Season 2, Ep. 3: Fermented Food Biomes Prof. Paul Cotter

Kombucha, kefir, sauerkraut, kimchi… fermented foods such as these have suddenly appeared on the shelves and menus around the world. Much of this is due to our increasing knowledge about our gut microbiomes. But what is the scientific evidence behind fermented foods? Do they actually change our gut microbiomes? Do their microbes survive transit through the gastrointestinal tract? Should we all be eating more fermented foods? In this episode, Dr. Ruairi Robertson speaks to Prof. Paul Cotter from Teagasc Food Research Centre and University College Cork in Ireland to answer all of these questions and discuss his world-leading research in fermented foods. Whether you are performing basic research in nutrition or developing a new pre or probiotic product, Microbiome Insights has the experience and expertise to help you achieve your research goals. Find out more at .

You can listen to Season 2, Ep. 3: Fermented Food Biomes Prof. Paul Cotter online on Radio and Podcast. Open the player on this page to stream the available audio.

Season 2, Ep. 3: Fermented Food Biomes Prof. Paul Cotter is an episode from Biomes by Dr. Ruairi Robertson.

This episode is 41:58 long.

This episode was published on Feb 9, 2021.

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