The present invention relates to a bio-food composition prepared through lactobacillus fermentation of germinated grains. According to the present invention, 1 g of fermented food such as kimchi and salted seafood is mixed in 9 ml of a sterilized physiological salt solution (3M, MN, USA) is decimally diluted to 10^(-1)-10^(-5), is smeared by 50 &muL on a BCP plate count agar culture medium, and is cultured at 37°C for 24 hours. Afterwards, a colony with a yellow ring around a single colony is firstly selected, and lactobacilli MRS broth (Difco, NJ, USA) is inoculated with the selected colony. Sterilized 20% glycerin is added to the colony and the colony is frozen and stored at 80°C, and then a lactobacillus strain is selected. Germinated grains of 5% are sterilized at 121°C for 15 minutes and are inoculated with the separated lactobacillus strain, and the separated lactobacillus strain is cultured for 24 hours. Afterwards, centrifugation is performed at 13,200 rpm for one minute, and then a supernatant is used as lactobacillus fermented liquid. According to the bio-food composition that was prepared through lactobacillus fermentation of germinated grains, the lactobacillus fermentation facilitates the production of antioxidant activity in the germinated grains compared to the general germinated grains.COPYRIGHT KIPO 2017본 발명은 김치, 젖갈과 같은 발효식품 1g을 멸균생리식염수(3M, MN, USA) 9mL에 현탁한 후, 10-1-10-5까지 십진 희석하여 BCP plate count agar 배지에 50μL씩 도말한 후 37℃에서 24시간 배양하고, 단일 집락 주변 노란색 환이 생성된 집락을 1차 선별하여 선별된 집락은 Lactobacilli MRS broth(Difco, NJ, USA)에 접종하여 멸균된 20%의 글리세린을 첨가하여 80℃에서 동결보존하여 유산균주를 선발하고 5%의 발아 곡류를 121℃에서 15분간 멸균하여 분리된 상기 유산균주를 접종하여 24시간 배양한 후, 13,200 rpm에서 1분간 원심분리하여 상등액을 유산균주 발효액으로 사용하는 것을 특징으로 한다.
