Wednesday, 6 May 2015

Microbial ecology of fermented foods

Microbiologists Rachel Dutton of Harvard and Benjamin Wolfe of Tufts are studying fermented foods to understand the formation and maintenance of microbial communities. “Fermented foods can be valuable models for processes in less tractable microbiota,” Dutton and Wolfe wrote in a Cell review published recently.

The review is titled "Fermented Foods as Experimentally Tractable Microbial Ecosystems."

The abstract reads:

"Microbial communities of fermented foods have provided humans with tools for preservation and flavor development for thousands of years. These simple, reproducible, accessible, culturable, and easy-to-manipulate systems also provide opportunities for dissecting the mechanisms of microbial community formation. Fermented foods can be valuable models for processes in less tractable microbiota."

Posted by Tim Sandle

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