product | Biorhythm Kimchi lactobacillus (coated white kimchi lactobacillus) |
Other company's lactobacillus (coating & non coating lactobacillus) |
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Features | Lactic acid bacteria separeated from Kimchi. Kimchi is used as the food for the lactic acid bacteria. |
Lactic acid bacteria separated from Kimchi or vegetable. Grown in milk or sugars. |
Habitat for lactic acid bacteria | Kimchi (Cabbage, radish, garlic, ginger, salt, etc.): natural antibiotics | Milk, glucose, fructose, sugar, sugar alcohol, etc. |
Main Functionalities |
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Features of ingredients | Kimchi fermentation: Creates bacterio acids, organic acids and vitamin C that are metabolism by products of every lactic acid bacteria. |
Yogurt fermentation: Creates bacterio acids(not confirmed), organic acid and vitamin C that are metabolism by products of lactic acid bacteria. |
Short term effects |
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Resistivity against harmful germs | Prevents and cures food poisoning. | Can't prevent or cure food poisoning. |
Sterilization of harmful germs such as colon bacteria | Within 30 minutes, killed. | Unverified data. |
Ecology of lactic acid bacteria | Adversarial | Mediocre |
Shapes | White, red powder tasting like Kimchi | White powder tasting like yogurt |
Active germs when stored at 25 ° C |
More than 70% survives in one year. | More than 90% die within 3 months. |
Types | Vegetable | Animal or sugar |
Condition of insufficient fermentation | Insufficiently fermented Kimchi lactic acid bacteria contained - no problem when eaten (no body gets sick in the stomach after eating Kimchi. |
If insufficiently fermented, it can cause some lactose sugar intolerance problems. If sugar is not fully decomposed, it can cause some geriatic disease. (diarrhea) |