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

  • 2024/07/06
  • 再生時間： 1 時間 6 分
  • ポッドキャスト

『Fermented Foods, Probiotics, and Lactic Acid Bacteria: A conversation with Dr. Maria Marco』のカバーアート

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

無料で聴く

ポッドキャストの詳細を見る

  • サマリー

  • 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.
    続きを読む 一部表示
activate_samplebutton_t1

あらすじ・解説

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.
身体的病い・疾患 衛生・健康的な生活 博物学
続きを読む 一部表示

Fermented Foods, Probiotics, and Lactic Acid Bacteria: A conversation with Dr. Maria Marcoに寄せられたリスナーの声

カスタマーレビュー：以下のタブを選択することで、他のサイトのレビューをご覧になれます。

Audible.co.jp

Amazon.co.jp
レビューはまだありません。