상업용 유산균 스타터 적용 갈색거저리 유충의 물리화학적 발효 특성 및 유산균 발효 중 항산화 활성 변화 = Physicochemical fermentation characteristics of Tenebrio molitor larvae applied with commercial lactic acid bacteria starter and changes in antioxidant activity during lactic acid bacteria fermentation

다국어 초록 (Multilingual Abstract)

Mealworms (Tenebrio molitor larvae) are considered a sustainable food source due to their nutritional, industrial, and environmental advantages. However, their characteristic appearance and odor can negatively influence consumer acceptance. Lactic acid fermentation is a promising approach to improve sensory properties and functionality of insect-based foods. In this study, mealworms were fermented using commercial lactic acid bacteria (LAB) starters (ABY-3, CH-1, CHN-11, FLORA DANICA, LH-B02, R-707, ST-BODY-1, TCC-4, YC-380, and YF-L812). Fermentation was conducted for up to 5 days, and physicochemical properties, LAB viability, hydrolysis degree, bioactive compounds, and antioxidant activities were evaluated. After 3 days of fermentation, most samples showed decreased pH and sugar content, while titratable acidity and crude protein content increased. LAB counts exceeded 7.0 log CFU/g in CHN-11, TCC-4, and YC-380, and hydrolysis degree was higher in LH-B02, ST-BODY-1, TCC-4, and YC-380 compared to the control. ST-BODY-1 and TCC-4 increased total polyphenol (3.21–3.39 GAE mg/g) and flavonoid contents, while antioxidant activities varied depending on the starter. During 5-day fermentation, pH continued to decrease, titratable acidity and hydrolysis degree peaked at day 5, and LAB counts reached 6.52–8.12 log CFU/g on day 2 before declining. TCC-4 maintained viable counts above 7 log CFU/g and exhibited the highest polyphenol (8.49 GAE mg/g) and flavonoid (1.75 QE mg/g) levels on day 4. SOD-like activity increased to 50.60–56.16% by day 5. These findings suggest that specific starters, particularly TCC-4, exhibit superior fermentation suitability by enhancing LAB growth, hydrolysis, bioactive compounds, and antioxidant activity. Therefore, TCC-4 and selected LAB strains are promising candidates for developing functional and palatable fermented mealworm products.

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 재료 및 방법 4
• 1. 재료 4
• 2. 실험방법 7
• Ⅲ. 결과 및 고찰 25
• 1. 스타터에 따른 갈색거저리 유충의발효적성탐색및선발 25
• 2. 갈색거저리 유충 발효물의 최적 발효조건 확립을 위한 발효기간별 품질특성 39
• Ⅳ. 요약 66