전처리된 섬유소계 바이오매스로부터 Lactic acid생산

안수진 ( Su Jin Ahn ),( Roent Dune Cayetano ),김태현 ( Tae Hyun Kim ),김준석 ( Jun Seok Kim ) 한국화학공학회 2015 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.53 No.1

Lactic acid(젖산)는 가장 널리 사용되는 Hydroxy-carboxylic acid로서 일반적으로 식품, 화장품, 의약품 및 화학산업의 원료로 사용된다. 하지만 다양한 분야의 적용과 대량생산의 광범위한 잠재력에도 불구하고 원재료의 높은 가격으로 인하여 Lactic acid 생산의 주된 문제가 된다. Lactic acid는 발효 또는 화학적 합성에 의하여 얻어진다. 최근, 자연적으로 생산되는 Lactic acid의 시장 수요가 증가하여 미생물 발효 방법에 의한 Lactic acid 생산을 일반적으로 사용한다. 일반적으로 Lactic acid 생산의 원재료는 순수한 전분 또는 글루코오스를 이용한다. 이의 경제적인 원재료의 대안으로, 지구상에서 가장 풍부한 재생가능 자원인 바이오매스를 가수분해물로 전환하여 이용한다. 본 연구에서는 Lactobacillus rhamnosus ATCC 10863을 이용하여 전처리 된 가수분해물로부터 발효 방법에 의해 L(+)-Lactic acid를 생산하였다. 전처리 된 가수분해물은 암모니아 침출 공정(AP) 후 효소 당화에 의하여 얻었다. 효과적으로 Lactic acid 생산 수율과 전환율을 높이기 위하여 순수 글루코오스 조건에서 배지, 온도, 글루코오스 농도를 조절하여 수행하였다. 발효 최적조건에서 순수 글루코오스와 가수분해물의 Lactic acid 생산을 비교하였다. Lactic acid, the most widely occurring hydroxy-carboxylic acid, has traditionally been used as food, cosmetic, pharmaceutical, and chemical industries. Even though it has tremendous potential for large scale production and use in a wide variety of applications, high cost lactic acid materials are primarily problems. Lactic acid can be obtained on either by fermentation or chemical synthesis. In recent years, the fermentation approach has become more successful because of the increasing market demand for naturally produced lactic acid. Generally, lactic acid was produced from pure starch or from glucose. As an alternative, biomass which is the most abundant renewable resources on earth have been considered for conversion to readily utilizable hydrolysate. In this study, we conducted the fermentation method to produce L(+)-lactic acid production from pretreated hydrolysate was investigated by Lactobacillus rhamnosus ATCC 10863. The hydrolysate was obtained from pretreatment process of biomass using Ammonia percolation process (AP) followed by enzymatic hydrolysis. In order to effectively enhance lactic acid conversion and product yield, controlled medium, temperature, glucose concentration was conducted under pure glucose conditions. The optimum conditions of lactic acid production was investigated and compared with those of hydrolysate.

Pseudomonas sp. JH007에 의한 DL-2-Chloropropionic Acid로부터 D-Lactic Acid의 생산

정자헌,황인균,방원기 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 1996 한국미생물·생명공학회지 Vol.24 No.3

DL-2-chloropropionic acid로부터 D-lactic acid를 생산하기 위하여, 토양으로부터 DL-2-chloropropionic acid를 유일한 탄소원 및 에너지원으로 이용할 수 있는 균주 80여종을 분리하였으며, 분리균주들로부터 DL-2-chloropropionic acid로부터 D-lactic acid 생산성이 우수하며, L-lactic acid를 생산성이 우수하며, L-lactic acid를 생산하지 않은 균주 JH-007을 선별하여 Pseudomonas sp.로 동정하였다. DL-2-chloropropionic acid로부터 D-lactic acid를 생산하기 위한 최적 조건을 조사하기 위하여 3 g/l의 DL-2-chloropropionic acid가 포함된 LB 배지에서 배양하여 수확한 후 수확된 균체를 효소원으로 사용하였다. D-lactic acid 생산시 최적 반응액 조건은 125 mM sodium carbonate buffer에서 휴지균체 10 g/l와 3 g/l의 DL-2-chloropropionic acid를 사용할 때였으며, 최적 반응 pH는 10.0, 최적반응 온도는 30℃이었다. 최적조건하에서 반응액에 1 g/l의 DL-2-chloropropionic acid를 간헐적으로 첨가하여 5시간 반응시켰을 때 5.72 g/l의 D-lactic acid가 생산되었으며, 전환율은 98.4%였으며, 광학순도는 99.8%이었다. For the production of D-lactic acid from DL-2-chloropropionic acid, about 80 strains of bacteria capable of assimilating DL-2-chloropropionic acid as a sole carbon and energy source were isolated from the soil. JH-007 strain that showed the higest productivity of D-lactic acid and didn't produce L-lactic acid from DL-2-chloropropionic acid was selected from them and identified as Pseudomonas sp. The optimal conditions for the production of D-lactic acid from DL-2-chloropropionic acid were examined. The resting cells of JH-007 cultured in LB medium containing 3 g/l of DL-2-chloropropionic acid were used as an enzyme source. The reaction mixtures for the maximal production of D-lactic acid were consist of 10 g/l of resting cells and 3 g/l of DL-2-chloropropionic acid in 125 mM sodium carbonate buffer. The optimal pH for the reaction was 10.0 and the optimal temperature was 30℃. When 1 g/l of DL-2-chloropropionic acid was added intermittently to the reaction mixture under the above condition, 5.72 g/l of D-lactic acid was produced after incubation of 5 hrs. This amount of D-lactic acid corresponded to a 98.4% yields and the optical purity was 99.8%.

젖산농도별 주모에 따른 막걸리의 품질 특성

허창기 ( Chang Ki Huh ),이중원 ( Jung Won Lee ),김용두 ( Yong Doo Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.6

막걸리 양조시 품질변화 방지를 목적으로 젖산 첨가량에 따른 주모의 pH, 총산, ethanol 및 미생물 균수를 측정하고, 젖산 농도에 따른 주모별 막걸리를 제조하여 이화학적 및 관능평가 등 품질특성을 확인한 결과는 다음과 같다. 젖산농도에 따른 주모의 pH는 젖산 0.5% 이상 첨가 시료구가 pH 3.31~3.33으로 젖산 무첨가구와 0.3% 첨가 시료구의 pH 3.52, 3.56에 비해 낮았다. 총산 함량은 젖산 무첨가구와 젖산 0.3%첨가 주모가 0.56%와 0.54로 높게 나타났고, 0.5%첨가 주모는 0.51%로 가장 낮은 함량을 보였다. Ethanol 함량은 젖산을 첨가하지 않은 주모와 젖산을 첨가한 주모 모두 유의적 차이를 보이지 않았다. 주모의 미생물이 균수를 측정한 결과는 세균 및 젖산균은 젖산 첨가량이 증가할수록 감소하였고, 효모는 젖산을 첨가하지 않은 대조구와 비교해 0.3~0.5% 첨가구는 증가하였으나 0.7~1.0% 첨가구는 감소하였다. 젖산 첨가량에 따른 주모로 담금한 막걸리의 pH 및 총산은 0.5% 이상 첨가구에서 발효기간 동안 안정된 값을 보여 주모의 안전 제조에 적합한 조건을 보였다. 유기산은 lactic acid의 함량이 가장 높았고, succinic acid, tartaric acid, citric acid및 acetic acid가 검출되었다. acetic acid는 젖산을 첨가하지 않은 시료구의 경우 390.88 mg%로 함량이 가장 높았고 젖산 첨가량이 증가 할수록 낮았으며, 1.0% 첨가 시료구의 경우 검출되지 않았다. Ethanol 함량은 시료구별 차이를 보이지 않았도, 관능평가 결과 젖산 0.5%이상 첨가구부터 향, 맛 및 종합기호도에서 선호도가 좋은 결과를 보였다. 이러한 결과를 볼 때 젖산을 첨가하지 않은 주모에 비해 젖산을 첨가하여 주모를 제조할 경우 막걸리의 품질이 더 향상될 것으로 판단되며 젖산량은 주모 중량대비 0.5%첨가가 적당할 것으로 사료된다. The quality characteristics of rice wine seed mash and rice wine made with different lactic acid concentrations were investigated. The pH decreased along with the lactic acid concentration. The total titratable acid content of the rice wine seed mash was lowest when 0.5% lactic acid was added, and the ethanol contents of the mash samples were not significant. The results of the measurement of the microorganism number, C (cell numbers of the total bacteria and the lactic acid bacteria), decreased along with the lactic acid concentrations of the mash samples. The yeast cell numbers of the rice wine seed mash samples according to the lactic acid concentrations were high (0.5, 0.3, 1.0, control, and 0.7%, respectively). The pH and total titratable acid levels of rice wine according to the lactic acid concentration were stable during fermentation, according to the increase in the amount of lactic acid. The organic acids in the rice wines were highest in the lactic acid. The rice wines to which lactic acid had been added had lower acetic acid contents than the control. Also, the acetic acid contents decreased along with the lactic acid concentrations, except in the rice wine treated with 1.0% lactic acid. The ethanol contents of the tested rice wines were not significant. All in all, in the sensory evaluation, the rice wines treated with 0.5 and 0.7% lactic acid scored higher than the other treatments.

Optimum Conditions for the Biological Production of Lactic Acid by a Newly Isolated Lactic Acid Bacterium, Lactobacillus sp. RKY2

Wee Young-Jung,Kim Jin-Nam,Yun Jong-Sun,Ryu Hwa-Won The Korean Society for Biotechnology and Bioengine 2005 Biotechnology and Bioprocess Engineering Vol.10 No.1

Lactic acid is a green chemical that can be used as a raw material for biodegradable polymer. To produce lactic acid through microbial fermentation, we previously screened a novel lactic acid bacterium. In this work, we optimized lactic acid fermentation using a newly isolated and homofermentative lactic acid bacterium. The optimum medium components were found to be glucose, yeast extract, $(NH_4)_{2}HPO_4,\;and\;MnSO_4$. The optimum pH and temperature for a batch culture of Lactobacillus sp. RKY2 was found to be 6.0 and $36^{\circ}C$, respectively. Under the optimized culture conditions, the maximum lactic acid concentration (153.9 g/L) was obtained from 200 g/L of glucose and 15 g/L of yeast extract, and maximum lactic acid productivity ($6.21\;gL^{-1}h^{-1}$) was obtained from 100 g/L of glucose and 20 g/L of yeast extract. In all cases, the lactic acid yields were found to be above 0.91 g/g. This article provides the optimized conditions for a batch culture of Lactobacillus sp. RKY2, which resulted in highest productivity of lactic acid.

부레옥잠을 이용한 Lactobacillus spp.의 젖산 생산

Randy Jullihar,노용호(Yong Ho Noh),박혜민(Hye Min Park),윤현식(Hyun Shik Yun) 한국생물공학회 2016 KSBB Journal Vol.31 No.1

Lactic acid fermentations were conducted using water hyacinth. It is known that the pretreatment and enzyme hydrolysis process optimize the potential of water hyacinth. Lactic acid produced by using lactic acid bacteria. All cells were grown at 37℃ and initial pH 5.5. Lactic acid production was measured by HPLC. All Lactobacillus strains could produce lactic acid from pretreated water hyacinth. The highest lactic acid was achieved when lactic acid fermentation was carried out by L. delbrueckii for D-form and L. helveticus for L-form lactic acid production. The lactic acid concentration was 10.70 g/L by L. delbrueckii and it converted glucose in the medium to lactic acid, almost perfectly. Lactic acid production became higher when fermentation was carried out at a controlled pH 5.5. Lactic acid yield and productivity were 0.52 g/g and 0.19 g/L/h for L. helveticus, while L. delbrueckii was 0.64 g/g and 0.27 g/L/h. This study showed that water hyacinth medium could be alternative medium which can replace the complex and expensive medium for growing Lactobacillus strains in production of lactic acid.

Enterococcus sp. JA-27에 의한 가용성 전분으로부터 L형 젖산의 생산

김경아,김미경,장경린,전홍기 부산대학교 김치연구소 2003 김치의 과학과 기술 Vol.9 No.-

폴리 젖산의 원료가 되는 젖산은 D-, L-의 광학이성질체로 존재하는데 L-젖산 폴리머와 라세미 폴리머는 결정성과 녹는점이 다르므로 플라스틱으로서의 만족할 만한 물성을 기대하기 위하여 원료로서 광학적으로 순수한 L-latic acid가 요구된다. 이를 위하여 한 종류의 이성질체만을 선택적으로 생산하는 젖산균주를 탐색하여 분리함으로써 광학적으로 순수한 산물을 얻을 뿐만 아니라 이러한 발효법에 의한 젖산생산은 자연계에 풍부한 starch나 cellulose, 음식물쓰레기와 같은 재생 가능한 자원을 기질로 사용하여 젖산발효에서 전문이 당화 공정에 필요한 시간과 노력을 최소화하며 젖산 생산에 드는 전체적인 비용을 절감할 수 있다. 전분을 직접 이용하는 것은 젖산균의 일반적인 성질이 아니므로 전분이 풍부한 누룩을 수집하여 직접적으로 전분을 분해하여 젖산발효을 수행하는 균주를 누룩에서 분리하였다. 분리균주는 형태학적, 배양학적, 생화학적 특성 및 16s rDNA 분석을 통하여 Enterococcus sp으로 동정되어 Enterococcus sp JA-27로 명명하였다. 생육에 따른 L-latic acid의 최적 생산 조건을 검토한 결과, 최적 배지조건은 탄소원으로 1.5% soluble starch, 질소원으로 3.5% tryptone, 그 외의 다른 조성들은 0.1% K₂HPO₄, 0.04% MgSO₄·7H₂O, 0.014% MnSo₄·4H₂O, 0.004% FeSO₄·7H₂O이었고 최적 배양조건은 30℃, pH 8이었다. 대량생산을 위한 기초자료를 제공하기 위하여 희분배양과 유가배양을 실시하였고, 희분배양이 L-lactic acid의 생산수율(0.134 g, L-latic acid/g, soluble starch)이 더 높게 나타나 효과적이었다. 7 L 발효조 배양시 pH를 cotrol한 결과, L-lactic acid 생산이 삼가플라스크에 비해 1.5배 더 증가하였다. 배지 중의 젖산을 정제하기 위한 방법으로 이온교환 칼럼크로마토그라피(ion-exchange columnchromatography)를 사용하였고 일련의 정제 과정을 통하여 배양액 중의 L-lactic acid 정제 수율은 약 85% 정도로 나타났으며 HPLC로 분석한 결과 99.7%의 순도를 확인할 수 있었다. Lactic acid bacteria with amylolytic and acid producing activities can ferment starch directly to lactic acid there by producing a monomer for the production of biodegradable poly lactic (PLA). In this study, the strain producing L-lactic acid from soluble starch was isolated from Nuruk. The isolated strain was identified as Enterococcus sp, through its morphological, cultural, biochemical characteristics as well as the 16S rDNA sequence analysis, and named Enterococcus sp, JA-27. Enterococcus sp. JA-27 produced exclusively L-lactic acid from soluble starch as a carbon source. The optimal conditions for the maximum production of L-lactic acid from Enterococcus sp. JA-27 were 30℃, pH 8, 1.5% soluble starch as a substrate and 3.5% tryptone as a nitrogen source, 0.1% K_(2)HPO_(4) 0.04% MgSO_(4)ㆍ7H_(2)O, 0.014%MnSO_(4)ㆍ4H_(2)O, 0.004% FeSO_(4)ㆍ7H_(2)O. Batch and fed batch culture were carried out and the former was more effective. L-Lactic acid production in the optimum medium was significantly increased in a 7L jar fermenter, where the maximum L-lacitc acid concentration was 3 g/L. For the purification of lactic acid in fermented broth, two stage ion-exchange column chromatographies were employed and finally identified by HPLC.

혈액분석 시 대기온도에 의한 혈중지질 성분과 젖산 농도의 변화

강성기 ( Seoung Ki Kang ),김종규 ( Jong Kyu Kim ),엄한주 ( Han Joo Eom ) 한국스포츠정책과학원(구 한국스포츠개발원) 2005 체육과학연구 Vol.16 No.4

본 연구는 환경적인 요소로 통제되어야 할 대기 온도가 혈중지질과 젖산에 어떠한 영향을 미치는지에 대해 알아보고자 한다. DT 60 혈액 분석기로 네 가지의 온도(18˚, 22˚, 26˚, 30˚)와 각 온도별로 3번 반복 측정된 TC, HDL-C, TG 그리고 Lactic acid의 농도의 변화를 알아보았다. 모든 혈액분석은 6명의 피험자에서 채취된 동일한 혈액에 대한 온도에 따른 재생성과 반복된 결과를 측정하였다. 본 연구의 자료처리는 SPSS Ver 11.0 Program을 통하여 모든 자료의 평균, 표준편차 그리고 각 온도에서 측정한 3회의 자료에 대한 변동계수(CV)를 산출하고, 온도와 분석시기에 따른 TG, TC, HDL-C, Lactic acid 항목에 차이를 알아보기 위하여 two-way(4×3) RM on both ANOVA를 실시하였고, G-이론 모형을 이용하여 피험자(p), 온도(c), 분석시기(t)를 국면으로 설정한 교차 설계로 분산성분 추정치를 통해 각 오차원의 상대적인 영향력(%)을 산출하였다. TC, HDL-C, TG 그리고 Lactic acid 항목은 동일한 온도에서 3번 반복 측정된 결과가 높은 안정성을 보여주고 있었지만, 다른 온도에서 측정된 결과는 안정성이 낮은 것을 알 수 있었다. 각각의 온도에서 측정된 종속변인의 평균을 비교한 결과 HDL-C, TC, TG 그리고 Lactic acid 모두에서 통계적으로 유의한 차이가 나타났다. 분산성분 추정치는 피험자로 인해 발생된 변량을 제외한 오차요인 중 온도가 차지하는 비율에서 HDL-C(48.29%), TC(30.92%), TG(49.24%) 그리고 Lactic acid(31.96%)로 나타났다. 분산성분 추정치의 결과에 의하면, 모든 측정의 오차에 근원이 피험자와 온도에 있는 것을 알 수 있었으며, 이러한 결과를 볼 때, 동일한 온도에서 측정하지 못한 TC, HDL-C, TG 그리고 Lactic acid는 같은 결과를 주지 못할 것으로 사료된다. This study investigates the influence of various Ambient temperatures on the measures of blood lipid and Lactic acid concentration. DT 60 blood analyzer, four different degrees of Ambient temperature (18˚, 22˚, 26˚, 30˚) were used to compute the values of TC, HDL-C, and TG. Also, Lactic acid concentrations were repeatedly obtained. In all analyses, the same blood samples from each of 6 subjects were used to examine the repeatability and reproducibility of the values measured. Data were analyzed using SPSS 11.0 to compute coefficient of variations (CV) and variance components with two-way (4×3) RM ANOVAs and various descriptive statistics. HDL-C, TC, TG and Lactic acid values obtained by the same degrees of Ambient temperature for the 3 repeated samples from the same person under each condition were highly consistent. However, values were inconsistent when measured in different Ambient temperature degrees. The proportion of Subjects Variance components in each variable were HDL-C (65.54%), TC (50.05%), TG (96.70%) and Lactic acid (82.54%). And those for different Ambient temperature were HDL-C (16.64%), TC (15.44%), TG (1.61%) and Lactic acid (5.58%). The analyses of variance component revealed that the main source of error variances were mostly due to the differences in Ambient temperature. Thus, these results suggest that the different degrees of Ambient temperature do not produce the same results in blood lipid and Lactic acid.

Recovery of Lactic Acid by Reactive Dividing Wall Column

Youngmin Cho,Bokyung Kim,Dongpil Kim,Myungwan Han 제어로봇시스템학회 2008 제어로봇시스템학회 국제학술대회 논문집 Vol.2008 No.10

Lactic acid is widely used in the food, chemical and pharmaceutical industries, and there is an increasing demand for Lactic acid as the raw material of poly lactic acid (PLA), which is a biodegradable polymer. Lactic acid production has been changing over from production by synthesis to production by fermentation, since the fermentation process is more nature friendly and economic. However, the fermentation method generates excess water and impurities with high boilers. The presence of high boilers and non volatility of lactic acid makes the separation of lactic acid very difficult job. Also, the purification-separation process requires the many investment costs and energy costs. The separation method that uses the reaction was proposed in order to overcome these problems. Esterification of lactic acid with methanol followed by hydrolysis of the separated methyl acetate was proposed as a technique to overcome these difficulties. Reactive distillation concept was also introduced for the process, giving higher selectivity and yield compared to the convention method [1]. Recently, the process consisting of evaporator, two-phase CSTR, a reactive distillation column, and distillation column was proposed for the purification of lactic acid by Kumar et al. [2-3]. We introduce a new highly integrated process, reactive diving wall column, to reduce the capital and energy cost for producing a pure lactic acid. The reactive dividing wall column combines reactive distillation and dividing wall column. The dividing wall column provides higher thermodynamic efficiency than conventional distillation sequences. We compared capital and energy cost required for the purification of lactic acid the between the proposed process and the process of Kumar et al. [2-3] and examined the effect of major process variables on the process performance.

Development of a Novel D-Lactic Acid Production Platform Based on Lactobacillus saerimneri TBRC 5746

Sansatchanon Kitisak,Sudying Pipat,Promdonkoy Peerada,Kingcha Yutthana,Visessanguan Wonnop,Tanapongpipat Sutipa,Runguphan Weerawat,Kocharin Kanokarn 한국미생물학회 2023 The journal of microbiology Vol.61 No.9

D-Lactic acid is a chiral, three-carbon organic acid, that bolsters the thermostability of polylactic acid. In this study, we developed a microbial production platform for the high-titer production of D-lactic acid. We screened 600 isolates of lactic acid bacteria (LAB) and identified twelve strains that exclusively produced D-lactic acid in high titers. Of these strains, Lactobacillus saerimneri TBRC 5746 was selected for further development because of its homofermentative metabolism. We investigated the effects of high temperature and the use of cheap, renewable carbon sources on lactic acid production and observed a titer of 99.4 g/L and a yield of 0.90 g/g glucose (90% of the theoretical yield). However, we also observed L-lactic acid production, which reduced the product’s optical purity. We then used CRISPR/dCas9-assisted transcriptional repression to repress the two Lldh genes in the genome of L. saerimneri TBRC 5746, resulting in a 38% increase in D-lactic acid production and an improvement in optical purity. This is the first demonstration of CRISPR/dCas9-assisted transcriptional repression in this microbial host and represents progress toward efficient microbial production of D-lactic acid.

유산균 발효 식혜의 품질 특성 및 기능성 평가

오병민(Byung-min Oh),전현일(Hyun-Il Jun),오현화(HyeonHwa Oh),조승화(Seung-Wha Jo),정도연(Do-Youn Jeong),김영수(Young-Soo Kim),송근섭(Geun-Seoup Song) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.8

본 연구에서는 국내산 쌀의 활용도를 높이고자 국내산 막걸리에서 분리한 유산균을 활용하여 유산균 발효 식혜(SFLAB)를 제조했으며, 그에 따른 이화학적 특성 및 기능성을 평가하였다. 쌀막걸리에서 분리한 5종의 유산균 중에서 식혜를 기질로 하는 젖산 발효에 적합한 유산균으로 총산도 함량이 가장 높은 Lactobacillus plantarum LM001을 선정하여 이를 이용해 제조한 SFLAB의 이화학적 특성 및 기능성의 결과는 다음과 같다. SFLAB의 수용성 고형분, 환원당, pH, 총산도, 생균수 및 TPC는 각각 9.38~11.30°Brix, 68.39~89.11 ㎎/mL, 2.80~4.54, 0.01~0.52%, 6.33~8.43 ㏒ CFU/mL 및 0.64~0.68 ㎎/mL였으며, 젖산 발효가 진행됨에 따라 수용성 고형분, 환원당, pH 및 TPC는 감소하였으나 총산도와 생균수는 증가하였다. SFLAB의 유기산은 oxalic acid, lactic acid, pyroglutamic acid 3종이 검출되었고 lactic acid가 총 유기산(185.23~988.31 ㎎%)의 78.10~97.30%를 함유하여 주요 유기산으로 나타났으며, 유리당은 총 유리당(6,719.33~9,685.52 ㎎%)의 87.80~96.79%를 함유한 maltose가 주요 유리당으로 나타났다. 항산화 활성(DPPH 라디칼 소거 활성, ABTS 라디칼 소거 활성 및 환원력)은 각각 58.65~66.90%, 46.09~39.57% 및 0.39~0.46으로 젖산 발효가 진행됨에 따라 각각 1.4배, 1.2배 및 1.2배가 감소하였으나, lipase 저해 활성은 0.71~60.61%로 85배 증가하였다. 항균 활성은 Bacillus cereus KACC 10097, KACC 13064 및 KACC 13066에서만 활성을 확인하였다. 결과적으로 SFLAB의 항산화 활성은 감소했을지라도 항비만과 항균 활성이 증가하였기에 새로운 형태의 기능성 강화식품으로서의 가능성이 있다고 판단된다. This study was carried out to investigate the effects of lactic acid bacteria on the quality and functional characteristics of Sikhye. Of the five lactic acid bacteria strains isolated from Makgeolli, lactic acid bacterium Lactobacillus plantarum LM001, showing the highest total acidity, was selected for the production of Sikhye fermented by lactic acid bacteria (SFLAB). Soluble solids, reducing sugar, pH, total acidity, viable cell count, and total phenolic content of SFLAB were 9.38∼11.30°Brix, 68.39∼89.11 ㎎/mL, 2.80∼4.54, 0.01∼0.52%, 6.33∼8.43 ㏒ CFU/mL, and 0.64∼0.68 ㎎/mL, respectively. As lactic acid fermentation progressed, soluble solids, reducing sugar, pH, and total phenolic content increased, whereas total acidity and viable cell count decreased. The major organic acid and free sugar contents of SFLAB were lactic acid (144.66∼961.63 ㎎%) and maltose (8,504.01∼6,503.92 ㎎%), respectively. Lipase inhibitory and antimicrobial activities for Bacillus cereus of SFLAB increased as lactic acid fermentation progressed. These results suggest that SFLAB may be useful as a potential functional food for enhancing health.