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 [...]
SEOUL, July 20 (Korea Bizwire) – Lotte Confectionery Co., the largest confectionery manufacturer in South Korea, revealed on July 20 two new chocolate products made with lactic acid bacteria (LAB) strains obtained from kimchi – the first commercialization of such a product in the food industry. Since the successful launch of a lactobacillus-containing snack called Yo-Hi [...]
SEOUL, June 2 (Korea Bizwire) – A major hub of lactobacillus research, the Korea Yakult Central Research Institute, celebrated its 40th anniversary Thursday. Since its establishment in June 1976, the institute’s import-substituting effect of yogurt strains in monetary value has exceeded 200 billion won. The institute, which was modeled after the Pasteur Institute in France, freed [...]
SEOUL, Feb. 11 (Korea Bizwire) — A research team at Konkuk University has revealed the mechanism behind grape seed flour’s health benefits, which include preventing cholesterol increase and weight gain. According to a joint research paper by a team led by Prof. Nah Seung-Yeol and Prof. Kim Hyun-Sook in collaboration with Sonomaceuticals LLC/WholeVine Products, their findings suggest that [...]