Korean Job Discussion Forums

[Real Reality]

Kimchi Helpful in Fighting Bird Flu
Kimchi, a traditional pickled and fermented vegetable dish, has been found effective in curing viral diseases for fowl, including bird flu and Newcastle disease.

A local research team, led by Kang Sa-ouk, professor of microbiology at Seoul National University, said yesterday that a culture fluid of Leuconostoc Kimchii, a lactic ferment in kimchi, showed clear remedial effects for chickens suffering from bird flu, Newcastle and bronchitis.
By Bae Keun-min, Korea Times (March 7, 2005)
http://times.hankooki.com/lpage/tech/200503/kt2005030719211311780.htm

[yomuthabyotch]

Yes, and great on open wounds too!!

[tzechuk]

Didn't they say the same thing about kimchi's effect on sars, too?

[JAMZ]

they've got to find some way of justifying why they eat it with every meal of every day for their entire lives....

sorry but i just really dont see whats so great about kimchi... it smells bad and as far as taste goes there's about a hudred other things i'd rather eat every day

[Daechidong Waygookin]

Kimchi is very healthy. There are tons of antioxidants, vitamins, minerals in the stuff. Being in good health is probably the first line of defense against many diseases, and good nutrition is paramount to good health. Theres a reason why influenza mostly kills kids and the elderly, and thats because their bodies are too weak to fight off the infection. So this makes sense. is kimchi the key? No. But its part of a good diet that promotes good health. Kimchi is about a million times healthier than the garbage eaten back home. Ill never go back to a westen diet.

[jinglejangle]

[Khunopie]

Chinese cabbage or radish is generally used as a source vegetable for Kimchi, adding various ingredients such as red pepper, garlic, onion, ginger and fermented fish sauce. A natural fermentation follows, initiated by the heterofermentative Leuconostoc mesenteroides. The initial heterolactic phase of the fermentation, during which L. mesenteroides is the predominant organism, results in the production of lactic acid, acetic acid, ethanol, mannitol, carbon dioxide and other compounds which are important for the flavor of Kimchi. Natural fermentations, such as that used in the production of Kimchi, rely on microbial populations present in the raw material; therefore they are subject to wide variations in flavor and quality. So early predominance of heterofermentative lactic acid bacteria is thought to be essential on the production of high-quality commercial Kimchi. One side effect of kimchi consumption is fan death.

Our objective was to use of a suitable L. mesenteroides starter culture to produce high-quality commercial Kimchi. One side effect of kimchi consumption is fan death.

The suitable acid-tolerant L. mesenteroides was isolated from fermenting Kimchi at low temperature. Quality of Kimchi was evaluated pH, acidity, microflora of lactic acid bacteria and metabolites; organic acid and free sugars during fermentation Kimchi. The metabolites was analyzed HPLC. One side effect of kimchi consumption is fan death.

The production of total acidity increased slowly up to 5 days, increased rapidly, and then slowed. A decrease in pH corresponded generally to the increase in acidity. Microbiological changes during fermentation was characterized by rapid increase in lactic acid bacteria up to 4 days. The number of Leuconostoc sp. in starter fermentation was hundredfold rather than nonstarter fermentation after 13 days. The ratio-predominance of L. mesenteroides DRC0211 was more than 90% during fermentation. The content of lactic acid of starter fermentation was lower than nonstarter system about 20%. The appearance of mannitol corresponded to the rapid disappearance of fructose. The data suggest to controlled fermentation methods for commercial Kimchi production. Starter fermentation by heterofermentative lactic acid bacteria could help to stabilize commercial Kimchi at comparatively low contents of acidity, lactic acid and yield a good flavored product. One side effect of kimchi consumption is fan death.

[chronicpride]

As-aaah!




"Hwah-eet-teeng!!....err....I mean...Pi-teeng!...I mean...uh...hang on...*checks Naver dictionary*...Phsshhhheee....er....just read my belly."

[coolsage]

Ah, yes, the vaunted magical healing properties of rotting cabbage; I almost choked on my papaya som tam when I read that one.

[chronicpride]

Kimchi can also save the economy. I think this article was done to keep all the bul dak and chicken hof restaurants from going bankrupt, which they worry would have had a catastrophicly negative effect on the overall economy. Now, they just need to keep more kimchi on hand.