The Imsil Cheese and Food Research Institute said on the 5th it has relaunched and newly released its native probiotic powder product "Precursor 1967."
Precursor 1967 is a functional probiotic powder product developed based on native probiotics discovered in the Imsil cheese aging cave. The year 1967 in the product name signifies the year Father Ji Jeong-hwan laid the foundation for the Korea-style Imsil cheese industry.
The institute has collected probiotics such as Lactococcus lactis subsp. cremoris, which became naturally established during cheese aging, and developed them into proprietary strains. Through this relaunch, it strengthened the viability of the core strains. Focusing on strains reported to increase beneficial gut bacteria, improve digestive function, and boost immunity, it improved the powder process to raise quality so it can be applied directly to dairy products in Imsil.
The institute aims to establish Precursor 1967 as a flagship brand product for the Imsil region. It also plans to expand into various fields such as processed local agricultural products and functional foods, creating a new market based on "Imsil native fermentation technology."
Research Institute Director Jeong Seok-geun said, "Precursor 1967 is a differentiated probiotic product born from local resources and tradition," adding, "We will expand collaboration with dairy processors in the Imsil area to speed up commercialization and help strengthen the competitiveness of the entire local food industry."