Exploring the health benefits of fermented foods: Dr. Paul Cotter talks fermentation techniques, applications for health and Domino’s nutritional trial on the ISAPP Podcast

Dr. Paul Cotter of Teagasc (Ireland), one of the researchers involved in Domino, was recently invited to the ‘Science, Microbes & Health’ podcast by the International Scientific Association for Probiotics and Prebiotics (ISAPP).  

In this podcast episode, Dr Cotter talks about the historical roots of fermented foods as a preservation method, and how they have become a focus of current health research.  

One key discussion topic was the differences between artisanal and industrial fermentation. While industrial fermentation relies on well-known, widely used microbial strains to ensure consistent production, artisanal fermentation often involves more diverse and less predictable microbial communities, including unique bacteria and yeasts. Some of these microbes may have beneficial effects on gut health, and Dr. Cotter suggests that identifying and replicating these strains could open the door to more personalized nutrition approaches, potentially even helping to prevent disease.  

During the episode, Dr Cotter also highlights the work being done as part of the Domino project, which includes a large-scale nutritional trial investigating the health benefits of milk kefir, a traditional fermented dairy drink. The trial is studying how consumption of milk kefir may affect both healthy individuals and those with metabolic syndrome, a condition that includes risk factors such as high blood pressure, elevated blood sugar, and abdominal fat.  

🔗 You can listen to the full podcast here: https://isappscience.org/episode-50-fermented-foods-and-their-health-benefits/