(C) Ahnest Kitchen
SEOUL – The Ministry of Food and Drug Safety (MFDS), in collaboration with the Rural Development Administration (RDA), announced on Tuesday that two strains of lactic acid bacteria derived from traditional Korean fermented foods, such as Kimchi and soybean paste, will be added to the national list of approved food ingredients.
The move aims to foster the development of diverse fermented products by providing a stable regulatory foundation for domestic microbial resources. Following extensive reviews by a consultative body of experts from industry, academia, and government, the authorities identified Leuconostoc lactis and Pediococcus inopinatus as safe for general consumption.
The Profile of Two New 'K-Microbes'
Leuconostoc lactis: Commonly found in Kimchi and traditional sauces like doenjang (soybean paste). It produces lactic acid, acetic acid, and carbon dioxide, which contribute to the unique, refreshing tang of fermented foods.
Pediococcus inopinatus: A key microbe found in aged Kimchi and gajami-sikhae (fermented flatfish). It is known for its dominance in well-ripened "Mukeunji," playing a vital role in determining deep fermentation flavors.
Global Competitiveness and Safety
Beyond traditional Korean cuisine, these indigenous microbes are expected to be utilized in the production of cheese, butter, beer, and wine. The MFDS confirmed that both strains met rigorous safety standards regarding biosafety levels, toxin production, and antibiotic resistance. They are already recognized as food ingredients by international bodies such as the European Food Safety Authority (EFSA).
"This expansion of the food ingredient list will support the growth of the K-traditional fermented food industry and enhance its competitiveness in the global market," the MFDS stated. The government plans to continue discovering and domesticating diverse microbial resources to lead the future food tech industry.
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