Objectives: To confirm microbiological change and cytoprotective effect of Samjung-hwan (SJH) which fermented by Lactic acid bacteria from natural fermented SJH. Methods: SJH was fermented by Lactobacillus brevis and Lactococcus lactis subsp. lactis from natural fermented SJH. After 1 week of fermentation, we analysed pH and microbial profiling. We also performed measuring total polyphenol total flavonoid contents and 1,1-Diphenyl-2- picryhydrazyl (DPPH) free radical scavenging activity to investigate antioxidant ability. Cell viability was performed by using HepG2 cell. Results: pH of lactic acid bacteria inoculated group and non-inoculated group was decreased and total counts of lactic acid bateria for both group was increased after fermentation of SJH. Total polyphenol and flavonoid contents and DPPH free radical scavenging activity was increased in both group. Total polyphenol contents of lactic acid bacteria Inoculated group is more increased than non-inoculated group. HepG2 cell viability was increased in both group. Conclusions: SJH fermentd by Lactobacillus brevis and Lactococcus lactis subsp. lactis shows change in microbiological character and has cytoprotective effect. Further studies are required for investigating function of lactic acid bacteria during fermentation of SJH.