The Microbiology of Fermented Foods: Dr. John Leech

Fermented foods like beer, wine, bread, sauerkraut, yogurt, and kombucha are delicious to eat and fun to make at home. And we can give credit to microbes for the wonderful flavors of these foods. The process of fermentation is when microbes transform food so that it extends its shelf life, improves the taste, or makes it beneficial to consume. 

In this podcast episode, I talk with Dr. John Leech, a scientist who studies fermented foods at MASTER, APC, Teagasc, and University College Cork in Ireland. We talk all about these delicious foods, the microbes in them, as well as the health benefits of consuming them. 

Topics covered in this episode:

• What are fermented foods, and what is fermentation?
• Why eating fermented foods is worth doing?
• What microbes are typically found in fermented foods?
• What are the health benefits of fermented foods?
• Do fermented foods contain probiotics?
• Do fermented foods alter the microbiome?
• Can we get sick from home fermented foods?
• At-home microbiology activity: How To Make Sauerkraut

Listen to my episode with Dr. John Leech

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Links & Resources

This post contains affiliate links — see my disclosure policy.

• Book: The Art Of Fermentation by Sandor Katz
• Joyful Microbe Fermented Foods Series:
  • Fermented Foods: Part 1
  • Fermented Foods Part 2: The Joys and (Few) Risks of At-Home Fermentation
  • Fermented Foods Part 3: Can fermented foods make us healthier?
  • Fermented Foods Part 4: Incorporating Food Fermentations Into Microbiology Courses
  • Fermented Foods Part 5a: A Fermented Foods Company Fighting Food Waste
  • Fermented Foods Part 5b: The Many Uses of Kombucha Scoby Cellulose
• Other fermented foods posts on Joyful Microbe:
  • The Microbiology And Making Of Milk Kefir
  • Your sourdough starter is a garden of microbes
  • A Guide to Kombucha Fermentation and Microbiology
• At-home microbiology activity: How To Make Sauerkraut
• Studies supporting the possibility of fermented foods altering the microbiome and increasing microbial diversity:
  • Gut-microbiota-targeted diets modulate human immune status
  • Effects of Fermented Vegetable Consumption on Human Gut Microbiome Diversity—A Pilot Study

Connect with Dr. John Leech

Dr. John Leech is a fermented food researcher with MASTER, APC, Teagasc, and University College Cork in Ireland. His work focuses on the microbiology of these fermented foods and their potential health benefits. Aside from research, he loves getting out in nature and photographing wildlife.

Connect with Dr. John Leech: Twitter and Instagram