Fermented vegetable juices – Microbiome analysis and their probiotic potential?

Naturally fermented vegetable juices have known a recent 'revival'. It becomes more and more clear that contactwith a diverse group of bacterial species is necessary for the proper development of our immune system('Hygiene Hypothesis). After the start of our Citizen Science project 'Ferme Pekes' with 40 participants from the Antwerp area, we would like to proceed with the analyses of al these samples and further extent the research to investigate the robustness of these fermentations. Within this background, we will analyse the microbial composition in fermented vegetable juices and look at the probiotic potential of specific isolates.

Keywords:PROBIOTICS, FERMENTATION, FOOD AND BEVERAGES

Disciplines:Other chemical sciences, Microbiology, Systems biology, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology