{"id":16247,"date":"2025-08-28T16:00:19","date_gmt":"2025-08-28T20:00:19","guid":{"rendered":"https:\/\/research.ncsu.edu\/commercialization\/?p=16247"},"modified":"2025-08-28T16:01:10","modified_gmt":"2025-08-28T20:01:10","slug":"gut-check-harnessing-fermentation-for-gut-health","status":"publish","type":"post","link":"https:\/\/research.ncsu.edu\/commercialization\/2025\/08\/28\/gut-check-harnessing-fermentation-for-gut-health\/","title":{"rendered":"Gut Check: Harnessing Fermentation For Gut Health"},"content":{"rendered":"\n\n\n\n\n<p class=\"wp-block-paragraph\">Deep in the limestone mountains of Asturias, Spain, wheels of a precious blue cheese stacked on wooden shelves emitted an aroma so wild and musty it made his eyes water. He cut one open to reveal rich networks of blue-green veins and deep blue pockets. Such are the childhood memories of Jos\u00e9 M. Bruno-B\u00e1rcena, who grew up fascinated by the microscopic world inside his extended family\u2019s Cabrales cheese caves.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cI was always very drawn to the universe of bacteria that makes this famous cheese from my homeland,\u201d he says.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">He took that curiosity with him all the way to Argentina in his quest to pursue his passion for biology.<\/p>\n\n\n<div class=\"is-text wp-block-ncst-buttons\">\n    \n<div class=\"wp-block-ncst-button\">\n      <a\n        class=\"ncst-block__button-link btn\"\n        href=\"https:\/\/magazine.cals.ncsu.edu\/gut-check\/\"\n        data-ncst-lightbox=\"false\"\n         target=\"_blank\"          rel=\"noreferrer noopener\"       >\n                  <span class=\"text\">Read Full Article<\/span><span class=\"arrow-indicator\"><svg class=\"wolficon wolficon-arrow-right-bold\" role=\"img\"  aria-hidden=\"true\">\n\t\t\t\n\t\t\t<use xlink:href=\"#wolficon-arrow-right-bold\">\n\t\t<\/svg><\/span>\n              <\/a>\n    <\/div>\n  \n\n  <\/div>\n","protected":false,"raw":"<!-- wp:ncst\/dynamic-header {\"block\":\"ncst\/default-post-header\"} -->\n<!-- wp:ncst\/default-post-header {\"displayCategoryID\":0,\"showAuthor\":false,\"subtitle\":\"Founder Jos\u00e9 Bruno-B\u00e1rcena is using fermentation to create marketable products that can improve our gut health.\"} \/-->\n<!-- \/wp:ncst\/dynamic-header -->\n\n<!-- wp:paragraph -->\n<p>Deep in the limestone mountains of Asturias, Spain, wheels of a precious blue cheese stacked on wooden shelves emitted an aroma so wild and musty it made his eyes water. He cut one open to reveal rich networks of blue-green veins and deep blue pockets. Such are the childhood memories of Jos\u00e9 M. Bruno-B\u00e1rcena, who grew up fascinated by the microscopic world inside his extended family\u2019s Cabrales cheese caves.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>\u201cI was always very drawn to the universe of bacteria that makes this famous cheese from my homeland,\u201d he says.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>He took that curiosity with him all the way to Argentina in his quest to pursue his passion for biology.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:ncst\/buttons -->\n<!-- wp:ncst\/button {\"url\":\"https%3A%2F%2Fmagazine.cals.ncsu.edu%2Fgut-check%2F\",\"text\":\"Read Full Article\",\"linkTarget\":\"_blank\",\"rel\":\"noreferrer noopener\"} \/-->\n<!-- \/wp:ncst\/buttons -->"},"excerpt":{"rendered":"<p>Deep in the limestone mountains of Asturias, Spain, wheels of a precious blue cheese stacked on wooden shelves emitted an aroma so wild and musty it made his eyes water.&hellip;<\/p>\n","protected":false},"author":103,"featured_media":16248,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"source":"","ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"displayCategoryID\":0,\"showAuthor\":false,\"showDate\":true,\"showFeaturedVideo\":false,\"subtitle\":\"Founder Jos\u00e9 Bruno-B\u00e1rcena is using fermentation to create marketable products that can improve our gut health.\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[2,3],"tags":[54,99,170,187,188],"_ncst_magazine_issue":[],"class_list":["post-16247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-startup-news","tag-commercialization","tag-innovation","tag-research","tag-startup","tag-startups"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - 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