한국식품연구원, ‘김치의 AI 바이러스 억제효과’ 연구결과 발표

라면박물관입력 2008-05-27

Korea Food Research Institute (Chairman Kim Dong-su) and Dr. Kim Young-jin have recently published research showing that ripe kimchi inhibits the growth of virus by inactivating the pathogenic avian influenza virus.

Dr. Kim has been conducting a study on “the effect of kimchi on avian influenza virus” in 2006 with the team of professor Jang Hyung Kwan, professor of veterinary medicine at Chonbuk National University, in order to scientifically identify the prevention effect of avian influenza in kimchi. As a result of this study, we found that influenza inhibiting substances were not lactic acid, which is a major fermentation product, but specific substances produced during kimchi fermentation. However, Dr. Kim said that kimchi, which has not been fermented, has no inhibitory effect on avian influenza virus.

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On the other hand, the Korea Food Research Institute (KFRI) conducted a “chicken consumption promotion campaign” to help livestock farmers who are suffering from avian flu outbreaks, with lunch at Samgyetang and chicken frying on the 27th of May. . The researchers plan to use the campaign to periodically promote consumption until the consumption of chicken is restored to its original state. In particular, the results of the research show that the scientifically proven “prevention of bird flu in ripe kimchi” I plan to do it.