RICE-FERMENTED FOOD COMPOSITION CONTAINING RICE SACCHARIFIED LIQUID FERMENTED WITH KIMCHI LACTIC ACID BACTERIA AS ACTIVE INGREDIENT AND HAVING ANTIBACTERIAL AND ANTIVIRAL EFFECTS
Disclosed are a rice-fermented food composition which contains a rice saccharified liquid fermented with kimchi lactic acid bacteria as an active ingredient and has antibacterial and antiviral effects. More particularly, the present invention relates to a rice lactic acid bacteria fermented food composition which is prepared by adding kimchi lactic acid bacteria to a rice saccharified liquid as a main ingredient and fermenting the mixture, and has antibacterial and antiviral effects against atopic dermatitis and avian influenza virus, and a functional health food comprising the same.
