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SeqBiome CTO and co-founder Prof Paul Cotter is a co-author of the recent International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods published in Nature Reviews Gastroenterology and Hepatology.

This is just one of a number of recent papers from Paul’s team relating to fermented foods, including the most detailed study to date of cheese microbiomes in Nature Food, an assessment of the impact of a fermented food (kefir) of gut-brain modules in mice, investigation of the overlap between LAB (lactic acid bacteria) found in fermented foods and the gut and a survey of a broad variety of fermented food microbiomes.