On pickles: biological and sociocultural links between fermented foods and the human gut microbiome

Table 1 Fermented foods collected during the fermentation course. Fermentation time categories are listed as “Finished” if active fermentation was halted prior to consumption; those samples listed as “End” were not fermented to completion, but are the last chronological sample we collected within a food item. “Cumulative hours fermented” represent the total time that a food item was fermented. For example, the koji rice sake was fermented for 25.5 h beyond the koji rice that was used as an ingredient. An * indicates fa ood samples for which we were not able to determine an exact count of hours fermented

Sample ID	Food category	Ferment	Food item	Fermentation time category	Hours fermented	Cumulative hours fermented
SK001	Bean	Acaraje	Acaraje	Finished	*	*
SK002	Bean	Dosa	Dosa	Finished	24	24
SK003	Dairy	Goat Milk	Goat milk	Start	0	0
SK011		Kefir	Kefir grain	Starter	Starter culture	Starter culture
SK006			Kefir chèvre	Start	0	0
SK008				Early	8	8
SK009				Late (curd)	24	26.5
SK010				Late (whey)	24	26.5
SK007				Finished (curd)	26.5	26.5
SK044		Yogurt	Yogurt	Start	0	0
SK045		Yogurt	Yogurt	Finished	8	8
SK050	Grain	Buckwheat batter	Buckwheat batter	Finished	*	*
SK004		Injera	Injera	Early	3	3
SK005		Injera	Injera	Finished	48	48
SK015		Koji	Koji barley	Start	0	0
SK017				Early	8	8
SK016				Finished	24	24
SK018			Koji barley miso	Start	0	31
SK019			Koji barley miso	Early	8	43
SK022			Koji rice	Start	0	0
SK024				Middle	8	8
SK023				Late	24	24
SK025				Finished	34	34
SK031			Koji rice sake	Start	0	34
SK033			Koji rice sake	End	25.5	59.5
SK035			Koji rice shio	Start	0	34
SK036			Koji rice shoyu	Start	0	34
SK034		Salt rise bread	Salt rise bread	Finished	~ 24*	~ 24*
SK041		Tempeh	Tempeh	Start	0	0
SK043				Early	8	8
SK042				Finished	24	24
SK012	Salted vegetables	Kimchi	Kimchi	Start	0	0
SK014				Early	8	8
SK013				End	24	24
SK028		Pao cai	Pao cai	Early	0	8
SK026				Early	8	8
SK027				Early	8	8
SK030				Early	8	16
SK029				End	24	32
SK067		Sauerkraut	Sauerkraut	End (brine)	*	*
SK065		Sauerkraut	Sauerkraut	End (cabbage)	*	*
SK037	Sugared vegetables	Sweet potato fly	Sweet potato fly	Start	0	0
SK040				Early	17	17
SK038				Middle	24.5	24.5
SK039				Late	36	36

ISSN: 1746-4269