Hacking the human microbiome…

Not a strictly pork or pig related post but it’s such a fascinating piece that I decided to include it anyway. And fermentation is so much part of many of the processes used in preserving or curing pork (or in the bits that accompany it sooooooo well — think beer, wine, bread, soy sauce and pickles) that it’s not such an outlandish stretch of the imagination after all…

Turns out that some of microbes in the human gut effectively altered our chemistry (and theirs) to allow them and us to process and eat yeast. The full piece is here (from Nature) whilst a more (to me anyway) easily digestible (sorry!) summary is here.

Yum! Public domain photo by Jon Sullivan

Yum! Public domain photo by Jon Sullivan


About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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