1. Quality characteristics on seaweed extracts using physical and enzymatic treatment
The antioxidant and α-glucosidase inhibition activities of 11 kinds of seaweeds Ecklonia cava (EC), Ecklonia stolonifera (ES), Eisenia bicyclis (EB), Capsosiphon fulvescens (CF), Laminaria japonica (LJ), Sargassum fulvellum (SF), Undaria pinnatifida (UP), Sargassum thunbergii (ST), Codium fragile (CFr), Hizikia fusiformis (HF), and Enteromorpha prolifera (EP) were investigated. Among all the tested seaweed extracts, the total polyphenol and flavonoid contents of the EB extract were highest 150.81 mg/g and 77.02 mg/g, respectively. The DPPH and ABTS radical scavenging abilities of the EB ethanol extract (1 mg/mL) were 86.26% and 99.71%, respectively, and its SOD-like activity and reducing power were 21.34% and 1.710 (OD700). The α-glucosidase inhibition activities of the EC, EB, and ST were above 98% at the 0.1 mg/mL concentration. These results suggest that seaweed extracts effectively prevent the what of antioxidants and decrease the blood glucose level, and may be used to develop various functional products.

2. Quality characteristics on seaweed extracts using heat and enzymatic treatment, as using fermented of lactic acid bacteria
The physiological properties of extracts from seaweed (sea mustard and sae tangle) extracted using different extraction methods (heat treatment, enzymatic treatment) were investigated. The sea tangle is high in all treatment groups were compared, it was more superior in enzyme treatment compared to physical treatments. By treatment with alcalase were showed sea mustard (33.86%) and sea tangle (38.43%), it showed the highest yield. The viscozyme treatment groups were showed the highest reducing sugar content 96.39 mg/g (sea mustard), 52.41 mg/g (sea tangle), respectively. The ABTS radical scavenging activity and total polyphenol content were treated as alcalase when sea mustard (2,332.90 μg/g and 79.01%) and sea tangle (1,832.04 μg/g and 65.39%), all of the highest. Result was added to skim milk in sea mustard and sea tangle extract examining the lactic acid fermentation, the pH of sea mustard and sea tangle extract groups was decreased more than control at 12 hrs. The titratable acidity and viable cell were superior even higher than control. The antioxidant and α-glucosidase inhibitory activity was better than the control.

3. Seaweed fermentation and probiotic properties of lactic acid bacteria isolated from Korean tradition foods
Lactic acid bacteria which showed alginate-degrading and cellulolytic activity were isolated and identified to use as a starter for seaweed fermentation. The 331 strains of lactic acid bacteria isolated from various Korean traditional foods, such as Kimchi, Jeotgal and Makgeolli, were examined alginate-degrading and cellulolytic activity by plate assay method. The 6 strains showed strong alginate-degrading and cellulolytic activity among isolated 331 strains were selected. Among these 6 strains, 4 strains (strain No. 162, 164, 192, 196) showed probiotic properties (antimicrobial activity, tolerance to simulated gastric juice, artificial bile acid and NaCl). The No. 192 strain (gram-positive cocci, catalase negative, and homofermentative) showed the best probiotic properties among selected strains and identified as Enterococcus faecium by using 16S rRNA sequencing. The strain No. 192 (Enterococcus faecium) showed the best growth and antioxidative activity during seaweed (sea mustard and sea tangle) fermentation for 72 hr at 37℃ among selected 4 strains.

4. Seaweed fermentation and probiotic properties of Bacillus sp. isolated from Korean traditional foods
A Bacillus sp. which showed alginate-degrading, cellulolytic, amyloytic, proteolytic activity were isolated and identified to use as a starter for seaweed fermentation. The 65 strain were examined of Bacillus sp. isolated from various source, such as soil, Deonjang and Chunggukjang, the alginate-degrading and cellulolytic activity by plate assay method. The 15 strains were examined among isolated 65 strains showed various organic substance degrading activity and the 8 strains showed strong activities were selected for testing growth characteristics, tolerance to simulated gastric juice, artificial bile acid. Among these 8 strains, strain No. 37 was selected as a starter for fermentation of seaweed. The selected No. 37 strain was gram-positive rod, catalase negative, and homofermentative, and which was identified as Bacillus amyloliquefaciens by using 16S rRNA gene sequencing. The strain No. 37 (Bacillus amyloliquefaciens) showed the growth and increasing total polyphenol, crude alginate, crude fucoidan, antioxidative activity during seaweeds fermentation for 120 hr at 37℃.

5. Formulation and quality characteristics using fermented seaweeds
Quality characteristics of pills, powders, granules for formulation of prepared by fermented seaweed using Bacillus amyloliquefaciens No. 37. After fermentation residues in polyphenols, alginate, seaweed, such as fucoidan usefulness minutes appeared to be some residual, which is determined to require a commercialized for efficient use of resources and the residue was prepared using a pill. UP-pill were containing polyphenols, alginic acid, fucoidan content and physiological activity was better than LJ-pill. Preparing a spray-dried powder according to the type of excipient for formulation of the seaweed fermentation broth was examined by a quality characteristic. Hygroscopicity of the powder was excellent in the treatment maltodextrin, thermal stability also was found that the change in the number of cyclodextrin treatment, polyphenols, ABTS radical scavenging activity, ferric ion scavenging ability of viable cells compared to the better than treated maltodextrin.