Lactobacillus kimchii: Difference between revisions
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imported>Grace Lee m (L. kimchii is a Gram positive bacterium. The cells from L. kimchii is short, thin, and rod-shaped. L. kimchii's strain is made up of MT-1077 = ATCC BAA-131 = CCUG 45370 = CIP 107019 = DSM 13961 = JC) |
imported>Grace Lee m (L. kimchii can be found in the during the fermentation of the Korean cabbage, known as baechu.) |
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L. kimchii is a Gram positive bacterium. The cells from L. kimchii is short, thin, and rod-shaped. L. kimchii's strain is made up of MT-1077 = ATCC BAA-131 = CCUG 45370 = CIP 107019 = DSM 13961 = JCM 10707 = KCTC 8903P. This was found through 16S rDNA sequences. | L. kimchii is a Gram positive bacterium. The cells from L. kimchii is short, thin, and rod-shaped. L. kimchii's strain is made up of MT-1077 = ATCC BAA-131 = CCUG 45370 = CIP 107019 = DSM 13961 = JCM 10707 = KCTC 8903P. This was found through 16S rDNA sequences. | ||
==Ecology== | ==Ecology== | ||
L. kimchii can be found in the during the fermentation of the Korean cabbage, known as baechu. | |||
==Pathology== | ==Pathology== | ||
L. kimchii can only be found in the Korean food, kimchii. Kimchii is fermented based on the salt concentration and the temperature. Other batericas that are found in kimchi are Lactobacillus plantarum, L. Brevis, Streptococcus faecalis, Leuconostoc mesenteroides, and Pediococcus pentosaceus. Most coming from the genus Lactobacillus. | L. kimchii can only be found in the Korean food, kimchii. Kimchii is fermented based on the salt concentration and the temperature. Other batericas that are found in kimchi are Lactobacillus plantarum, L. Brevis, Streptococcus faecalis, Leuconostoc mesenteroides, and Pediococcus pentosaceus. Most coming from the genus Lactobacillus. | ||
Revision as of 09:01, 22 April 2009
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| Lactobacillus kimchii | ||||||||||
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| Lactobacillus kimchii |
Description and significance
Lactobacillus kimchii is newly discovered Gram positive bacterium. It is a bacteria that produces lactic acid and is found in the Korean vegetable kimchi, where it gets its name. L. kimchii comes from the genus Lactobacillus, which is commonly seen in the fermentation of food.
Genome structure
Cell structure and metabolism
L. kimchii is a Gram positive bacterium. The cells from L. kimchii is short, thin, and rod-shaped. L. kimchii's strain is made up of MT-1077 = ATCC BAA-131 = CCUG 45370 = CIP 107019 = DSM 13961 = JCM 10707 = KCTC 8903P. This was found through 16S rDNA sequences.
Ecology
L. kimchii can be found in the during the fermentation of the Korean cabbage, known as baechu.
Pathology
L. kimchii can only be found in the Korean food, kimchii. Kimchii is fermented based on the salt concentration and the temperature. Other batericas that are found in kimchi are Lactobacillus plantarum, L. Brevis, Streptococcus faecalis, Leuconostoc mesenteroides, and Pediococcus pentosaceus. Most coming from the genus Lactobacillus.