> Korean Food top10 > Kimchi > Lactic
acid bacteria in kimchi
Purifying the intestines
Kimchi is a food in which various vegetables such as salted
cabbage, radish and cucumber are mixed with pickled fish,
condiments and spices. By taking kimchi, we can absorb
diverse inorganic elements such as calcium, copper, phosphorus,
iron and salt as well as rich dietary fibers that are hidden
in the vegetable. We can also obtain amino acid and
calcium from pickled fish. In addition, we can absorb
vitamins such as carotene, vitamin B complex and vitamin
C which are either contained in the vegetables or created
by microbes during fermentation. Kimchi is a low calorie
food retaining very little sugar and fat, so it will be
particularly helpful to the people of today who are eager
to keep fit.
Antibiotic and anti-virus effect
The antibiotic peptide created by lactic acid bacteria
of kimchi obstructs harmful microbes. Kimchi has been proved
effective in hindering the bird flu virus or H5N1 that has
recently emerged as a global problem.
Vitamin B and C are produced during fermentation of kimchi.
As such, kimchi is a source of vitamins essential to human
There are research papers that prove anti-cancer effect
of kimchi, in particular, lactic acid bacteria is helpful
in curing various cancers. It has been partly confirmed
that this efficacy comes from peptideglican, a cell wall
component of lactic acid bacteria.
Reducing cholesterol within blood
Among the lactic acid bacteria of kimchi, L. plantarum
has excellent function of decreasing high cholesterol within