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Kimchi is a traditional Korean cuisine consisting of salted and fermented vegetables, mostly using napa cabbage or Korean radish. The kimchi microbiome is dominated by Lactic Acid Bacteria (LAB) of the genus Leuconostoc, Lactobacillus and Weissella. There are many microorganisms involved in Kimchi fermentation but we will be focusing on the Lactobacillus brevis bacterium. This list highlights the important characteristics, food technology methods, health benefits and risks of Lactobacillus brevis.
Lactobacillus brevis is a species of lactic acid bacteria, all of which are Gram-positive, non-spore forming organisms whose main metabolic pathway involves fermenting hexose sugars to produce lactic acid.
Lactobacillus brevis is a microaerophilic, obligately heterofermentative lactic acid bacterium (uses the phosphoketolase pathway to produce a mixture of lactic acid, ethanol, acetic acid and CO2 as products of hexose fermentation) which has been reported to lack phosphotransferase systems specific for glucose, fructose and lactose.
Kimchi is a traditional, fermented Korean food that is prepared through a series of processes, including pretreatment of oriental cabbage (or radish), brining, blending with various spices and other ingredients, and fermentation. The characteristics of kimchi differ depending on the kimchi varieties …
While the probiotics found in fermented foods might have health benefits for most, these foods could cause serious harm to the health of others. These risks include bloating, headaches, migraines, food-borne illness and antibiotic resistance. For more information regarding the risks of this food visit: www.medicalnewstoday.com/articles/benefits-of-kimchi#risks.
Lactobacillus brevis is a non-pathogenic bacterium that is beneficial for fermentation and probiotic benefits. It also inhibits some harmful microorganisms by generating hydrogen peroxide. However, it may also produce ethanol as a metabolite, which could be toxic in high amounts. Some strains of L. brevis have considerable adhesion capabilities, which can affect their interactions with other bacteria.
Kimchi is recognized worldwide for the number of health claims that have been made. It was presented in Health Magazine in 2006 as one of the world's five healthiest foods These health benefits result from the utilization of raw materials of high nutritive value and the microbiota prevailing the fermentation.
