Lactobacillus kimchii

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Lactobacillus kimchii
Scientific classification
Class: Bacilli Order: Lactobacillales Family: Lactobacillaceae Genus: Lactobacillus Species: L. kimchii
Binomial name
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. 

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.