UrbanBeeLab

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======FERMENTATION AND PROBIOTIC BACTERIA======

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=====Probiotic bacteria in fermented vegetables=====

* probiotica in gefermenteerde foodproducts, casestudy choucroute Alsacienne, workshops en proces in expo. (experiment with brewing and fermenting with diverse participatory and bodily processes of creation, based upon oral tradition tales).
=> //socioloog? historicus? wie kan info geven over de medicinal & fermenting tradities in de Alsace?//

[[https://wildbrine.com/types-of-probiotics/|What probiotics are in fermented vegetables?]]
The probiotic role of the gut bacteria //Bifidobacterium lactis// has been well studied and its chief benefit to the human body is its ability to modulate and strengthen the immune system. It's found in fermented vegetables such as wildbrine's sauerkraut, kimchi, and pickled veggies, as well as in yogurt.

[[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6117398/|What kind of probiotics are in fermented foods?]]
In general, lactic acid bacteria (LAB) from several genera, including Lactobacillus, Streptococcus, and Leuconostoc are predominant in fermented foods, but other bacteria as well as yeast and fungi also contribute to food fermentations.

[[https://www.foodfermented.com/sauerkraut-most-probiotics/|Sauerkraut]] is a traditional dish that doesn’t only taste great but can have surprisingly beneficial side-effects on your gut. One of the many benefits is the wide range of good bacteria it adds to your gut flora.
Sauerkraut is a source of immune-boosting probiotics and nutrients. For starters, the bacteria that populate your gut can have a strong influence on your immune system. The probiotics found in sauerkraut may help improve the balance of bacteria in your gut, which helps keep your gut lining healthy.

====performance====
http://pointcontemporain.com/entretien-ewen-chardronnet-et-maya-minder/
https://jeudepaume.org/magazine/
https://share.hek.ch/en/harvesting-energy-from-wastewater-algae-and-fermenting-microbes-by-maya-minder-miranda-moss-helen-pritchard-ralf-schreiber/
https://www.makery.info/en/2022/10/20/green-open-food-evolution-une-exploration-speculative-sur-les-algues-et-la-transition-alimentaire/
https://roscosmoe.org/homo-photosyntheticus/?lang=fr
https://wiki.fermenthings.be/produits/how-to-continuous-brew-your-kombucha-at-home/