The intake of Lactobacillus sakei OK67 is generally safe and has therapeutic potential for treating obesity by regulating visceral fat, say Korean researchers.
Consuming a kimchi-derived probiotic bacterium may reduce levels of harmful advanced glycation end products (AGE), compounds produced when food is cooked at high temperatures for a long time.
A kimchi-derived probiotic could help in warding off diabetes as scientists find its supplementation improves blood glucose level management in those with prediabetes.
Lonza recently announced the launch of its new TWK10 probiotic ingredient, a Lactobacillus plantarum strain that is isolated from fermented Taiwanese Kimchi.