What is Kimchi lactobacillus?

What is Kimchi lactobacillus?

1. Understanding fermented Kimchi

To fully understand what Kimchi lactic acid bacteria are, you should first know the environment and ecology of Kimchi. In other words, you should know how lactic acid bacteria can grow in Kimchi. For this purpose, it is important to what kinds of lactic acid bacteria and helpful bacteria compose Kimchi and to understand the relationships among ingredients. How do helpful bacteria interact with each other, how do they transform and how do they interact with environmental elements? These are the questions to be answered. Therefore, the ecology can be understood as a relationship among helpful bacteria, ingredients and environmental elements. In other words, according to our experiences and research results from many researchers, Kimchi should be understood as an ecological system of very fine bacteria.
Maybe, for that reason, many people fail to make Kimchi in the way they desire. Although many people want Kimchi that they can enjoy for a long time wherever they are, it is unclear if this dream will really come true. Many efforts are made by food scientists, fermentation researchers and micro biologists to improve the taste of Kmchi, but that turned out to be unsuccessful probably because the composition of each ingredient and the overall taste vary depending on the origins, the cultivation methods and time, the amount of sunlight, and the soil condition. Also, the number and types of helpful bacteria including lactic acid bacteria varies depending on them too.
After preparing Kimchi, the fermentation temperature determines how Kimchi lactic acid bacteria are distributed and the proper growing condition for each bacterium is different from each other. For example, you can consider temperature, moisture, oxygen, nutrition, acidity, salts and natural anti bacteria agents including garlic, ginger, leek, hot pepper powder and salts. Due to the very complicated ecological system of Kimchi, even if you make every effort for it, its taste often turns out to not be in accordance with the maker’s intention. Even if the same seasoning and ingredients are used, the resulting food taste differently from what you expect in each case. We examined Kimchi sold at department stores and discount marts. Frequently, we experienced that Kimchi bought several days ago tastes and smell very differently from Kimch bought today. In addition, there are huge differences between the past and the present.
As the residential culture and the patterns of food eating have evolved, we have switched from a Kimchi pot to Kimchi refrigerator and the area where cabbages grow have been moved from the middle area to the Southern area. Such changes have become our realities that we can’t avoid. First of all, the density of Lueconostoc found in fresh Kimchi, Gutjury decreases and the density of Lactobacillus increases as we move from Winter to Spring, Summer and Fall. And Weissellla is hardly found. In the past, we prepared Kimchi before the Winter season but now we can eat it in every season instead. Due to the advanced distribution technologies and factory systems, we are moving toward the age of international Kimchi. Also, as shipment from one continent to another becomes easy, there is no barrier between the tropic weather and the cold weather for Kimchi lovers and the distribution and types of lactic acid bacteria are now changing. At the same time, the distribution and the ecological systems of Kimchi lactic acid bacteria are evolving but modern scientific approaches to the ecology of Kimchi are being delayed.
  • Types of Kimchi Lactic Acid Bacteria

2. Understanding Kimchi Lactic Acid Bacteria

Every fermented Kimchi contains Kimchi lactic acid bacteria. Lactic acid bacteria eat sugars of carbohydrate and creates lots of organic acids like lactic acids and little bit of alcohol and CO2. It is actually a general name used to refer to germs helpful to our bodies. Lactic acid bacteria are classified globally and there are several hundreds types of them and Kimchi contains several dozen types of lactic acid bacteria.
Obviously, lactic acids living in Kimchi are quite different from what are found in a milk product. Lactic acid bacteria found in milk can’t live in Kimchi and on the other handm Kimchi lactic acid bacteria has hard times living in milk. Kimchi lactic acid bacteria absorb and digest nutrition from vegetable or plants, and well-adjust to relatively low temperature and grows. So, Kimchi is a type of food hard to find in the world except Korea and it is our own unique food with our ancestor’s tradition and wisdom. To develop the Kimchi industry desirably, you must first understand the principle of Kimchi fermentation. After that, you must design a manufacturing process for Kimchi.
According to our analysis of nutrition in Kimchi, it contains lots of lactic acid bacteria, amino acids, organic acids, glucose, vitamin, inorganic materials, crude fiber and it is a low calorie alkaline food with a small amount of salts. Fermented Kimchi does not contain any of colon bacteria. Have you ever seen a man who got aches in the stomach after eating Kimchi?
The reason is because as organic acids created from growing lactic acids bacteria, bacterio acid that is antibiotic material, and garlic, sugar, leek, hot pepper and salts that are natural antibiotics cause fermentation of Kimchi for five to six days, colon bacteria obtained from cabbage or radish or infected from a person’s hand are all killed. This is verified in actual research results. When colon bacteria are purposely injected into Kimchi that has fermented for five to six days, all the colon bacteria are killed within 20 to 30 minutes.
Therefore, use your common sense when accepting fermented Kimchi on your dinner table for your health. More desirably, since harmful food poisoning germs or virus are killed by the stomach acids and the bile acids from your gallbladder, if lots of lactic acid bacteria can survive in them and even penetrate through the colon and the intestines, then our bodies can be maintained much healthier.

3. Functions of Kimchi

Kimchi is traditional Korean food made of salted vegetable and lots of seasoning. Its great functions and efficacy have been well known since a long time ago. For example, as reported, its major functions are: metabolism control such as promoted digestion or enforced immune power, prevention of diseases by anti bacteria, anti trouble, anti mutants and anti cancer abilities, better curing of scars, lowered cholesterol in the blood, biorhythm control, suppressed aging and diet effects. Such complex functionalities of Kimchi is supported by Kimchi lactic acid bacteria.
On the other hand, Kimchi has not become very popular food in the world. Recently, due to SARS(Severe Acute Respiratory Syndrom) and bird flue, Kimchi has gained popularity in Korean and abroad. Meanwhile, exports to Japan, China, Taiwan, Hong Kong, Singapore are increasing significantly.

4. Study of Kimchi lactic acid bacteria

Although beneficial bacteria produced in the fermentation process of kimchi have the effect of eliminating harmful microorganisms and recently lactic acid bacteria have also been shown to be effective in inhibiting the infection of coronaviruses, the scientific research on Kimchi lactic acid bacteria . Systematic and scientific research on Kimchi lactic acid bacteria, which are included in our traditional food, Kimchi, will also be demanded.
To date, only a very small number of microorganisms on the planet are known, but there is no information on the rest. We have developed useful products such as antimicrobial peptides from various kinds of microorganisms including Kimchi lactic acid bacteria and various unknown microorganisms, and have been using microorganisms to solve problems of toxicity and resistance of antibiotics, food poisoning, development of natural preservatives, It is necessary to establish a foundation for improvement of human health environment such as development of natural healing method.
On the other hand, kimchi is a fermented food that has a short shelf life compared to other health functional foods and has a condition that can be perceived as a food that is unattainable to foreigners who are unfamiliar with the fermented taste and flavor which is very strong. It is also necessary to develop alternative foods such as kimchi powder, kimchi powder capsule, kimchi powder granule, and kimchi powder refinement for those who are reluctant to take kimchi due to westernization of food intake of the new generation. There are beneficial lactic acid bacteria species killed by bile acid and the like. In addition, the storage of live lactic acid bacteria is an important condition for people's ingestion method. In the organic matter in which water exists, lactic acid bacteria are living organisms and generate acid and gas. Therefore, since the shelf life is short for liquid storage, if it can be dried and stored, the shelf life can be maintained for a long time.

5. Industrialization of Kimchi lactic acid bacteria

In the storage method, the drying process is very important for the stability of the lactic acid bacteria. However, the drying process by the low temperature hot wind is low in the process cost, but the activity of the lactic acid bacteria is low because of the high temperature hot wind for drying. Therefore, conventionally, in industry and research institutes, lactic acid bacteria are preserved by a freeze-vacuum drying method.
However, when the fermented lactic acid fermented product is subjected to the freezing process as it is, the maximum number of lactic acid bacteria which are useful bacteria must be viable. Therefore, the problem of cell destruction of the lactic acid bacteria against freezing must be solved in advance. In other words, it is necessary to induce Kimchi lactic acid bacteria to survive in stomach acid and succinic acid and to exert its function in the small intestine and large intestine as well as absorption in the human body through intake of useful ingredients of kimchi.
Since lactic acid bacteria are used in industries using fermented products, the survival rate during the distribution period is very important. It should be able to withstand a strong acidic gastrointestinal environment with a pH of 4 or less at the time of oral ingestion, endure in the bile acid environment, exhibit activity in the intestines, and develop and breed lactic acid bacteria after intestinal fixation. The industry has raised issues with its activity during the distribution period of some commercially available lactic acid bacteria, and the functional food industry is making efforts to improve it.
From this point of view, it is urgently required to provide a method which can effectively prevent the destruction of the Kimchi lactic acid bacteria by effectively freezing and drying the kimchi in order to more efficiently ingest the Kimchi component, its metabolites and the Kimchi lactic acid bacteria.

6. Kimchi Lactobacillus Industry Scientific

Some industries have contributed to the industrialization of the industry by providing kimchi powder that can easily ingest native nutrients, metabolites and lactic acid bacteria contained in kimchi, and kimchi composition produced thereby.
In addition, with the patent registration, a kimchi powder is prepared by adding a freezing stabilizer to kimchi and freeze-drying, securing stability against freeze-drying, preventing the destruction of kimchi lactic acid bacteria, and maximizing the number of lactic acid bacteria. The present invention further provides a kimchi composition produced by the above method.
Among the currently marketed fermented kimchi, tens of millions of live lactic acid bacteria are distributed per gram, and tens of billions of live lactic acid bacteria are sold on a g / day basis considering freeze-drying safety and reachability into the small intestine and large intestine. As a result of favorable progress and results, the annual sales of various yogurt lactic acid bacteria manufacturers in Europe, mainly in Denmark, are maintained at several trillion won to several trillion won in the global market.
Furthermore, it is possible to achieve the masking effect of the original flavor and taste of the kimchi by further coating with the lactic acid bacteria coating, to allow the kimchi composition to be ingested freely by various classes of people, to secure the distribution period of the kimchi lactic acid bacteria for a long time, A method of producing kimchi powder capable of enduring resistance to fungicide and succulent acid and inducing the growth and propagation of lactic acid bacteria in the intestines and exhibiting intestinal fixation and human body efficacy, and a kimchi composition produced thereby It is also aimed at developing a better global health food against the yogurt lactic acid bacteria. Kimchi, which has been preserved for thousands of years, has been added to the developed bioscience, and its name has become "Kimchi Lactobacillus" I hope to be the watchman who keeps it.