220075691
I have chosen to focus on a traditional fermented food product from South Korea, known as kimchi. Kimchi is a spicy and tangy side dish that is a staple ingredient in Korean cuisine. It is made by fermenting various vegetables, such as cabbage, radishes, and cucumbers, with a starter culture containing lactic acid bacteria. The fermentation process results in a lactic acid-based product that preserves the vegetables while also enhancing their flavor and texture.
Kimchi is made through lactic acid fermentation of cabbage at low temperatures to ensure proper ripening and preservation. Because kimchi is representative of a typical open ecosystem, each batch of fermented food has a different composition of bacteria.
Although Kimchi has health benefits, food poisoning associated with consumption of Kimchi has been frequently reported. Accordingly, microbiological properties of Kimchi (100 samples) and washing effects on microbial reduction against its ingredients (200 samples) were examined.
Bacterium Involved in Fermentation
The bacterium involved in fermenting kimchi is Lactobacillus kimchii. Lactobacillus kimchii is a lactic acid bacterium that belongs to the genus Lactobacillus and possesses certain characteristics that make it well-suited for kimchi fermentation. It is an acid-tolerant bacterium, allowing it to thrive in the acidic environment created by lactic acid production during fermentation.
