A Short Outline about the Fermented Foods and Microbiome in Australia

Fermentation is typically an anaerobic process, which means that it typically happens without the presence of oxygen. In this process bacteria or yeasts converts sugars in food to other compounds like organic acids or alcohol. In addition, the microorganism also produces energy for themselves during the process of fermentation.

Traditionally, many foods underwent fermentation naturally but today the process is usually automated, which make the end product more consistent in texture and taste. In this article, we will briefly discuss the effect of fermented food on the gut health of a user and the method by which the group of bacteria and fungi can be identified in the fermented food.

Fermented foods are rich in fiber and act as prebiotics. Fiber results in production of short-chain fatty acids and serves as food for the beneficial bacteria in the gut. The production of short-chain fatty acids fuels the cells lining the intestines and maintain the gut health. Yogurt and kefir have demonstrated probiotic capabilities and associations with reduced inflammation and improved gut health according to some of the reputed and well-known specialist gut nutritionists Melbourne. 

It is tempting to think that fermented foods are the same with probiotics as many fermented foods in Melbourne are made with the help of bacteria and are associated with healthfulness. In reality, not all fermented food contains live organisms. The fermented foods and drinks might still be flavoured and nutritious but they do not have probiotic activity. 

Reputed and well-known organizations in Australia offer the state-of-the-art DNA based microbiome analysis for anyone interested in discovering the types of bacteria, yeast and fungi in fermented food samples. The fermented food microbiome analysis Moorabbin is suitable for home fermenters, fermented food enthusiasts, brewers, and food companies making fermented foods like tempeh, miso, sauerkraut, kefir, kombucha, yoghurt, kimchi, sour dough etc.

The process of DNA-based microbiome analysis of fermented consists of three essential steps, which are sampling, sequencing, and results.

The microbiome analysis of the fermented food require the testing organisations a 200g sample of the fermented food product. Sample collection kit is provided to the users so that they can collect the food sample in hygiene manner possible. The kit contains a pre-added preservative mixture, which protect the integrity of the bacterial DNA in the sample for a long period of time. A prepaid postage envelop is also provided to the users. They can collect and send the sample in discreet manner to the testing agency in Australia.

After the fermented food sample is received the testing organization, they use the cutting-edge sequencing technology and methods for the purpose of extracting the microbial DNA from the sample. They discover and quantify the group of fungi, yeast, and bacteria present in the fermented food sample.

An easy to read report is send to the user by email within 4-6 weeks of receiving the fermented food sample. The report explains different groups of bacteria and fungi present in the fermented food sample.

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