enhanced α-glucosidase inhibitory activity by over 189.4%. These findings indicate that cultures of selected LAB and QPS-designated Bacillus strains could serve as promising starters for enhancing the bioactive properties of foods, and also emphasize the importance of regional microbial resources.

풋마늘의 이용성을 증대시키고 합리적인 소비를 촉진시키기 위해 풋마늘의 영양성분을 조사하였고, 풋마늘 분말을 첨가한 빵을 제조하여 관능검사 및 미생물학적 특성을 조사하였다. 동결건조하여 분쇄한 풋마늘 분말의 일반성분은 수분 , 조단백질 , 조지방은 , 회분 , 탄수화물이 였고, 유리당은 glucose, fructose와 sucrose가 확인되었다. 무기성분은 K이 1,140 mg/100 g으로 가장 많았으며, Ca, P, Na의 함량이 높았다. 총