Food & Drink · 2
Which type of bacteria is primarily responsible for the fermentation of traditional kimchi?
Answer
Lactobacillus
Lactobacillus species dominate kimchi fermentation, converting sugars into lactic acid which gives kimchi its characteristic tangy flavor and preserves the vegetables.
💡 Did you know?
Lactobacillus bacteria in kimchi can survive stomach acid and provide probiotic benefits to digestive health.
Other options people guess
- Acetobacter
- Bacillus
- Streptococcus
Topics
- Fermentation
- Microbiology
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What process occurs when lactic acid bacteria ferment kimchi?
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