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The Microbiology of Fermented Foods: Dr. John Leech

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Fermented foods like beer, wine, bread, sauerkraut, yogurt, and kombucha are delicious to eat and fun to make at home. And we can give credit to microbes for the wonderful flavors of these foods. The process of fermentation is when microbes transform food so that it extends its shelf life, improves the taste, or makes it beneficial to consume.

In this podcast episode, I talk with Dr. John Leech, a scientist who studies fermented foods at MASTER, APC, Teagasc, and University College Cork in Ireland. We talk all about these delicious foods, the microbes in them, as well as the health benefits of consuming them.

Topics covered in this episode:

  • What are fermented foods, and what is fermentation?
  • Why eating fermented foods is worth doing?
  • What microbes are typically found in fermented foods?
  • What are the health benefits of fermented foods?
  • Do fermented foods contain probiotics?
  • Do fermented foods alter the microbiome?
  • Can we get sick from home fermented foods?
  • At-home microbiology activity: How To Make Sauerkraut

Listen to my episode with Dr. John Leech


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Links & Resources​


This post contains affiliate links — see my disclosure policy.

Connect with Dr. John Leech​


Dr. John Leech is a fermented food researcher with MASTER, APC, Teagasc, and University College Cork in Ireland. His work focuses on the microbiology of these fermented foods and their potential health benefits. Aside from research, he loves getting out in nature and photographing wildlife.

Connect with Dr. John Leech: Twitter and Instagram

The post The Microbiology of Fermented Foods: Dr. John Leech appeared first on Joyful Microbe.
 
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