The general population has become enamored with the idea of consuming probiotic foods, otherwise referred to as functional foods, and this area of the market is expected to continue growing[1,2,3]. Microorganisms that are involved in the production of these foods have been studied to define their probiotic effects in humans[4]. A common classification of these organisms is lactic acid bacteria (LAB). One common product where LAB are used is kimchi, a form of fermented cabbage[1,2,3,4,5]. Exports of kimchi from Korea to the United States have risen steadily since 2007, showing an upward trend of consumption for this probiotic product (visualized here)[6]. Through which processes could probiotic foods such as kimchi benefit human health? The LAB used in kimchi production have been studied, and researchers have found that consumption of these bacteria can show beneficial effects in humans[7]. Specifically, research has been conducted to determine probiotic effects on metabolism and obesity-related weight loss[8,9,10]. So how can these findings be leveraged in food production? By confirming that certain LAB strains show the inhibition of adipocyte growth from in vitro human cell studies[5] to clinical human trials[11], researchers identify novel kimchi starter organisms that could be used by production companies in place of traditional strains.
