Patented Gluten-Degrading Probiotics to Be Supplied as Healthy Bread Ingredients
- microbiomeint
- Sep 27, 2021
- 1 min read
Microbiome Inc. Signs MOU with Kwangwoon University Microbiome Center and BakePlus
Microbiome Inc. (CEO Ji Young Byun), in collaboration with the Microbiome Center at Kwangwoon University’s Bio-Integrated Healthcare Management Research Institute (led by Professor Bok Keun Yoon), has entered into a strategic partnership with BakePlus, a bakery raw material distributor, to provide healthier bread ingredients.
The signing ceremony was held on the 14th at Microbiome Inc.’s headquarters in Guro-gu, Seoul, with executives from both companies and Professor Yoon in attendance.
Through this agreement, the companies will jointly promote the development and distribution of healthy bread made with patented gluten-degrading probiotics. The initiative is designed to support gut health — which plays a key role in immunity during the COVID era — while offering bakery products free from gluten concerns and enhanced with microbiome technology.
To achieve this, the partners plan to collaborate on standardizing bread-making processes using gluten-degrading probiotics, operating related academic programs, and strengthening distribution channels.
Microbiome Inc. will supply its patented gluten-degrading strains to enable the production of gut-friendly probiotic bread that is easier to digest and free from gluten-related discomfort. In addition, in cooperation with Kwangwoon University’s Microbiome Center, the company will launch short-term training programs to improve understanding of human metabolism of wheat-based foods and the health risks associated with gluten proteins, while exploring dietary and medical approaches to address them.
As a result of this collaboration, bakeries and patisseries will be able to source patented gluten-degrading probiotics through BakePlus and gain free access to bakery training programs that incorporate these probiotics.