Glossary
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Sauerkraut
Fermented crunch with a tang
Lactobacillus plantarum, Leuconostoc mesenteroides

Image: Lactobacillus plantarum

Sauerkraut is a traditional fermented cabbage dish created through the natural action of lactic acid bacteria. Once the cabbage is shredded and salted, naturally occurring microbes — primarily Leuconostoc mesenteroides and Lactobacillus plantarum — begin to feed on the sugars in the cabbage.

This process, called lacto-fermentation, produces lactic acid, which preserves the cabbage and gives sauerkraut its signature sour taste. It also lowers the pH, creating an acidic environment that discourages spoilage bacteria and helps beneficial microbes thrive.

The result? A crunchy, tangy, probiotic-rich food that's great for gut health and packed with flavor. Sauerkraut doesn't just last for months in the fridge — it gets better with time, like many fermented foods. Each jar is alive with microbes, transforming humble cabbage into a health-boosting delicacy.

Make it yourself!

Ingredients:

  • 1 medium green cabbage
  • 1 to 1.5 tablespoons of sea salt (non-iodized)

Instructions:

  1. Shred the cabbage finely using a knife or mandoline.
  2. Place in a large bowl and sprinkle with salt.
  3. Massage the cabbage with your hands for 5–10 minutes until it releases liquid.
  4. Pack the cabbage tightly into a clean glass jar or fermentation crock. Press it down so the brine (liquid) covers the cabbage.
  5. Weigh it down with a clean fermentation weight or a small jar to keep cabbage submerged.
  6. Cover loosely with a cloth or lid (not airtight) and store at room temperature away from direct sunlight.
  7. Ferment for 1–3 weeks, tasting every few days. When it's tangy enough for your liking, move it to the fridge to slow fermentation.

That’s it! The microbes take care of the magic. Happy Sauerkrauting!

Disclaimer:
All recipes are provided for informational purposes only. Please cook safely and at your own risk. Always follow proper hygiene and food safety guidelines.
Natural wine
Wild yeasts at work
Saccharomyces cerevisiae, wild yeasts, lactic acid bacteria

Natural wine is made using traditional, low-intervention methods that rely on native, or “wild,” microbes — primarily wild strains of Saccharomyces cerevisiae, Brettanomyces, and lactic acid bacteria. These microbes live naturally on grape skins, in the vineyard, and in the winery. Unlike conventional wines that use commercial yeast strains for predictable results, natural wine lets fermentation happen spontaneously, guided by the local microbial environment.

This creates a wine with distinct character and complex flavors that often reflect its place of origin — what wine enthusiasts call terroir. The wild microbes shape everything from the aroma to the acidity and mouthfeel. Some natural wines are funky and earthy; others are fruity and bright. No two batches are exactly the same, and that’s part of the charm.

Because no synthetic additives or filtering are used, natural wine often contains living yeast and bacteria right up until the bottle is opened. This means it’s still “alive” in a sense — continuing to evolve with time. It’s not just a drink, but a microbial collaboration in a glass.

Letting microbes do the work, natural wine offers a taste of both sustainability and storytelling — every bottle is a unique product of nature and time.

Disclaimer:
All recipes are provided for informational purposes only. Please cook safely and at your own risk. Always follow proper hygiene and food safety guidelines.
Butter
Cream turned culture
Lactic Acid Bacteria

Lactic Acid Bacteria

Butter is more than just a delicious spread — it’s a microbial and agricultural story rolled into a rich, creamy block. Traditional butter is made by churning cream until the fat molecules clump together, separating from the liquid buttermilk. But when microbes are involved, it becomes something truly special.

In cultured butter, lactic acid bacteria — most commonly Lactococcus lactis and Leuconostoc cremoris – are added to the cream before churning. These microbes ferment the lactose, creating lactic acid and a range of aromatic compounds that give cultured butter its deep, tangy flavor and softer, spreadable texture. The fermentation also helps preserve the butter naturally.

Butter typically contains about 80% fat, but this can vary slightly. The remaining 20% is mostly water and milk solids. European-style butters often have a higher fat content (82–85%), which makes them creamier and better for baking.

Butter from grass-fed cows has additional perks. When cows graze on diverse pastures, their milk contains more omega-3 fatty acids, conjugated linoleic acid (CLA), and fat-soluble vitamins like A and K2. The butter produced from this milk tends to be more golden in color due to higher beta-carotene levels - and more nutritious overall.

So, whether you're spreading it on bread or browning it in a pan, butter is a product of both microbial expertise and thoughtful farming. When microbes meet milk from healthy cows, the result is one of the simplest yet most satisfying fermented foods on the table.

Disclaimer:
All recipes are provided for informational purposes only. Please cook safely and at your own risk. Always follow proper hygiene and food safety guidelines.
Kombucha
Funky tea turned probiotic tonic
Brettanomyces, Acetobacter, Zygosaccharomyces

Image: Brettanomyces

Kombucha is a naturally fermented tea drink known for its tangy flavor, subtle fizz, and probiotic punch. It's made by combining sweetened black or green tea with a living culture known as a SCOBY — short for “Symbiotic Culture Of Bacteria and Yeast.”

When the SCOBY is added to the tea, microbes like Zygosaccharomyces  (yeast) and Gluconacetobacter xylinus (bacteria) start to feast on the sugar. As they ferment the mixture, they produce a range of acids, trace amounts of alcohol, and carbon dioxide, which gives kombucha its signature effervescence.

The fermentation also yields beneficial compounds like acetic acid and glucuronic acid, which may support digestion and detoxification. Meanwhile, live bacteria introduced in the brew can contribute to gut health, making kombucha a favorite among probiotic lovers.

The flavor evolves over time — from sweet and fruity to sharp and vinegar-like. Many home brewers and commercial producers infuse it with fruits, herbs, or spices for added taste.

Want to try making your own? It takes tea, sugar, a SCOBY, and patience. Just brew it, cover it, and let the microbes do their thing. Kombucha is living proof that microbes can turn a simple cup of tea into a refreshing and functional drink.

Disclaimer:
All recipes are provided for informational purposes only. Please cook safely and at your own risk. Always follow proper hygiene and food safety guidelines.
Coffee
Microbes make it magical
Various yeasts and lactic acid bacteria

Various yeasts and lactic acid bacteria

Before coffee beans are roasted and brewed into your favorite cup, they go through a microbial transformation. After harvesting, coffee cherries are fermented — either wet (washed) or dry (natural) — to remove the sticky pulp. During this stage, naturally occurring yeasts and bacteria (including Saccharomyces cerevisiae, Leuconostoc, and others) digest sugars in the pulp, breaking down mucilage and releasing a wide array of flavor precursors.

This microbial activity is crucial: it shapes the bean’s acidity, body, and complexity. Subtle differences in microbial communities can make coffee taste fruity, floral, nutty, or chocolatey. Fermentation is now being fine-tuned by coffee producers to create signature flavor profiles, with experimental techniques like anaerobic or carbonic maceration gaining popularity.

Without microbes, coffee would be bitter, bland, and unremarkable. So the next time you take a sip, remember the microbial artists that helped make it delicious.

Disclaimer:
All recipes are provided for informational purposes only. Please cook safely and at your own risk. Always follow proper hygiene and food safety guidelines.
Beer
Bubbly brews with ancient roots
Saccharomyces cerevisiae

Beer is one of humanity’s oldest and most beloved fermented drinks — and it simply wouldn’t exist without microbes. At the heart of the brewing process is yeast, especially Saccharomyces cerevisiae and Saccharomyces pastorianus, which convert sugars from malted grains into alcohol and carbon dioxide.

During fermentation, these microscopic fungi shape the beer’s flavor, aroma, and alcohol content. The type of yeast used plays a key role: Ale yeasts (like S. cerevisiae) thrive at warmer temperatures and create fruity, spicy notes, while lager yeasts (like S. pastorianus) prefer cooler environments, resulting in crisp, clean flavors.

Beyond yeast, some specialty beers rely on wild and mixed microbial cultures. Sour beers, for instance, often incorporate Lactobacillus and Pediococcus bacteria, which produce lactic acid for that puckering tang. Others, like Belgian lambics, are fermented with wild airborne microbes — including Brettanomyces, a wild yeast that gives funky, earthy complexity.

Even hops — the flowers that add bitterness and balance — interact with microbes during aging and fermentation, changing the beer’s taste and stability.

So whether it’s a hazy IPA, a tart Berliner Weisse, or a barrel-aged wild ale, microbes are brewing magic in every pint. Each strain, temperature, and technique brings out something different, turning simple grains into an endless spectrum of deliciousness.

Thinking of brewing your own? It starts with four ingredients: water, grain, hops, and yeast. But the real flavor? That’s thanks to the microbes.

Disclaimer:
All recipes are provided for informational purposes only. Please cook safely and at your own risk. Always follow proper hygiene and food safety guidelines.
Kimchi / Pickles
Sour, spicy, and probiotic-rich
Lactobacillus, Leuconostoc

Kimchi is a bold, spicy, and tangy Korean staple made through the magic of fermentation — and microbes are the masterminds behind it all. At its core, kimchi is usually made from napa cabbage and Korean radish, salted and seasoned with garlic, ginger, chili flakes, and fish sauce. But it’s the microbes — primarily Lactobacillus plantarum and Leuconostoc mesenteroides — that bring it to life.

These lactic acid bacteria (LAB) feed on the natural sugars in the vegetables and convert them into lactic acid. This not only preserves the kimchi but gives it that signature sour kick and depth of flavor. The fermentation process also boosts vitamin content, produces beneficial enzymes, and fills each bite with probiotics that support gut health.

Kimchi isn't static — it evolves. Depending on the ingredients, temperature, and time, the taste and texture shift, from fresh and crisp to deeply funky and tender. Some versions are fermented for just a few days, others for months or even years.

Microbes also make kimchi highly regional and personal. Families pass down recipes, tweak seasoning levels, and adjust fermentation times — all shaping the microbial dance in the jar. And while cabbage kimchi is most common, there are countless varieties made from cucumbers, turnips, mustard greens, and even seafood.

Want to try making it? It’s easier than it looks. All you need to start is fresh vegetables, salt, spices, a clean jar— and a little patience. The microbes will take care of the rest, transforming humble ingredients into a living, breathing food packed with flavor, culture, and life.

When making your kimchi, remember to always add at least 2.5% of salt to the weight of the vegetables to make sure you are fermenting in a safe way! (example: to 100 gr of vegetables add 2.5 gr salt)

Traditional Korean Nappa Cabage Kimchi

Ingredients

For 3.6 kg of kimchi

2.7 kg of nappa cabbage

270 g of salt

For the marinade:

  • 2 cups of water
  • 2 tablespoons of sweet rice flower
  • 2 tablespoons of Turbinado sugar (brown or white sugar is also ok)

Vegetables:

  • 2 cups Korean radish matchsticks (or daikon radish)
  • 2 sliced carrots
  • 7-8 scallions chopped
  • 1 cup chopped Asian chives (buchu) - you can substitute by adding 3 more scallions

Seasonings and spices:

  • Half cup garlic cloves, minced (approx. 24 garlic cloves)
  • 2 teaspoons minced ginger
  • 1 medium onion minced
  • ½ cup fish sauce
  • ¼ cup fermented salted shrimp (with brine) chopped
  • 2 cups red paper flakes (gochugaru)

Directions

  1. Split the cabbage in two without separating the densely packed leaves. (leave them attached to the core).
  2. Submerge the halves in a basin full of water to get all of the leaves wet.
  3. Sprinkle salt between every leaf. Use more salt closer to the stems.
  4. Let the cabbage rest for 2 hours. Turn over every 30 minutes to make sure they are well salted.
  5. While the cabbage is in salt you can prepare the marinade. Start by combining the water and sweet rice flour in a small pot. While mixing well, cook it over medium heat for 10 minutes until it starts to bubble. Add the sugar and stir for one more minute. Let it cool completely.
  6. Pour the cooled mixture into a large bowl and add the garlic, ginger, onion, fish sauce, fermented salted shrimp and hot pepper flakes. Mix well into a thin paste.
  7. Add the radish, carrot, scallions and Asian chives and mix well.
  8. Wash the cabbage leaves for a few minutes under cold running water. You can separate the leaves now and cut the stem off.
  9.  Put the leaves to drain.
  10. Spread the kimchi paste on each cabbage leaf. When every leaf is covered with paste divide the portions in four and wrap each portion of the leaves into one another making a package. Put it in a closed container.
  11. The kimchi will start to ferment after a day or two at room temperature. But you can put it in the fridge and let it ferment also (safer). The taste will change over time. Try your kimchi at different intervals and determine which fermentation point better suits your tastes. Remember to open the container every 2 days to let the air come out!
Disclaimer:
All recipes are provided for informational purposes only. Please cook safely and at your own risk. Always follow proper hygiene and food safety guidelines.
Yoghurt
Smooth, tangy, and full of life
Lactobacillus bulgaricus, Streptococcus thermophilus

Image: Streptococcus thermophilus

Yoghurt is a creamy, tangy, and endlessly versatile food — made possible by the transformative power of microbes. At the heart of every spoonful are two key bacterial species: Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. These friendly microbes work together to ferment the lactose (milk sugar) in dairy, producing lactic acid. This not only thickens the milk into yoghurt but also creates its signature tart flavor and long shelf life.

Different styles of yoghurt offer different textures and tastes — but the microbes are always at the core. Greek yoghurt, for example, is strained to remove whey, resulting in a thicker, protein-rich version. Low-fat or non-fat yoghurts use skimmed milk but still rely on the same bacteria to bring it to life. Full-fat yoghurts often have a creamier mouthfeel and deeper flavor. Then there are sweetened yoghurts, flavored with fruit or honey, and plain, natural yoghurts, where the microbial tang shines through without distraction.

In all cases, the fermentation process makes yoghurt easier to digest — especially for people with lactose intolerance — and packs it with live cultures that support gut health. Some yoghurts even include added probiotic strains, turning your snack into a tiny microbiome boost.

Yoghurt also reflects its cultural roots. From labneh in the Middle East to lassi in India and skyr in Iceland, fermented milk has been part of human diets for millennia — thanks to the same tiny microbes doing their job, over and over again.

Want to try making it yourself? All it takes is milk, a spoonful of live-culture yoghurt as a starter, gentle heat, and time. The microbes will do the rest — thickening your milk and turning it into something smooth, sour, and alive.

Disclaimer:
All recipes are provided for informational purposes only. Please cook safely and at your own risk. Always follow proper hygiene and food safety guidelines.
Chocolate
Beans transformed by tiny workers
Lactobacillus, Acetobacter, Yeast

Image: Acetobacter bacteria

Chocolate might seem like the work of chocolatiers, but its rich, complex flavor actually begins in the hands — well, cells — of microbes. Before cocoa beans become the silky bars we know and love, they undergo a wild fermentation process where bacteria and yeasts do the heavy lifting.

After cocoa pods are harvested, the beans are scooped out with their sticky, sugary pulp and placed in shallow containers or baskets, often covered with banana leaves. This is where microbes take over. Yeasts (such as Saccharomyces cerevisiae) are the first to act, feeding on the sugars in the pulp and producing alcohol. Then lactic acid bacteria and acetic acid bacteria (like Lactobacillus and Acetobacter) move in, converting the alcohol into acids.

This microbial symphony creates heat, changes the bean’s internal chemistry, kills the germ inside the seed, and sparks the formation of flavor compounds. Without fermentation, chocolate would taste flat and bitter — nowhere near the deep, nuanced flavor we expect.

Once fermented and dried, the beans are roasted, cracked, ground, and mixed with sugar, milk, or cocoa butter — depending on the type of chocolate. Even at this stage, the microbial transformation remains key: it laid the foundation for the flavors that roasting and refining enhance.

So the next time you melt a square of dark chocolate on your tongue, remember: it was made possible by microbes working hard on a sticky pile of beans in the tropics. Their work doesn’t just make chocolate tastier — it connects you to a long history of nature-powered flavor development, from forest floor to dessert tray.

Disclaimer:
All recipes are provided for informational purposes only. Please cook safely and at your own risk. Always follow proper hygiene and food safety guidelines.
Cheese
Cultured and aged to perfection
Penicillium, Lactobacillus and other types of bacteria.

Penicillium, Lactobacillus and other types of bacteria.

Cheese is one of the oldest and most beloved examples of microbial craftsmanship. Behind every wheel, wedge, or slice is a complex collaboration between milk and microbes — primarily Lactococcus lactis, Streptococcus thermophilus, and various species of Penicillium and Brevibacterium depending on the type.

The process begins with milk. Once acidified and coagulated, usually with the help of lactic acid bacteria and rennet, the milk forms curds. These curds are then drained, salted, and aged. During this aging — or “affinage” — microbes go to work in a slow transformation. They break down proteins and fats, creating the textures, aromas, and rich flavors we associate with cheeses like Brie, Camembert, Gouda, or blue cheese.

In soft cheeses, surface-ripening molds like Penicillium camemberti produce the creamy rind and mushroomy flavor. In blues, Penicillium roqueforti creates the signature veins and tang. Hard cheeses such as Parmesan rely on long aging and bacteria like Propionibacterium freudenreichii, which even release carbon dioxide, forming the characteristic holes in Swiss cheese.

Microbes don’t just shape the flavor, they also extend shelf life, add nutrition, and create entirely new culinary possibilities. And while industrial cheesemaking can be controlled down to the molecule, many artisanal varieties still rely on wild strains present in raw milk and the aging cave environment.

Whether it’s sharp and crumbly or smooth and mellow, every cheese is a living legacy of fermentation. Milk might be the canvas — but microbes are the true artists.

Disclaimer:
All recipes are provided for informational purposes only. Please cook safely and at your own risk. Always follow proper hygiene and food safety guidelines.
Sourdough Bread
A living dough that under the right circumstances never dies
Lactobacillus, Wild Yeast

Sourdough bread is more than just a rustic loaf with a chewy crust — it’s a living collaboration between flour, water, and a bustling community of microbes. Unlike store-bought bread that uses commercial baker’s yeast, sourdough relies on wild yeasts and bacteria that naturally occur in the environment.

When you mix flour and water and leave it out, microbes like wild Saccharomyces cerevisiae (yeast) and Lactobacillus bacteria begin to colonize the mixture. Over several days, this starter becomes a fermented ecosystem. The yeast feeds on sugars in the flour, producing carbon dioxide that makes the dough rise. Meanwhile, the bacteria produce lactic and acetic acids, giving sourdough its signature tang and helping to preserve the bread naturally.

This dual fermentation results in a loaf with complex flavors, a crispy crust, and a rich, moist interior. And it’s not just about taste — sourdough fermentation makes nutrients like minerals and vitamins in the flour more bioavailable, and many people find it easier to digest than conventional bread.

Once the dough is kneaded and rested, the microbes continue their work, subtly transforming texture and flavor with each passing hour. When the loaf finally hits the oven, the heat kills the microbes, but the structure, flavor, and character they created remain.

Every sourdough loaf is unique — shaped by time, temperature, flour type, and the specific microbial strains in your kitchen. It’s a deeply personal, artisanal process that connects you with ancient bread-making traditions dating back thousands of years.

In every slice, you taste the invisible life that made it possible: wild yeast and helpful bacteria turning flour and water into a nutritious, delicious work of microbial art.

Disclaimer:
All recipes are provided for informational purposes only. Please cook safely and at your own risk. Always follow proper hygiene and food safety guidelines.
Tempeh
Fungi-powered protein
Rhizopus oligosporus (Fungus)

Rhizopus oligosporus (Fungus)

‍

Tempeh is a powerhouse of nutrition and flavor, created by fermenting soybeans with the fungus Rhizopus oligosporus. This process binds the soybeans into a dense, cake-like form rich in protein, fiber, and micronutrients. During fermentation, the fungus breaks down phytic acid, making nutrients more available and easier to digest. Tempeh has a savory, nutty flavor that adapts well to marinades and cooking, making it a favorite in plant-based diets. It’s one of the best examples of how microbes can enhance food both nutritionally and environmentally — the fermentation process is natural, low-waste, and sustainable.

If you want to make it at home, you'll need cooked soybeans, a starter culture of Rhizopus oligosporus, and a warm, humid environment (around 30°C or 86°F) for 24–48 hours. You'll know it's ready when a white mycelium binds the soybeans into a firm, sliceable cake. Try pan-frying it or using it in stir-fries, sandwiches, or wraps.

Disclaimer:
All recipes are provided for informational purposes only. Please cook safely and at your own risk. Always follow proper hygiene and food safety guidelines.
Microbial Farming
Microbial Food
The Gut Feeling
Quiz!
Sustainable Farming - Above Ground

Meet the Microbes 


that Shape

What We Eat

Farming with Microbes: The Hidden Power Beneath Our Feet.

In regenerative farming, crops, animals and microbes work together to build strong ecosystems. Healthy soil and plants, happy animals and cleaner air all start with balanced interactions between microbes and all other parts of any ecosystem. Microbes in manure and compost, and on leaves and plant roots make things grow better.

For example, all Arbuscular mycorrhizal fungi are obligately symbiotic soil fungi which colonize the roots of the majority of plants. Sustainable farming isn’t just better for the planet — it makes food tastier, fresher and more nutritious.

Future of Food
Future of Food
Scientists are researching how to harness beneficial microbes to improve crop yields, reduce the use of pesticides and fertilizers, and create healthier, more eco-friendly foods.
Ecosystem Balance
Ecosystem Balance
Healthy microbial diversity in the environment helps plants resist disease, improves soil structure, and increases soil carbon sequestration, water holding capacity, and resistance to erosion. This allows ecosystems to adapt to harsh weather conditions and keeps the food chain stable. Protecting these tiny allies is key to sustainable agriculture.
Sustainable agriculture with microbes
Ditte Hededam Welner
Senior Researcher, GRoup Leader
Pesticides & Chemicals
Pesticides & Chemicals
Overuse of chemicals can kill beneficial microbes, harming soil fertility and food production over time.
Threats to Microbes
Threats to Microbes
Monoculture Farming: Growing just one crop over large areas can reduce microbe diversity in the soil.
Monoculture pesticide enabled farming

Big Machines

Big Fields

But Not Big on Life

Monoculture farming looks efficient — but it comes at a cost.

Growing one crop in one field is also easier to be eaten up by pests and more likely to deplete the nutrients in the soil compared to multispecies communities. This depletes the land of diversity. Fewer insects, less wildlife, and more chemicals lead to weak ecosystems and weaker food. Without a variety of life, the land stops giving back. It’s not the future we need.

Speedy Connection?
Speedy Connection?
Mycorrhizal fungi connect plant roots in vast underground networks, trading water and minerals for sugars. It’s nature’s version of Wi-Fi.
Microbes Eat Waste, Make Life
Microbes Eat Waste, Make Life
Bacteria break down dead plants into the building blocks of life – turning yesterday’s waste into tomorrow’s harvest.
Engineer Earthworms
Engineer Earthworms
When earthworms dig, they aerate the soil and spread helpful microbes – boosting root growth and making nutrients easier to reach.
Sustainable microbe supported soil

The

Underground Network

That Feeds Us

Beneath healthy soil lies a buzzing microbial world.

Tiny organisms – bacteria, fungi, and worms – break down organic matter, recycle nutrients, and feed plant roots. Fungi and bacteria also act on inorganic matter: fungi break down rocks to provide plants with phosphorus and bacteria can fix nitrogen from the air.

They’re nature’s invisible workforce and without them, farming wouldn’t work. Protecting these underground allies is key to growing food without harming the Earth.

 Lonely Roots
 Lonely Roots
In depleted soil, roots miss their microbial partners – no fungi to fetch nutrients, no bacteria to support growth.
Pesticides Don’t Choose Sides
Pesticides Don’t Choose Sides
Many chemicals kill good microbes along with pests, breaking the natural nutrient production cycles and weakening plant defenses.
Starving Soil
Starving Soil
Without insects, decaying plants and microbes, soil becomes lifeless dust – unable to hold water or grow strong crops.
Monoculture pesticide enabled soil

Dead Dirt

Can't Feed a Living Planet

Under monoculture fields, the soil tells a darker story:

Compacted, lifeless, and soaked in pesticides. The microbes that once helped plants grow are gone, replaced by chemicals that do more harm than good. If we lose our soil, we lose our future. It’s time to advocate for farming that brings the underground world back to life.

Sustainable Farming - Above Ground
Monoculture pesticide enabled farming
Sustainable microbe supported soil
Monoculture pesticide enabled soil

It's tasty! It's gooood.

It's made by microbes.

Meet the foods that wouldn’t exist without microbes! From tangy sourdough to rich chocolate, these tiny organisms work behind the scenes to ferment and create flavors and textures we love. Let’s explore how they turn simple ingredients into culinary magic!

asian-food-soup
Explore Microbial Food
Microbial Foods
Leonie Johanna Jahn
Researcher, Co-PI
Heavy stuff
Heavy stuff
Microbial mass in your body weighs the same as your brain or kidney. A person houses 39 trillion microbes - yes 39,000,000,000,000 microbes! That means that for each human cell there are 10 microbes in the body.
Probiotic Power
Probiotic Power
Certain bacteria are probiotics, that is they stimulate the growth of microorganisms, especially those with beneficial properties. This helps balance our gut microbiome and boosts the immune system.
Gallbladder
Gallbladder
The primary function of the gallbladder is to store and concentrate the bile produced from cholesterol by the liver. This bile is then released into the duodenum (the first part of the small intestine) to aid digestion and absorption of fats. The gallbladder also plays a role in regulating the flow of bile and in protecting the liver and other parts of the digestive system.
Small Intestine
Small Intestine
The small intestine is a hollow, tubular structure with an average adult length of 7 meters and as wide as a finger (2-3 cm). Here is where the majority of digestion occurs. Processing a single meal through the complete length of the small intestine takes up to 5 hours, breaking down and absorbing 95% of food nutrients and water. To do this it receives bile from the gallbladder and enzymes from the pancreas. The small intestine extracts excess water for disposal and sends the remaining food waste to the large intestine to form poo.
Liver
Liver

The liver regulates most chemical levels in the blood and excretes a product called bile. This helps carry away waste products from the liver into urine and poo. At the same time, all the blood leaving the stomach and intestines passes through the liver. The liver processes this blood and breaks down, balances, and creates the nutrients the body needs and metabolizes medicines/ alcohol/ toxins into forms that are easier to use for the rest of the body or that are nontoxic. It provides more than 500 vital functions.

Large Intestine (Colon)
Large Intestine (Colon)
The large intestine is on average a 152 m long and 8 cm wide hollow muscle. It is responsible for processing indigestible food material after most nutrients are absorbed in the small intestine. The large intestine performs an essential role, absorbing water, vitamins and electrolytes from waste material. The dry material that is left is excreted as poo.
Stomach
Stomach
The stomach is a muscular hollow organ between 20 and 30 centimeters long that can hold about 1.5 liters of food and drink. When your stomach receives food, it contracts and produces acids and enzymes that break down food into small molecules. When your stomach has broken down food, it passes it to your small intestine. Food normally stays in the stomach 2-4 hours.
Stomach
Stomach
The stomach is a muscular hollow organ between 20 and 30 centimeters long that can hold about 1.5 liters of food and drink. When your stomach receives food, it contracts and produces acids and enzymes that break down food into small molecules. When your stomach has broken down food, it passes it to your small intestine. Food normally stays in the stomach 2-4 hours.
The human digestive system illustration

Mad about food?

Or mad because of food?

As food travels through your body, microbes hitch a ride to your gut, where they mix with your microbiome, the millions of bacteria that each person has living in their stomach and intestines.

Each person's microbiome is unique and accompanies you throughout your life. Microbes help you break down complex nutrients, create nutrients for you and make it easier for your body to absorb essential vitamins and minerals.

They also support your immune system, keep harmful bacteria in check and even influence your mood through the gut-brain connection. Every meal you eat isn’t just fuel — it’s feeding trillions of tiny allies, keeping your digestion smooth and your body balanced.

What you eat fuels your brain and mood. Food affects your mitochondria — the tiny powerhouses in your cells that create energy. When they get the right nutrients, your body runs better and your mood lifts. Poor food? Low energy, foggy brain, and cranky vibes. Eat well, feel better.
Feed your mood
Feed your mood
Your gut is home to over 1,000 different microbial species! Among them are Bacteroides, which help break down plant fibers, Lactobacillus, known for aiding digestion and producing lactic acid and Methanobrevibacter, which helps process fermentation gases. All work together to keep your gut healthy.
A Microbial Metropolis Inside You
A Microbial Metropolis Inside You
The Gut Microbiome
Morten O. A. Sommer
Professor, Scientific Director

Life is all about balance, and microbes are the ultimate masters of it.

They build ecosystems, break down waste, feed plants and even help us stay healthy. Whether in the soil, in our food, or inside our bodies, they work behind the scenes to keep everything thriving. But there’s still so much we don’t know.

The choices we make today — how we grow food, how we use science, how we protect biodiversity — will shape the future of our planet.

Got it?

The big Food Microbes quiz
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Which microbe is essential in transforming milk into yogurt?

Saccharomyces cerevisiae

Lactobacillus delbrueckii subsp. bulgaricus

Escherichia coli

Penicillium roqueforti

What process makes sauerkraut sour and long-lasting?

Photosynthesis

Distillation

Lacto-fermentation

Carbonation

What role do microbes play in chocolate production?

They sweeten the beans

They ferment the cocoa pulp and the beans to some degree

They give chocolate its color

They add caffeine

Which of these foods is NOT traditionally fermented with microbes?

Kimchi

Sourdough bread

Pasteurized milk

Kombucha

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