Research team at World Institute of Kimchi discovers lactic acid bacteria strains with high virus resistance from kimchi
Researchers at the World Institute of Kimchi have isolated lactic acid bacteria (LAB) strains with high levels of resistance to phages from kimchi fermented at low temperatures for a long period of time. They have also identified the defense mechanism of the LAB strains against phages, viruses that infect and replicate within bacteria.
Kimchi, a traditional Korean food, is a lactic acid-fermented vegetable product. Unlike fermented dairy products, which are produced under a sterilized-closed fermentation system, kimchi is produced through spontaneous fermentation initiated by various microorganisms present in the raw materials under a non-sterilized-open fermentation system. Thus, ...










