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Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. It is also used in a variety of soups.
Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut flora. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. There is little evidence that probiotics bring the health benefits claimed for them.
Leuconostoc is a genus of gram-positive bacteria, placed within the family of Leuconostocaceae. They are generally ovoid cocci often forming chains. Leuconostoc spp. are intrinsically resistant to vancomycin and are catalase-negative. All species within this genus are heterofermentative and are able to produce dextran from sucrose. They are generally slime-forming.
Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).
The Lactobacillaceae are a family of lactic acid bacteria. It is the only family in the Lactic acid bacteria which includes homofermentative and heterofermentative organisms; in the Lactobacillaceae, the pathway used for hexose fermentation is a genus-specific trait. Lactobacillaceae include the homofermentative lactobacilli Lactobacillus, Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacillus, Schleiferilactobacillus, Loigolactobacillus, Lacticaseibacillus, Latilactobacillus, Dellaglioa, Liquorilactobacillus, Ligilactobacillus and Lactiplantibacillus, the heterofermentative lactobacilli Furfurilactobacillus, Paucilactobacillus, Limosilactobacillus, Fructilactobacillus, Acetilactobacillus, Apilactobacillus, Levilactobacillus, Secundilactobacillus and Lentilactobacillus, which were previously classified in the genus Lactobacillus and the heterofermentative genera Convivina, Frucctobacillus, Leuconosto, Oenococcus and Weissella which were previously classified in the Leuconostocaceae.
Leuconostoc mesenteroides is a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures. In some cases of vegetable and food storage, it was associated with pathogenicity. L. mesenteroides is approximately 0.5-0.7 µm in diameter and has a length of 0.7-1.2 µm, producing small grayish colonies that are typically less than 1.0 mm in diameter. It is facultatively anaerobic, Gram-positive, non-motile, non-sporogenous, and spherical. It often forms lenticular coccoid cells in pairs and chains, however, it can occasionally forms short rods with rounded ends in long chains, as its shape can differ depending on what media the species is grown on. L. mesenteroides grows best at 30°C, but can survive in temperatures ranging from 10°C to 30°C. Its optimum pH is 5.5, but can still show growth in pH of 4.5-7.0.
Weissella is a genus of gram-positive bacteria, placed within the family Leuconostocaceae, and formerly considered species of the Leuconostoc paramesenteroides group. The morphology of Weissella species varies from spherical or lenticular cells to irregular rods. Several strains of Weissella cibaria and Weissella confusa have shown the probiotic potential. In particular, the cell-free culture supernatant of Weissella confusa shows various beneficial characteristics such as antibacterial potential and anti-inflammatory efficiency. However, there are few strains of W. confusa was also found as an opportunistic bacteria. On the other, several studies have also done the safety assessment of the bacterial species, indicating it's probiotic potential. In addition, the Senate Commission on Food Safety has also validated the usage of W. confusa in the food.
Picovirinae is a subfamily of viruses in the order Caudovirales, in the family Podoviridae. Bacteria serve as natural hosts. There are currently nine species in this subfamily, divided among 3 genera, with two of the species being unassigned to a genus.
Weissella hellenica is a species of Gram-positive bacteria, placed within the family of Leuconostocaceae. It is frequently isolated from fermented sausage and flounder intestine, as well as Korean fermented pickle Kimchi and barrels used to make Japanese pickles. Some strains have been observed to be probiotic while some have not. Some strains produce bacteriocins named weissellicins which show antimicrobial activity against other bacteria.
Chitinimonas is a genus of Gram-negative, chitinolytic, rod-shaped bacteria which have flagella from the family of Burkholderiaceae which belongs to the class Betaproteobacteria. All species of Chitinimonas have been found in regions of Asia. Species of this genus are found to be both aerobic and anaerobic. Chitinimonas is optimally grown and cultured at 25 °C to 37 °C, with very little concentrations of NaCl.
Weissella cibaria is a species of Gram-positive bacteria, placed within the family of Leuconostocaceae. W.cibaria CMGDEX3 was reported from Pakistan to produce high molecular weight, linear dextran with predominant (1→6) linkages.
Leuconostoc gelidum is a Gram-positive lactic acid bacterium; its type strain is NCFB 2775. Its genome has been sequenced. Its name derives from the fact that it was first isolated from chill-stored meats.
Leuconostoc carnosum is a lactic acid bacterium; its type strain is NCFB 2776. Its genome has been sequenced. Its name derives from the fact that it was first isolated from chill-stored meats. Its significance is that it thrives in anaerobic environments with a temperature around 2 °C, thus has been known to spoil vacuum-packed meat, yet it is not pathogenic and certain strains of L. carnosum are known to produce bactericides known to inhibit or kill Listeria monocytogenes.
Weissella kimchii is a gram-positive, catalase-negative, non-sporulating, facultatively anaerobic, short rod-shaped bacterium first isolated from partly fermented kimchi in 2002. A strain of Weissella kimchii PL9023 was identified by researchers as a potential probiotic for vaginal health in women.
Weissella thailandensis is a species of Gram-positive bacteria. It is a homofermentative, sphere-shaped lactic acid bacteria. Its type strain is FS61-1T. Its genome has been sequenced.
Leuconostoc citreum is a vancomycin-resistant, Gram-positive, coccus-shaped bacterium, with type strain NCDO 1837. Its genome has been sequenced.
Starkeya koreensis is a Gram-negative, aerobic, rod-shaped, non-spore-forming and non-motile bacteria from the family of Xanthobacteraceae which has been isolated from the stem of a rice straw in Daejon in Korea.
Sphingomonas koreensis is a Gram-negative and aerobic bacteria from the genus of Sphingomonas which has been isolated from natural mineral water in Taejon in Korea. Sphingomonas koreensis can cause meningitis on humans.
Leuconostoc miyukkimchii is a Gram-positive, non-spore-forming, facultatively anaerobic and non-motile bacterium from the genus of Leuconostoc which has been isolated from the fermented algae Undaria pinnatifida from Korea.
Dokdonella is a genus of Proteobacteria from the family of Rhodanobacteraceae. Dokdonella is named after the island Dokdo.
References
- ↑ Choi, Hyejung; Kim, Yeo-Won; Hwang, Inyoung; Kim, Jeongho; Yoon, Sun (2012). "Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough". Food Chemistry. 134 (4): 2208–2216. doi:10.1016/j.foodchem.2012.04.047. ISSN 0308-8146. PMID 23442676.
- ↑ Lee, S. H.; Park, M. S.; Jung, J. Y.; Jeon, C. O. (2011). "Leuconostoc miyukkimchii sp. nov., isolated from brown algae (Undaria pinnatifida) kimchi". International Journal of Systematic and Evolutionary Microbiology. 62 (Pt 5): 1098–1103. doi: 10.1099/ijs.0.032367-0 . ISSN 1466-5026. PMID 21705441.
- ↑ "Weissella koreensis". National Center for Biotechnology Information. Retrieved 8 September 2015.
