This is a super thoughtful review on the diversity of potential probiotic bacteria in fermented foods and their potential health impacts.

Check out our latest post on the curious case of the purple cheese rinds.

This week's podcast of the American Society for Microbiology features our research into #beer (and #chocolate) yeasts. Check out my chat with Julie Wolf of ASM here. asm.org/index.php/podc… VIB KU Leuven Research VIB-KU Leuven Center for Microbiology

Researchers test what happens from farm to ferment to give bread its unique flavor. modernfarmer.com/2018/12/how-do…

Check out our latest microbe guide at MicrobialFoods.org. This guide explains the microbiology of stinky washed-rind cheeses. Enjoy! microbialfoods.org/?p=1362

Calling all clinicians -- ISAPP has developed a series of scientifically-based resources to use in your practice. These include videos and infographics related to probiotics, prebiotics, and fermented foods. Check them out here: isappscience.org/for-clinicians/

Want to learn more about sourdough, beer, or cheese? Sign up for our free Fermentology 101 mini-seminars. Equal parts how to, science, history and culture cals.ncsu.edu/applied-ecolog… Benjamin Wolfe Dr. Anne A Madden Your Wild Life Team Science Communicators of North Carolina Caren Cooper

The genus Lactobacillus, responsible for so many food fermentations, includes over 250 species...or at least it did until recently. Read our interview with one of the scientists responsible for a fundamental reclassification: microbialfoods.org/lactobacilli-n…

The 2020 Science of Artisan Cheese Conference is going online on 18 August, with presentations on cow-calf dairying, monitoring soil health, and much more! See the programme and register for free at bit.ly/SoAC2020

Check out the FREE webinar "The Science Behind the Safety of Fermented Vegetables" with Fred Breidt (USDA) on Aug 26 1pm ET. Brought to you by The Fermentation Association (fermentationassociation.org). Register here: bit.ly/2Qbs9EZ

Take a journey through history, structure & uses of miso with a panel of experts. Learn from chef-author Hiroko Shimbo, author-educator Kirsten Shockey & Chef Kyle Connaughton, moderated by Chef Robert Danhi. Webinar Jan 21 @ 10 a.m. PT/1 p.m. ET. Register bit.ly/2MxI0Pr

13 scientists made a consensus on a a global definition of fermented foods. The definition has long been debated, esp in recent years as fermentation has a renaissance in the modern diet. This definition, the first of its kind, hopes to provide clarity bit.ly/395UKo5

In the latest issue of Popular Science Popular Science a creative infographic illustrates “the wonderful world of fermented foods on one delicious chart.” It represents “a sampling of the treats our species brines, brews, cures, and cultures around the world” bit.ly/3b0TOn7

Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China sciencedirect.com/science/articl…

Characterization of surface Aspergillus community involved in traditional fermentation and ripening of katsuobushi sciencedirect.com/science/articl…

Maria Marco, PhD, University of California, Davis & Ben Wolfe Benjamin Wolfe, PhD, Tufts University, present an overview of the techniques that scientists use to measure & monitor the microbial diversity of fermented foods. Free webinar June 16, register: bit.ly/3z6CNlv

Best of 2021 - ALTMETRICS No.1 is this ISAPP CONSENSUS STATEMENT on the definition of fermented foods go.nature.com/2LucjpB #microbiome #microbiota

My latest blog explains why microbes in fermented foods are not the same as microbes we call probiotics. Do fermented foods contain probiotics? - International Scientific Association for Probiotics and Prebiotics (ISAPP) isappscience.org/do-fermented-f…

Check out our new guide to sourdough yeasts! Elizabeth Landis compiled lots of useful info on lesser-known yeasts in sourdough starters. If you have any info to add, please let us know! microbialfoods.org/yeast-profiles…

Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food. ift.tt/2Ir8rng