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Makgeolli, one of Korean alcoholic beverages, have been increased market size since 2017 with the permission of online purchases. Several functional makgeolli by the addition of functional substances such as lactic acid from lactic acid bacteria(LAB) attracted the attention of consumers. We therefore studied the functional makgeolli in circulation which have been added both LAB as a probiotics and galactooligosacchride(GOS) as a prebiotics. Out of several combinations of LAB, mixture(S3) of Lactobacillus sakei(probiotics) and Lactobacillus sakei(parabiotics) added the GOS was shown the highest in the total bacterial cells. The GOS represented to the extent of positive effect for the growth and survival of LAB. The makgeolli with a high amount of total acid and lactic acid content improved quality due to the increase of sourness. Also, lactic acid increase from GOS addition induced proportionally antioxidative effect and received good reviews in the sensory evaluation without any deterioration of quality. These results indicated that the addition of LAB to makgeolli in circulation evaluated both the taste quality and functionality.

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