SA에 대해서는 비발효물의 경우 온도가 높아질수록 항세균 활성이 증가하였으나, 발효물에서는 항세균 활성의 차이가 없었다.
For SA, anti-bacterial activity increased as the temperature increased when it comes to non-fermented products, but there was no difference in antibacterial task in fermented products.