Although fermented foods have been produced and consumed by humans for hundreds of years, modern scientific advances have pulled them back into the academic and consumer spotlight. Innovation in genetic sequencing technology has revolutionized the field of microbiology, and it has enabled researchers to show that the microbiome—in particular, the gut microbiome—has significant impacts on human health and functioning. As a result, there is growing interest in the possibility of influencing the human gut microbiome in order to promote or improve health, particularly through the use of "probiotics." Fermented foods present one potential avenue that is being increasingly explored. Sauerkraut and kimchi, both cabbage-based fermented vegetable dishes, are two of the most widely-consumed fermented foods in the world; however, despite their popularity, there has been little insight into the impacts of the starting ingredients and the fermentation environment on the establishment and dynamics of their fermentative microbial communities. Additionally, modern commercial producers are beginning to employ techniques that diverge from traditional methods of fermentation, and the microbial impacts of these changes have not yet been profiled. Here, we examine the inception of and changes to the microbial communities of sauerkraut and kimchi during fermentation, and characterize the impacts of the constituent ingredients and production facility on the resulting product.
Zabat, Michelle A.,
"Microbiome analysis of Brassica fermentation"
(2018).
Biology and Medicine Theses and Dissertations, Pathobiology Theses and Dissertations.
Brown Digital Repository. Brown University Library.
https://doi.org/10.26300/n7b6-0v27
