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CJ CheilJedang gives a presentation on ‘Commercializing Effective Microorganisms of Kimchi’ at the 1st Fermentation Technology Conference hosted by Rural Development Administration

2019.02.13

- Attended the 1st Fermentation Technology Conference hosted by the Center for Nutraceutical and Pharmaceutical Materials of Rural Development Administration on November 21

- Gave a presentation on the case study of commercializing CJ CheilJedang BYO skin lactobacillus/intestine lactobacillus and applying fermentation strains to Hasunjung Kimchi

 

 

On November 21, CJ CheilJedang gave a presentation on ‘Commercializing Effective Microorganisms of Kimchi’ at the 1st Natural Product Fermentation Technology Conference hosted by the Rural Development Administration held in Suwon, Gyeonggi-do.

 

The conference is an academic event prepared for the Center for Nutraceutical and Pharmaceutical Materials, which is currently pursuing the national research project of the Next Generation BioGreen 21 Program by the Rural Development Administration, to share the research accomplishments from commercialization related to fermentation and to seek industry-academia collaboration. Over 120 specialists and officials in the industrial fields such as companies, support agencies and research institutes related to fermentation technology attended the conference, and the topic of the event was ‘Application and Prospects of National R&D Fermentation Technology.’

 

Bong-Joon Kim, director of the Effective Microorganism Center, stepped up as the speaker for CJ CheilJedang and gave a presentation on the case study of ‘Commercialization by Developing Effective Microorganisms of Kimchi.’ He introduced the R&D process of BYO skin lactobacillus CJLP133 and intestine lactobacillus CJLP243 that succeeded in commercialization by analyzing over 3,500 kimchi lactobacillus as well as the functionality of individual strains. He also introduced the case study of applying kimchi fermentation strain CJGN34 to CJ Hasunjung Kimchi, which is separated from the kimchi freshly made in winter and maintains its deep taste of winter year-round.

 

In addition, the conference also introduced Amorepacific’s ‘Commercialization of Health Food for Beauty Care using Green Tea Fermentation Technology’, and the Foundation of Agri. Tech. Commercialization & Transfer’s ‘Technology Transfer and Commercialization of State-owned Patent Rights.’ There was also a panel discussion among specialists for on-site application of fermentation technology, where the participants discussed the value creation of traditional fermented products with highly functional effective microorganisms and the possibility of global market expansion.

 

“CJ CheilJedang has been conducting research to isolate effective microorganisms of various traditional fermented products such as fermented soybean products and makgeolli with the sense of mission about the succession and development of traditional food culture,” said Bong-Joon Kim, director of the CJ CheilJedang Effective Microorganism Center. “We will continue to develop and commercialize effective microorganisms to contribute to the development of traditional fermented food and the promotion of national health.” <The end>

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