Kombucha, kefir, sauerkraut, kimchi… fermented foods such as these have suddenly appeared on the shelves and menus around the world. Much of this is due to our increasing knowledge about our gut microbiomes. But what is the scientific evidence behind fermented foods? Do they actually change our gut microbiomes? Do their microbes survive transit through the gastrointestinal tract? Should we all be eating more fermented foods? In this episode, Dr. Ruairi Robertson speaks to Prof. Paul Cotter from Teagasc Food Research Centre and University College Cork in Ireland to answer all of these questions and discuss his world-leading research in fermented foods.
Whether you are performing basic research in nutrition or developing a new pre or probiotic product, Microbiome Insights has the experience and expertise to help you achieve your research goals. Find out more at www.microbiomeinsights.com.
Season 2, Ep. 6: Infection Biomes | Prof. Brett Finlay
Season 2, Ep. 5: Fungal Biomes | Prof. Marie Claire Arrieta
Season 2, Ep. 4: Cancer Biomes | Prof. Wendy Garrett
Season 2, Ep. 2: Building Biomes | Prof. Jack Gilbert
Season 2, Ep. 1: Intro to Season 2 | Dr. Ruairi Robertson
Ep. 7: Allergic Biomes | Prof. Susan Lynch
Ep. 6: Evolutionary Biomes | Professor Maria Gloria Dominguez Bello
Ep. 5: Baby Biomes | Dr. Lindsay Hall
Ep. 4: Banking Biomes | Dr. Majdi Osman
Ep. 3: Probiotic Biomes | Professor Gregor Reid
Ep. 2: Brains and Biomes | Professor Ted Dinan
Ep. 1: An Introduction to the Biomes Podcast | Dr. Ruairi Robertson
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