This project has received funding from the European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement no. 814168.
CORDIS PROJECT ID 218110.
On November 22nd 2021, published a very interesting story on the potential of fermented foods in increasing gut microbial diversity and modulating immune responses. Fermented foods, such as yogurt, kefir, kimchi and kombucha, have gained increasing popularity on the market shelves and consumers’ basket. Scientists at Stanford University elucidate how fermented foods may alter gut microbiota profile and reduce inflammatory markers.
You can access the full story HERE.
Wed, 24 November