Microbiological Food Safety in Fermented Foods

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Fermented foods have long been known to confer health benefits, yet in Canada there has been a deficit in the types that areavailable for consumption. The recent creation of small business dedicated to making novel fermented food options, has been metwith excitement in different parts of the world. However, the identity of the microbes contained in these products is often not wellcharacterized. We will use traditional microbial culture and DNA sequencing to identify the organisms producing kombucha andother fermented foods here in London, ON. Importantly, we will investigate the role played by these microbes in taste, texture andproduction of factors, such as short chain fatty acids known to play a role in metabolism. These studies will advance ourunderstanding of how microbes in our food supply work, and substantiate the basis for new micro-enterprises in Canada, a countryrich in natural resources.