Scientists Will Investigate Microbes in Fermented Fruits and Vegetables

By Diane Nelson on October 7, 2020

"It’s not always easy to find silver linings during the COVID-19 pandemic, but here’s one that food scientists at the University of California, Davis, have discovered: More people are exploring the ancient art of fermented foods.

'My mom made her first batch of sauerkraut this summer,' said Maria Marco, a microbiologist and food science professor with the UC Davis College of Agricultural and Environmental Sciences. 'With so many of us sheltering-in-place, fermented foods are more popular than ever.'

Marco takes more than a culinary interest in America’s latest food trend. Marco and Erin DiCaprio, a food safety expert and Cooperative Extension specialist at UC Davis, are investigating the microbial mysteries of fermented fruits and vegetables to better understand the role fermentation can play in healthy diets.

And you can help."

Read the full story at UC Davis News