[Green] catch harmful mold of ham with lactobacillus isolated from green tea.

[Anchor]
Hazardous fungi are the biggest headache when making processed meat products such as fermented raw ham and sausage.

The Rural Development Administration recently succeeded in isolating lactic acid bacteria that can solve this problem from green tea.

This is reporter Choi Ki-sung.

[Reporter]
It looks like aging fermented raw ham.

It takes as little as three months to as long as three years, and it is an environment where mold is easy to grow due to high humidity.

The problem is that once harmful mold occurs, all products must be discarded.

[Park Ja-yeon / CEO of a meat processing company: The amount of products that go in, the condition of the slaughter, the environment of the workplace, and the inflow from outsiders, but it's actually very difficult to block all of those variables.]

Researchers at the Agricultural Development Administration separated and analyzed more than 100 types of lactobacillus from various domestic foods such as Korean beef and fruits to prevent economic losses caused by harmful fungi.

As a result, it was confirmed that 'G-2 lactobacillus' isolated from green tea suppressed both food poisoning-causing bacteria and harmful mold growth.

[Oh Mi-hwa / Researcher of Livestock Products Use Division, Rural Development Administration: When treating G-2 lactobacillus, mold is noticeably suppressed on the surface of fermented meat products. Quantitatively, it has been shown to decrease by about 90%.]

With this discovery, meat processed products that used to separate spaces according to the presence or absence of mold can be aged together in one space.

The Rural Development Administration plans to apply for a G-2 lactobacillus patent and receive applications for technology transfer soon.

This is YTN Choi Ki Sung.

Edit
video: Jang Myung-ho
Video cooperation: Rural Development Administration