Why is it that when we drop a vegetable into brine, the bacteria that pickle the veg are always probiotic?
In: Biology
It seems like, the world over, putting an edible plant into salt-water
suppresses the microbes that rot the vegetable and can cause illness,
and promote microbes that will stay in our guts and increase our overall
health.
Are there no pickling bacteria that are harmful to humans? Is this some sort of evolutionary coincidence?
Latest Answers