• Fermented Foods, Probiotics, and Lactic Acid Bacteria: A conversation with Maria Marco

  • Jul 6 2024
  • Length: 1 hr and 6 mins
  • Podcast

Fermented Foods, Probiotics, and Lactic Acid Bacteria: A conversation with Maria Marco

Listen for free

View show details

  • Summary

  • Lactic acid bacteria (LAB) play a central role in many fermented foods, including sourdough, kimchi, pickles, olives, zha cai, kefir, ogi, and cheese, among others. These microbes produce lactic acid, which acidifies the fermented food, making it both safe and tasty. Specific LAB strains have also been characterized as probiotics. But how do LAB found in fermented foods differ from probiotics? And what exactly defines a probiotic?

    We spoke with Dr. Maria Marco, a Professor in the Department of Food Science and Technology at the University of California, Davis. Her lab primarily focuses on lactic acid bacteria in food systems and the mammalian digestive tract. She has authored and collaborated on numerous important papers covering fermentation and health, probiotics, and the future of the fermented food field.

    Join our conversation on hybrid fermentation, probiotics, and the open questions in health and fermentation studies.
    Show more Show less
Show more Show less
activate_Holiday_promo_in_buybox_DT_T2

What listeners say about Fermented Foods, Probiotics, and Lactic Acid Bacteria: A conversation with Maria Marco

Average customer ratings

Reviews - Please select the tabs below to change the source of reviews.

Audible.com reviews

Amazon reviews
No Reviews are Available