Companilactobacillus kimchii facts for kids
Quick facts for kids Companilactobacillus kimchii |
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| Scientific classification | |
| Genus: |
Companilactobacillus
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| Species: |
kimchii
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Companilactobacillus kimchii is a tiny bacterium that makes lactic acid. It belongs to a group of bacteria called Companilactobacillus. This bacterium is special because it can produce substances called bacteriocins, which help fight off other unwanted germs.
Scientists named this bacterium C. kimchii because it was first found in kimchi. Kimchi is a very popular Korean food made from fermented vegetables, like cabbage.
Contents
What Does C. kimchii Look Like?
The individual cells of C. kimchii are very small. They are shaped like short, thin rods. You would need a powerful microscope to see them!
How Scientists Identify It
- Gram-positive: This bacterium is called "Gram-positive." This means it has a thick outer layer that stains purple when scientists do a special test called a Gram stain. This test helps them identify different types of bacteria.
- No Spores: Unlike some other bacteria, C. kimchii does not form tough, protective spores. Spores are like tiny, super-tough capsules that some bacteria use to survive harsh conditions.
- Doesn't Move: C. kimchii is also "non-motile." This means it cannot move around on its own. It relies on its surroundings to get where it needs to go.
Where is C. kimchii Found?
This bacterium is most famous for living in kimchi. It plays an important role in making kimchi taste sour and helping it last longer. During the fermentation process, C. kimchii helps break down sugars in the vegetables, creating lactic acid. This acid gives kimchi its unique tangy flavor and also helps preserve it.
Why is C. kimchii Important?
C. kimchii is a type of "good" bacteria. It's part of the group of bacteria that help make many fermented foods. These bacteria can also be helpful for our digestion and overall health.
See also
In Spanish: Companilactobacillus kimchii para niños
