Researchers have isolated lactic acid bacteria (LAB) strains with high levels of resistance to phages from kimchi fermented at low temperatures for a long period of time. They have also identified the defense mechanism of the LAB strains against phages, viruses that infect and replicate within bacteria.

Identification of a new mechanism of action in which kimchi induces the growth of beneficial microbes in the gut, thereby improving obesity and obesity-induced neuroinflammation

Developed "hyperspectral imaging processing technology" that can analyze cabbage diseases, such as soft cabbage rot, in real-time.

Clarified that the various nutrients abundantly found in kimchi, along with the probiotics generated during the fermentation process, interact with Nrf2, an antioxidant system within the human body, to remove harmful reactive oxygen species caused by COVID-19.

Developed and commercialized successfully a device for automated seasoning of kimchi as part of automating kimchi productionHourly production rate of Whole cabbage kimchi: (before) 280kg/hour → (after) 2,500kg/hour

Controlled norovirus aerosols up to 99.9%, overcoming the limitations of gene analysis, using photocatalytic-based ultraviolet light-emitting diode (UV-LED) treatment technology

Using a colorimetric sensor (CSA), 10 types of glucosinolates that affect the bitter taste of kimchi can be rapidly analyzed within 2 hours, with a reliability level of 94% accuracy.

Development and technology transfer of 9 types of functional probiotics derived from kimchi, which have effects in improving anticancer, Parkinson's disease, fatty liver, and arthritis (total technology fee: KRW 8.9 billion). Top 10 Outstanding Results of the Year 2019.

Development of a kimchi taste-enhancing microbial starter and establishment of a distribution system to reduce starter production costs (from KRW 450,000/kg to KRW 70,000/kg), enabling 59 small and medium-sized kimchi manufacturers throughout the country to produce 14,779 tons of kimchi. Top 10 outstanding results of the year 2018. Top 100 outstanding results of national research and development projects in 2019.

Ensuring the hygiene and safety of kimchi by isolating yeast causing gas production in kimchi, confirming the toxicity and safety through genetic analysis, and developing an active norovirus discrimination method that complements the drawbacks of existing norovirus gene analysis methods.

The first discovery of HICA (3-hydroxyisocaproic acid), a functional substance from kimchi that has excellent immunomodulatory and antimicrobial activity, and the excavation of phenyllactic acid, which has superior antimicrobial activity. Evidence has been shown that as kimchi fermentation progresses and the pH decreases, gene expression related to fermentation metabolites is increased.

Tracking the origin of probiotics induced during kimchi fermentation and elucidation of the fermentation characteristics of these probiotics. Deciphering the whole genomes and metatranscriptomes of three probiotics derived from kimchi, and identifying the reasons why the taste and aroma of kimchi change during the fermentation process.