김치 생물자원 통합정보 플랫폼 “김치자원은행”의 역할 = The role of “Bank of Kimchi Resources and Information”, biological resources integrated Information platform of kimchi

다국어 초록 (Multilingual Abstract)

Modern society is in the era of the bio economy, and it is predicted that the value of bio materials will become more prominent in the future. In particular, the necessity and importance of national sovereignty over biological resources is emphasized with the adoption of the Protocol on Access and Benefit Sharing of Biological Resources for the purpose of the Convention on Biological Diversity (2010).
The importance of securing differentiated biological resources and information as source materials for the bio industry is increasing. As a research institute leading kimchi R&D, the World Institute of Kimchi strives to scientifically prove the excellence of kimchi, and the results of its efforts are systematically compiled in the “Bank of Kimchi Resources and Information (BKRI).” In this article, an efficient information system is introduced, from the acquisition, storage, and distribution system of physical resources integrated and managed by BKRI to the disclosure of information resources.

참고문헌 (Reference)

1 식품의약품안전처, "‘건강기능식품의 기준 및 규격’ 고시 전문"

2 Lee S, "Structural basis of mannitol-induced activation of human taste receptor PKD2L1" 189 : 115498-, 2023

3 Precedence Research, "Probiotics Market - Global Industry Analysis, Size, Share, Growth, Trends, Regional Outlook, and Forecast 2022–2030" 2022

4 Jung JY, "Kimchi microflora : history, current status, and perspectives for industrial kimchi production" 98 : 2385-2393, 2014

5 Ko Hye In ; Jeong Chang Hee ; Park Se-Jin ; Kim So-Rim ; Eun Jong-Bang ; Kim Tae-Woon, "Influence of isolation temperature on isolating diverse lactic acid bacteria from kimchi and cultural characteristics of pychrotrophs" 33 : 1066-1075, 2023

6 Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) Guidelines for the evaluation of probiotics in food, "In joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food" WHO 2002

7 Chang JY, "Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin‐producing strain, Leuconostoc citreum GJ7 as a starter" 75 : M103-M110, 2010

8 "ISO 15214:1998, Microbiology of food and animal feeding stuffs, Horizontal method for the enumeration of mesophilic lactic acid bacteria : Colony-count technique at 30 degrees C"

9 장해춘, "Healthy and safe Korean traditional fermented foods : kimchi and chongkukjang" 5 : 161-166, 2018

10 봉연주 ; 정지강 ; 박건영, "Fermentation properties and increased health functionality of kimchi by kimchi lactic acid bacteria starters" 42 : 1717-1726, 2013

11 Hill C, "Expert consensus document : The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic" 11 : 506-514, 2014

12 Jung JY, "Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation" 153 : 378-387, 2012

13 Lee M, "Effect of seasonal production on bacterial communities in Korean industrial kimchi fermentation" 91 : 381-389, 2018

14 Jang SS, "Current status of fermented milk development" 2 : 11-18, 2013

15 Jeong CH, "Combination approach of paired starter culture and lactic acid on inhibiting autochthonous lactic acid bacteria for extending kimchi shelf life" 157 : 110167-, 2024

16 Jo SY, "Characterization of starter kimchi fermented with Leuconostoc kimchii GJ2 and its cholesterollowering effects in rats fed a high-fat and high-cholesterol diet" 95 : 2750-2756, 2015

17 Park EJ, "Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing" 30 : 197-204, 2012

18 Holzapfel WH, "Appropriate starter culture technologies for smallscale fermentation in developing countries" 75 : 197-212, 2002

19 Park JA, "Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57BL/6J mice" 113 : 1507-1516, 2012

20 Ahn GH, "A competitive quantitative polymerase chain reaction method for characterizing the population dynamics during kimchi fermentation" 42 : 49-55, 2015

21 박기환, "2021 김치산업실태조사 분석보고서" 한국농촌경제연구원 2022