Microbiological Food Safety in Fermented Foods

发酵食品长期以来一直被认为对健康有益，但在加拿大，可供消费的类型一直不足。最近创建的小企业致力于使新的发酵食品的选择，已会见了兴奋在世界不同地区。然而，这些产品中所含微生物的身份往往没有得到很好的表征。我们将使用传统的微生物培养和DNA测序来鉴定在伦敦生产红茶菌和其他发酵食品的微生物。重要的是，我们将研究这些微生物在味道，质地和生产因素中所起的作用，例如已知在新陈代谢中起作用的短链脂肪酸。这些研究将促进我们对食品供应中微生物如何工作的理解，并为加拿大这个自然资源丰富的国家的新微型企业奠定基础。

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.