PURPOSE: A production method of a fermentation product is provided to obtain the product by fermenting rice bran, especially fermented rice bran for offering an alcohol resistance application effect.CONSTITUTION: Rice bran is fermented by Issatchenkia microorganisms. 1-10 parts by weight of fermented rice bran, 0.1-5 parts by weight of rice embryos, 0.1-5 parts by weight of phytic acid, 0.5-5 parts by weight of disodium hydrogen phosphate, 0.05-2 parts by weight of dipotassium hydrogen phosphate, 0.5-5 parts by weight of glucose, 0.001-0.1 part by weight of an antifoaming agent, and the balance of water are mixed. The mixture is inoculated with lactobacillus microorganisms, and the mixture is cultured and fermented. The fermented mixture is hot-water extracted. The extract is filtered and concentrated. The fermentation is conducted at 35-45°C for 40-52 hours.COPYRIGHT KIPO 2013[Reference numerals] (AA) Blood alcohol content (%) (BB) Comparative example 1 (CC) Comparative example 2 (DD) Example 1 (EE) Example 2본 발명은 이사첸키아(Issatchenkia) 속 미생물로 발효된 쌀겨 및 미배아(rice germ)를 락토바실러스(lactobacillus)속 미생물로 발효시킨 발효물, 이의 용도 및 이의 제조방법에 관한 것으로, 상기 발효물은 혈중 알코올 농도 및 간조직의 아세트알데히드를 감소시키는 알코올 내성 부여 효과가 우수한 바, 알코올성 간손상 또는 알코올성 지방간의 예방 또는 치료 및 숙취 해소 용도 등에 유용하게 사용될 수 있다.
