Major
Biology
Anticipated Graduation Year
2026
Access Type
Open Access
Abstract
Kimchi is a fermented food popularized in Korea, which originated in an era where it was necessary to preserve vegetables throughout fall and winter seasons. Due to the fermentation, the bacteria found in kimchi assist with several mechanisms in digestion, specifically in the gastrointestinal (GI) tract. A particular bacteria of interest was Lactobacillus plantarum, or now known as Lactiplantibacillus plantarum. The goal of this research project is to examine the efficiency of fermentation from L. plantarum as a probiotic compared to bacterial cultures found in kimchi.
Faculty Mentors & Instructors
Dr. Jeremy Ritzert, PhD, Department of Biology
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.
EXPLORING KIMCHI AND POLYSACCHARIDE CHARACTERISTICS VIA FERMENTATION OF NAPA CABBAGE
Kimchi is a fermented food popularized in Korea, which originated in an era where it was necessary to preserve vegetables throughout fall and winter seasons. Due to the fermentation, the bacteria found in kimchi assist with several mechanisms in digestion, specifically in the gastrointestinal (GI) tract. A particular bacteria of interest was Lactobacillus plantarum, or now known as Lactiplantibacillus plantarum. The goal of this research project is to examine the efficiency of fermentation from L. plantarum as a probiotic compared to bacterial cultures found in kimchi.