How Fermented Foods Feed a Healthy Gut Microbiota

M. Andrea Azcarate-Peril, Ph. D. is Associate Professor of Medicine, GI Division in the School of Medicine at UNC Chapel Hill. She is also the founding and current Director of the UNC Microbiome Core, which provides research and technical support to investigators interested in addressing the roles of the host-associated microbiota in health and disease.Dr. Azcarate-Peril is a microbiologist by training and has extensive experience in the characterization of complex microbial populations and functional metagenomics using culture-dependent and culture-independent methods including Next Generation Sequencing. Her research projects have focused on functional genomics of probiotics and gut microbiome modulation by prebiotics for over 20 years, resulting in over 65 peer-reviewed publications. Dr. Azcarate-Peril's current projects aim to define modulators of the gut microbiome capable of reversing dysbioses induced by age, diet and nutritional behaviors. She is particularly interested in the development of application-directed probiotic strains to address and prevent gastrointestinal disorders. Roland R. Arnold, Ph. D. is Professor of Periodontics and Diagnostic Science in the School of Dentistry at the University of North Carolina, Chapel Hill since 1991. Dr. Arnold is also the Director of the UNC Oral Microbiology Lab. He is microbiologist with extensive expertise in the bacteria that inhabits the human oral cavity. He is a member of the American Association Immunologists, American Association Dental Research, American Society for Microbiologists, and Omicron Kappa Upsilon. His career has generated over 70 peer-reviewed publications. Jose M. Bruno-Barcena, Ph.D. is Associate Professor of Microbiology in the Department of Plant and Microbial Biology at NC State University. Dr. Bruno-Barcena is a translational industrial microbiologist with an effective research program, which includes strong collaborative relationships within the biotechnology industry, and a passion for bioprocess workforce training. During the last two decades at NCSU he contributed to the teaching, training, and service mission of the University including inter and intra college teaching efforts with interactions at all levels, from undergraduate and graduate students to industry outreach programs including training of professionals and US Food and Drug Administration (FDA) inspectors. His research projects focus on microbial physiology, exploring bioreactor technology and traditional fermentation processes using renewable carbon sources. He currently aims to study the physiology of gut microbial communities using traditional preclinical in vivo models as well as in vitro approaches involving cultivation of infant gut microbial communities using packed-bed reactors. He has published over 35 peer-reviewed publications, 6 book chapters, and 8 invention disclosures.

Introduction: The environmental microbiome and the interdependence of all life., Part 1 - Foods and their associated microbes., Chapter 1. Infant nutrition: The microbiome of breast milk., Chapter 2. Dairy: Cheese and yogurt., Chapter 3. Breads., Chapter 4. Meats., Chapter 5. Vegetables., Chapter 6. Current methods of production and conservation of food., Part 2 - The oral microbiome as gatekeeper., Chapter 1. The healthy oral microbiota., Chapter 2. Dysbioses of the oral microbiota and disease., Chapter 3. The role on uncultivable organisms in oral health., Chapter 4. The oral microbiome and health implications., Part 3 - Gut Microbiome., Chapter 1. Early gut microbiome, a good start in nutrition and growth may have lifelong lasting consequences., Chapter 2. Probiotics., Chapter 3. Prebiotics., Chapter 4. The disappearing microbiota: Diseases of the Western civilization., Chapter 5. Infectious diseases  and Antibiotics., Chapter 6. The future: Personalized nutrition.