Sengmyongmul Foods Strengthens Quality and Competitiveness Through Proprietary Strain Development

Sengmyongmul Foods Files New Patent for High-Activity Functional Strain Using Ultraviolet Irradiation

Sengmyongmul Foods Co., Ltd., operated by Shinangchon, has filed a new patent related to a high-activity functional microbial strain and its production method using ultraviolet (UV) irradiation.
This patent is the result of a long-term, systematic strain development project by the company’s research team, demonstrating Sengmyongmul Foods’ technological capabilities and commitment to innovation.

The team launched the project with a mid-to-long-term strategy to secure a proprietary microbial strain unique to Sengmyongmul Foods. In particular, they collaborated with overseas experts experienced in strain development to combine advanced scientific methods with traditional fermentation techniques.

During development, the team collected various samples including traditional meju (fermented soybean blocks) from across Korea, homemade traditional meju, and soil from multiple regions including Shinangchon. From these sources, dozens of microbial strains were isolated.
After subjecting the strains to UV irradiation, the surviving microorganisms were re-selected. The team then conducted extensive experiments and evaluations to identify the most suitable strains, ultimately filing patents for five selected strains.

The research focused on five key performance indicators:

• Proliferation ability
• Safety
• Enzymatic activity
• Desirable aroma
• Inhibition of unwanted microbes

Through countless experiments and rigorous verification, the newly developed strains are expected to significantly enhance the product quality and industrial applicability of Sengmyongmul Foods’ fermented products.

A representative from Sengmyongmul Foods commented,
“In fermented foods, the microbial strain is a core element that determines product quality. Because the safety and effectiveness of the strain directly impact the final product, developing a new strain was a heavy responsibility for our team.
We are deeply grateful and proud that our dedicated efforts have produced such meaningful results.”

The spokesperson added,
“We will continue to strengthen our competitiveness through ongoing research and technological development.”