Exploration of Functional Kimchi Lactic Acid Bacteria
- 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 Kimchi Fermentation Characteristics
- 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.
Development of Kimchi Starter
- 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.
Development of Technology to Fill Seasoning into Kimchi Cabbage
- 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
Development of Rapid Analysis Technology for Pungency Components in Kimchi
- 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