We Ferment

A safe space for microbes. This account is supposed to be a collection of scientific articles on LAB, fermented foods, the microbiome and gut health in general.

[We Ferment @we_ferment]

Activity of probiotics from food origin for oxalate degradation (kidney stones) https://t.co/nVBZyC8Mnh

[We Ferment @we_ferment]

Probiotic and Antifungal Attributes of Levilactobacillus brevis MYSN105, Isolated From an Indian Traditional Fermented Food Pozha https://t.co/yROga2gJYR

[We Ferment @we_ferment]

Lactic acid bacteria alleviate liver damage caused by perfluorooctanoic acid exposure https://t.co/xoyDvIh849

[We Ferment @we_ferment]

A fermented-food diet increases microbiome diversity and lowers inflammation, Stanford study finds https://t.co/X9H6pzyTfv

[We Ferment @we_ferment]

Biological and sociocultural links between fermented foods and the human gut microbiome https://t.co/AWWlOKV2Ej

[We Ferment @we_ferment]

The microbiota-mediated dietary and nutritional interventions for COVID-19 https://t.co/0NXMmn2Cme

[We Ferment @we_ferment]

"foods made through desired microbial growth and enzymatic conversions of food components" - first agreed upon definition of #fermented foods https://t.co/uVtJDlJG4L

[We Ferment @we_ferment]

@Leicnut Try fermenting them?😀