Part 38 (1/2)

6 Pagnini, Cristiano, et al., ”Probiotics Promote Gut Health Through Stimulation of Epithelial Innate Immunity,” Proceedings of the National Academy of Sciences 107 No. 1 (2010): 45459.

7 Saikali, Joumana, et al., ”Fermented Milks, Probiotic Cultures, and Colon Cancer,” Nutrition and Cancer 49 No. 1 (2004): 1424.

8 Messaoudi, Michael, et al., ”Beneficial Psychological Effects of a Probiotic Formulation (Lactobacillus helveticus R0052 and Bifidobacterium longum R0175) in Healthy Human Volunteers,” Gut Microbes 2 No. 4 (2011): 25661.

9 Falagas, M. E., et al., ”Probiotics for the Treatment of Women with Bacterial Vaginosis,” Clinical Microbiology and Infection 13 No. 7 (2007): 65764.

10 Brashears, M. M., et al., ”Prevalence of Escherichia Coli O157:H7 and Performance by Beef Feedlot Cattle Given Lactobacillus Direct-Fed Microbials,” Journal of Food Protection 66 No. 5 (2003): 74854.

11 Coillie, E. Van, et al., ”Identification of Lactobacilli Isolated from the Cloaca and v.a.g.i.n.a of Laying Hens and Characterization for Potential Use as Probiotics to Control Salmonella Enteritidis,” Journal of Applied Microbiology 102 No. 4 (2007): 1095106.

12 Corridoni, Daniele, et al., ”Probiotic Bacteria Regulate Intestinal Epithelial Permeability in Experimental Ileitis by a TNF-Dependent Mechanism,” PloS One 7 No. 7 (2012): e42067.

* Smillie, Chris S., et al., ”Ecology Drives a Global Network of Gene Exchange Connecting the Human Microbiome,” Nature 480 (2011): 24144. Arias, Maria Cecilia, et al., ”Eukaryote to Gut Bacteria Transfer of a Glycoside Hydrolase Gene Essential for Starch Breakdown in Plants,” Mobile Genetic Elements 2 No. 2 (2012): 8187.

And possibly for fermenting your own vegetables at home, according to the CDC's Kimmons: ”Ideally, you want to grow your own bacteria at home, since [these local strains] will best reflect the world you live in.”

FERMENT II. ANIMAL

* Perkin and Strachan, ”Which Aspects of the Farming Lifestyle.”

* There are additional reasons that may explain why people have become more vulnerable to pathogens over time: The population is older; also, a substantial number of people have had their immune systems compromised by chemotherapy and immune-suppressant drugs.

* Many cheese makers today use ”vegetable rennets”-chymosin produced by a genetically engineered bacterium, mold, or a yeast.

* When the weather is cold, another cheese maker told me, calves need more energy to keep themselves warm, so on those days the proportion of fat in their mother's milk increases.

* Perhaps this explains why so many of the foods thought to best express terroir-such as wine and cheese-are products of fermentation.

* See the footnote on page 325 describing the process of fermentation in the human v.a.g.i.n.a.