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  • Kimchi is

  • Kimchi is a lactic acid-fermented vegetable product that is known to date back at least 2,000 years, as a record of kimchi (Zu) appears in the “Book of Odes (Sikyung)” published around 500 BC. Kimchi's popularity extends to the present, and it was reported to be one of the world's healthiest foods by the American Journal of Public Health in 2006. Moreover, kimchi was registered as a world intangible heritage product in 2013. There are about 200 types of kimchi in Korea, which are prepared with fresh vegetables, mainly Korean cabbage or radish.

  • Kimchi is dependent on lactic acid bacteria (LAB) to mediate fermentation. Lactic acid bacteria (LAB) are industrially important microorganisms, as they are used in starter cultures for fermented food processing because they improve the sensory qualities and food preservation. Moreover, LAB are now the subjects of intensive research because of their health benefits. Kimchi is a LAB-rich food and, thus, a good source of potentially beneficial LAB. Actually, during our previous studies, we isolated LAB from kimchi and investigated their abilities to produce bacteriocin, antifungal compounds, exopolysaccharide, mannitol, and γ-aminobutyric acid and their cholesterol-lowering effects and acid and bile tolerances in the contexts of the food and feed industries.

  • As a result of the continued efforts of the government, industry, and academia to industrialize kimchi, the kimchi market has grown rapidly and formed the domestic market worth over 1.4 trillion won (2018). Japan and China are also entering the global kimchi market and diversifying the kimchi market. However, quality uniformization, standardization, and long-term preservation, which are the most important factors in the commercialization of kimchi, still remain problems to be solved.

  • Kimchi Research Center is

  • In April 2003, Chosun University Kimchi Research Center was selected as the Traditional Technology Innovation Research Lab. (as a National Lab) by the Ministry of Science and Technology, and conducted a research, "Scientific innovation of traditional processed agricultural-fishery foods by using food microbial metabolism. regulation system”. We possessed the core technology based on complex BT technologies such as microbial, protein, and metabolic engineering into traditional fermented foods , which can be applied into high value-added food industry.

  • In 2004, we conducted Regional Innovation System Project (project name: Gwangju-Jeonnam Kimchi Business Promotion Project) supported by the Ministry of Knowledge Economy, and performed technology development, manpower training, networking, and supporting kimchi industries

  • From 2007, as apart of local technology innovation project supported by the Ministry of Knowledge Economy (project name: research and development of traditional fermented foods), we developed core technology and high-value added food products related to traditional fermented food such as kimchi and fermented soybean products. From 2010, we performed a project, “Development of technique for microbial succession of kimchi to control the fermentation and constant quality” supported by Ministry for Food, Agriculture, Forestry and Fisheries.

  • With support of LG Electronics, from 2012 to present development of algorithms were performed for long-term storage of kimchi with best quality in kimchi refrigerator.

  • We conducted projects as part of a high value-added food technology development project supported by the Ministry of Agriculture, Food and Rural Affairs. From 2013, GRAS microorganisms harboring antimicrobial activity against food-borne pathogens were developed from traditional fermented foods. In addition, research on food-borne pathogen control technology and industrialization of natural antibmicrobial agent were performed (project name : Development of natural antimicrobial agent from microorganism for control of food-pathogen in non-thermal processed food). From 2017, investigation of indicator components and standard substances for standardization of mukeunji, and development of manufacture technique for high quality mukeunji and its commercialization also were carried out (project name : Application of advanced quality technique for rapid manufacture of high quality mukeunji and its commercialization).

  • 2018~2021 we investigated utilization, added value, product development, and industrialization of rice bran funded by the Strategic Initiative for Microbiomes in Agriculture and Food, Ministry of Agriculture, Food and Rural Affairs (project name : Development and commercialization of fermented rice-bran product using functional kimchi lactic and bacteria).

  • 2019~2020 we conducted isolation of lactic acid bacteria from kimchi fermented at low-temperature for long-term storage and resourceization of useful microorganism by characterization based on microbiome analysis. This research has supported by the National Research Foundation of Korea (NRF) funded by the Korea government.

  • With support of LG Electronics, optimization of plant cultivation according to the addition of beneficial microorganism and development of cloud-based commercial kimchi mode.

  • In addition, the graduate students from Department of Food & Nutrition and Kimchi Research Center, Chosun University, they play an active part as a professor and researchers at universities, research institutes such as World Kimchi Research Institute, Gochang Black Raspberry Research Institute, Microbial Institute for Fermentation industry and Institute of Health and Environment, and corporations such as LG Electronics Co., Ltd., Ebadom Co. Ltd., and Jungdown Co., Ltd..
Business name : Kimchi research center, Chosun University
Address : 309 Pilmun-daero, Dong-gu, Gwangju, 61452, Republic of Korea
Phone : +82-62-230-7998 / Fax : +82-222-8086
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