Researchers of the institute have used lactic bacteria instead of GDL as coagulant.

Yontubu is made of bean juice added by lactic bacteria for fermentation and coagulation.

It not only fully contains such functional and nutritive components of beans as saponin, oligosaccharide, water-soluble vitamins and microelements but further enhances physiological function by lactic bacteria than the existing one. It also raises anticancer effect by controlling harmful bacteria in the body and promotes digestion and absorption of protein, calcium and mineral matters by removing toxic materials.

It has already been made at restaurants and foodstuff factories in Pyongyang with its demand growing for being unique in taste and good for health.