Major Achievement

Discovery lactic acid bacteria isolated in kimchi to affect anti-cancer, hair growth and improving Parkinson’s disease
- (Anti-cancer) Confirmation of excellent anti-cancer efficacy such as reduction of its volume
- (Parkinson’s disease) Improvement of motor ability, and depression and anxiety symptoms
- (Hair growth) Confirmation of induction of hair growth phase

Identification of the origin source of lactic acid bacteria responsible for kimchi fermentation, using multi-omics analysis technology
- Three lactic acid bacteria which lead in kimchi fermentation: Leuconostoc, Weissella, Lactobacillus
- Selective sterilization of four ingredients for kimchi: kimchi cabbage, garlic, ginger and red pepper
  → Fermentation was carried out by lactic acid bacteria indigenous to kimchi cabbage and garlic, not by microorganisms derived from ginger and red pepper.

Process development for applying starter based on demand by industry
- According to the technology transfer of three kimchi starter (WiKim32, WiKim33, WiKim38), its supply and commercialization
  * Kimchi starter: Lactic acid bacteria isolated in kimchi to improve kimchi quality: flavor improvement, quality uniformity, shelf-life extension, etc.

Introduction of smart factory technology in kimchi industry
- By improving kimchi productivity by 2-3 times, reducing production cost and utilizing spare manpower in other fields
- Secure on quality competitiveness compared to kimchi made in China
- Major achievement: supply to five kimchi manufacturers in Korea

One minute simultaneous analysis by high-sensitivity capillary electrophoresis
- Analysis of capsaicin and dihydrocapsaicin, major pungency components in kimchi
- Successful separation and detection of two components simultaneously in 53 seconds
  → In case of high-performance liquid chromatography (HPLC) method, it takes about 1 hour.
- Improved detection sensitivity by 4,230 times for capsaicin and 2,382 times for dihydrocapsaicin