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The SPC Group, a leading Korean food company, is working to register the genome of its newly-developed yeast for bread with a U.S. database, company officials said Wednesday.
Last year, the bakery giant, which runs bakery brand Paris Baguette, developed the indigenous yeast, "SPC-SNU 70-1," for baking bread, and succeeded in mass commercialization.
The company and the nation's top-notch Seoul National University jointly developed the yeast after 11 years of research.
So far, most local companies have been using imported yeast.
"It will take about two years to completely analyze the genome map of the yeast," said Lee Joon-tak, an SPC official, adding that the company plans to file for the result with the National Center for Biotechnology Information for patent protection.
The company has already registered a patent for the SPC-SNU 70-1 locally.
Also, patent registration procedures are currently underway in France, the United States, Japan and China, company officials said.
The SPC released 27 kinds of bread using the native yeast into the local market last month and plans to gradually expand its product lineup, they said. (Yonhap)
