SEOUL, Oct. 17 (Korea Bizwire) – A team of scientists from the Korea Food Research Institute found doenjang, a traditional Korean fermented sauce made from soybeans, to contain lactobacillus that can help boost the immune system.
According to the team, lactobacillus is most effective when it’s consumed in viable form, often leading to high costs in related products as they require refrigerated storage with various strains in terms of distribution.
However, the ‘lactobacillus sakei K040706’, which the team successfully isolated from doenjang, showed equal effectiveness even when consumed in its dead state, potentially giving manufacturers a wider option in food processing.
Furthermore, animal tests using doenjang’s lactobacillus revealed the particular bacteria’s various health advantages, such as increasing immunity, improving intestines, restraining colitis, and having anti-influenza properties.
The research is expected to help substitute imported probiotics, which have grown to be in high demand as functional food along with Korea’s rising awareness of immunity over concerns of pollution and epidemics.
“This native lactobacillus can be used in a variety of food processing methods, and is highly economic as it can cut down maintenance costs during distribution,” said Dr. Rhee Young-kyoung, who led the research. “We’ll continue discovering our native microorganism resources, and seek commercial applications.”
By Lina Jang (firstname.lastname@example.org)