On pickles: biological and sociocultural links between fermented foods and the human gut microbiome

[Background] The composition of the human microbiome varies considerably in diversity and density across communities as a function of the foods we eat and the places we live. While all foods contain microbes, humans directly shape this microbial ecology through fermentation. Fermented foods are prod...

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Detalhes bibliográficos
Autores: Flachs, Andrew, Orkin, Joseph D.
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/249068
Acesso em linha:http://hdl.handle.net/10261/249068
Access Level:acceso abierto
Palavra-chave:Ethnozymology
Fermentation
Heritage
Metagenomics
Probiotics
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spelling On pickles: biological and sociocultural links between fermented foods and the human gut microbiomeFlachs, AndrewOrkin, Joseph D.EthnozymologyFermentationHeritageMetagenomicsProbiotics[Background] The composition of the human microbiome varies considerably in diversity and density across communities as a function of the foods we eat and the places we live. While all foods contain microbes, humans directly shape this microbial ecology through fermentation. Fermented foods are produced from microbial reactions that depend on local environmental conditions, fermentation practices, and the manner in which foods are prepared and consumed. These interactions are of special interest to ethnobiologists because they link investigations of how people shape and know the world around them to local knowledge, food traditions, local flora, and microbial taxa.[Methods] In this manuscript, we report on data collected at a fermentation revivalist workshop in Tennessee. To ask how fermentation traditions are learned and influence macro and micro ecologies, we conducted interviews with eleven people and participated in a four-day craft fermentation workshop. We also collected 46 fermented food products and 46 stool samples from workshop participants eating those fermented foods.[Results] We identified ten major themes comprised of 29 sub-themes drawn from 326 marked codes in the transcripts. In combination, this analysis allowed us to summarize key experiences with fermentation, particularly those related to a sense of authenticity, place, health, and the discovery of tactile work. From the 605 amplicon sequence variants (ASVs) shared between food and fecal samples, we identified 25 candidate ASVs that are suspected to have been transmitted from fermented food samples to the gut microbiomes of the workshop participants. Our results indicate that many of the foods prepared and consumed during the workshop were rich sources of probiotic microbes.[Conclusions] By combining these qualitative social and quantitative microbiological data, we suggest that variation in culturally informed fermentation practices introduces variation in bacterial flora even among very similar foods, and that these food products can influence gut microbial ecology.This research was funded by the Purdue University College of Liberal Arts Global Synergy Grant.Peer reviewedBioMed CentralPurdue UniversityConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/249068reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1186/s13002-021-00458-9Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2490682026-05-22T06:33:51Z
dc.title.none.fl_str_mv On pickles: biological and sociocultural links between fermented foods and the human gut microbiome
title On pickles: biological and sociocultural links between fermented foods and the human gut microbiome
spellingShingle On pickles: biological and sociocultural links between fermented foods and the human gut microbiome
Flachs, Andrew
Ethnozymology
Fermentation
Heritage
Metagenomics
Probiotics
title_short On pickles: biological and sociocultural links between fermented foods and the human gut microbiome
title_full On pickles: biological and sociocultural links between fermented foods and the human gut microbiome
title_fullStr On pickles: biological and sociocultural links between fermented foods and the human gut microbiome
title_full_unstemmed On pickles: biological and sociocultural links between fermented foods and the human gut microbiome
title_sort On pickles: biological and sociocultural links between fermented foods and the human gut microbiome
dc.creator.none.fl_str_mv Flachs, Andrew
Orkin, Joseph D.
author Flachs, Andrew
author_facet Flachs, Andrew
Orkin, Joseph D.
author_role author
author2 Orkin, Joseph D.
author2_role author
dc.contributor.none.fl_str_mv Purdue University
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Ethnozymology
Fermentation
Heritage
Metagenomics
Probiotics
topic Ethnozymology
Fermentation
Heritage
Metagenomics
Probiotics
description [Background] The composition of the human microbiome varies considerably in diversity and density across communities as a function of the foods we eat and the places we live. While all foods contain microbes, humans directly shape this microbial ecology through fermentation. Fermented foods are produced from microbial reactions that depend on local environmental conditions, fermentation practices, and the manner in which foods are prepared and consumed. These interactions are of special interest to ethnobiologists because they link investigations of how people shape and know the world around them to local knowledge, food traditions, local flora, and microbial taxa.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/249068
url http://hdl.handle.net/10261/249068
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1186/s13002-021-00458-9
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv BioMed Central
publisher.none.fl_str_mv BioMed Central
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,228081

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