This study was to investigate the quality characteristics of Sikhye fermented with lactic acid bacteria (SFLA) and Tteokbokki tteok added with SFLA (TTSFLA).

First, we selected lactic acid bacteria. After culturing, quality characteristics of SFLA were confirmed.

1. Of the five strains of lactic acid bacteria isolated from Makgeolli, Lactobacillus plantarum LM001 had the highest total acidity (0.45%) and was selected for production of SFLA.

2. After 2 days fermentation period, the soluble solid, reducing sugar, pH and TPC of Sikhye were decreased from 11.30 °Brix, 89.11 mg/mL, 4.54 and 0.68 mg/mL to 9.38 °Brix, 68.39 mg/mL, 2.81 and 0.64 mg/mL, respectively.

3. After 2 days fermentation period, the total acidity and viable cell counts of Sikhye were increased from 0.01% and 6.33 log CFU/mL to 0.52% and 8.43 log CFU/mL.

4. After 2 days fermentation period, the total organic acid increased while total free sugar decreased.

5. The antioxidant activity measured by DPPH radical assay, ABTS radical assay and reducing power were 58.65%, 39.57% and 0.39, respectively.

6. The antiobsity activity was increased from 0.71% to 60.61%.

7. The antimicrobial activity of Bacillus cereus KACC 10097, KACC 13064 and KACC 13066 were 1.75, 1.80 and 1.62, respectively.

Second, we prepared TTSFLA with different amounts of SFLA, and compared the qulity characteristics, functionality and shelf-life of TTSFLA.

1. The soluble solids, reducing sugar, pH, total acidity and TPC of TTSFLA were 0.60~1.90 °Brix, 4.23~17.18 mg/mL, 4.43~5.52, 0.03~0.12% and 0.04~0.26 mg/mL, respectively.

2. The antioxidant activity measured by DPPH radical assay, ABTS radical assay, reducing power and ORAC were 9.63~28.27%, 58.65%, 39.57% and 0.39, respectively.

3. The self-life of 100% TTSFLA predicted 13 days at 10℃, 8 days at 20℃ and 5 days at 30℃.