천연발효 경과에 따른 삼정환의 미생물 변화 및 발효특성 = Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation

다국어 초록 (Multilingual Abstract)

Objectives: Samjung-hwan (SJH), a well-known traditional fermented herb formula recorded inDongui Bogam, has been commonly used for prolonging life for four hundred years in EasternAsia. However, fermented SJH has not been investigated in terms of microbial ecology untilpresent time.
Methods: SJH was fermented for five weeks and fermentation characteristics during SJHfermentation were performed including pH, acidity and microbial profiling. Also, we measuredtotal polyphenol and total flavonoid contents and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) freeradical scavenging activity. In order to select starter candidate, several lactic acid bacteria wereisolated from fermented SJH.
Results: pH of fermented SJH was decreased from 4.7 to 3.0 and acidity was increased from0.45% to 1.72%. Also, fermented SJH increased antioxidant indicator such as total polyphenoland total flavonoid as well as DPPH free radical scavenging activity. Lactobacillus brevis wasincreased, Pseudanabaena sp. was decreased, and Lactococcus lactis subsp. lactis was stableduring 5-week fermentation of SJH. L. brevis and L. plantarum were isolated from fermentedSJH.
Conclusions: Fermented SJH for four weeks had optimal effect on antioxidant and fermentationcharacteristics such as pH, acidity and microbial profile. Further studies are required to developstarter and analyze functional compounds in oder to produce standardized SJH.

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