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.
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