Fermented Foods and Colds: UMass Food Science Works With Real Pickles

A study to explore the role of fermeneted foods in boosting the immune system was conducted by UMass Food Science at Real Pickles (food producer) over a year and a half. Reserchers examined microbiome communities in the Greenfield facility which could lead to future studies and a better understanding of how to enhance nutrition in fermented foods. (Gazette 10/11/18; Recorder 10/15/18)