Cultures Across Cultures: A Global Deep Dive into Fermented Microbial Communities
About the session
Fermentation is the world’s oldest science. Bacteria and yeast have incredibly diverse functions to convert base ingredients into unique fermented foods that are a staple of diets in many cultures. While we may be familiar with many of the prominent players in sourdough, yogurt or miso, there are thousands of unique ferments that are yet to be studied. Each of these is home to microbes that assemble, exist and transform food in unique ways. Throughout this project, 360 unique fermented food samples from six countries were collected and sequenced.