Fermented foods are currently experiencing a re-discovery, largely driven by numerous
health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented …

The development of early civilizations was greatly associated with populations' ability to
exploit natural resources. The development of methods for food preservation was one of the …

Sourdough starters are naturally occurring microbial communities in which the environment,
ingredients, and bakers are potential sources of microorganisms. The relative importance of …

Fermented foods are an important part of the human diet. While the types of fermented foods
consumed as well as the processes used to create them vary regionally, the majority of …

Back-slopping of fermentation cultures in food fermentations can ensure stability of
fermentation microbiota at the species or even at the strain level over extended periods of …

The brewing process differs slightly in craft breweries as compared to industrial breweries,
as there are fewer control points. This affects the microbiota of the final product. Beer …

The control of microbes in food has been as important to human societies as the
domestication of plants and animals. The direct or indirect management of microbes has …

Yeasts involved in the spontaneous fermentation of traditional beverages like chicha
(indigenous Andean beer) may have the potential to be used as starter cultures to improve …

The social structure of primates has recently been shown to influence the composition of
their microbiomes. What is less clear is how primate microbiomes might in turn influence …

Selective and neutral forces shape human microbiota assembly in early life. The Tsimane
are an indigenous Bolivian population with infant care-associated behaviors predicted to …