It turns out that eating fermented food and drink, including beer, for the past 7,000 years has led to the evolution of bacteria that may hold the key to strengthening the immune system in both humans and livestock.
A team of international researchers, led by Harry Gilbert of Newcastle University, Eric Martens of the University of Michigan, and University of Lethbridge adjunct professor Wade Abbott of Agriculture and Agri-Food Canada (AAFC), has discovered that certain strains of bacteria in the human gut – Bacteroides thetaiotaomicron (Bt) – have developed a taste for yeast.