Lactic acid bacteria were selected on the basis of lactic acid producing ability from kimchi, a traditional Korean fermented food. Among the initial screening of over 150 strains selected from the sample, 27 strains were selected as lactic acid producing bacteria, and 4 strains were finally selected based on their ability to produce relatively high levels of lactic acid. The four strains were identified as Lactobacillus (L.) plantarum Gk04, Pediococcus pentosaceus Gk07, L. brevis Gk35 and L. curvatus Gk36 by the conventional morphological, cultural, physiological and biochemical characteristics, as well as by 16S rRNA sequence analysis. Among the identified lactic acid bacteria, L. curvatus Gk36 was used for soymilk fermentation. The viable cell counts and acidity values measured for the L. curvatus Gk36 were comparable to the commmercial L. acidopillus. Thus, the L. curvatus Gk36 is a potential probiotic strain to prepare fermented soy products, such as kephir, yogurt, tempeh and soy sauce.

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The Daecha-12 and Yabukita varieties of powdered green teas were grown under 85% shade-cultivated condition, and their physicochemical properties were analyzed. Total catechin content was not significantly different but, non-gallated catechin content in Daecha-12 was significantly higher than that in Yabukita. Theanine (32%), caffeine (14%), lutein (15%) and total chlorophyll (28%) levels were significantly higher in Daecha-12 than those in Yabukita. The results of a color analysis showed that the lightness L-value of Yabukita was higher than that of Daecha-12 but, that the greenness negative a-value and b-values of Daecha-12 were higher than those of Yabukita. The Daecha-12 cultivar had lower catechin content but higher content of theanine, caffeine, theobromine, lutein, chlorophyll, and a negative a-value than those of the Yabukita cultivar. Thus, the Daecha-12 cultivar is suitable to prepare a high-quality powdered green tea product. 결과 및 고찰

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