Rural Development Institute analyzes 25 types of traditional sauces and identifies up to 44 types of beneficial microorganisms

The National Agricultural Products Quality Management Service (NIA) announced on the 11th that its testing laboratory analyzed 25 traditional food quality certified sauces distributed on the market and identified up to 44 types of beneficial microorganisms in each product.

The Rural Development Institute emphasized, "It has been scientifically proven that traditional sauces are not made through a simple manufacturing method, but are a biological ecosystem where microorganisms interact with raw materials, the manufacturing environment, and the fermentation process to create a deep flavor unique to sauces."

The results of this study were published in Letters in Applied Microbiology, an international academic journal in the field of microbiology.

The National Agricultural Research Institute introduced that the research institute conducts a detailed analysis of the nutritional components and harmful substances of traditional food certified products at least once a year.