The yeast is significant for being indigenous to Korea; so far, most Korean companies have only used imported yeast, and its registration will ensure international patent protection.
SEOUL, May 18 (Korea Bizwire) – The SPC Group, a leading South Korean conglomerate that runs bakery brand Paris Baguette, is currently working to register the genome of its new yeast for bread (SPC-SNU 70-1) with the U.S. National Center for Biotechnology Information (NCBI) database.
The SPC Group jointly developed the yeast with Seoul National University through 11 years of research, and succeeded in its mass commercialization, releasing 27 kinds of bread last month with further plans to gradually expand its product lineup.
The yeast is significant for being indigenous to Korea; so far, most Korean companies have only used imported yeast, and its registration will ensure international patent protection.
The company already successfully registered SPC-SNU 70-1 under a domestic patent, applied for its registration in the international database, and its patent registration procedures are currently underway in France, the U.S., Japan, and China, said a company official.
By Lina Jang (linajang@koreabizwire.com)
