Two K-Lactic Acid Bacteria from Kimchi and Fermented Pastes Added to Korea's Food Ingredient List
Creatrip Team
2 months ago
South Korea's Ministry of Food and Drug Safety (MFDS), together with the Rural Development Administration, has registered two lactic acid bacteria species—Leuconostoc lactis and Pediococcus inopinatus—derived from traditional fermented foods such as kimchi and jang (fermented pastes) as official food ingredients. Experts reviewed safety, historical consumption, biosafety level, pathogenicity, toxin production, and antibiotic resistance, and noted international recognition from bodies like the European Food Safety Authority. Leuconostoc lactis, found in kimchi, meju, doenjang, gochujang and soy sauce, contributes lactic acid plus acetate and carbon dioxide that enhance fermented flavors. Pediococcus inopinatus, present in kimchi and fermented fish (sikhae), produces lactic acid and is dominant in aged kimchi (mukeunji), shaping its mature flavor. The designation aims to support development of diverse fermented products—including cheese, butter, beer and wine—using native microbial resources and to boost the K-traditional fermentation industry’s competitiveness internationally.
