The bacteria we eat
In this activity, participants will have the opportunity to learn about the relevance of bacteria in the production of food through fermentation processes. Public will learn about the different types of bacteria and their morphological characteristics, as well as their role in the production of fermented foods (cheese, yogurt or kefir) through a game. It will also explain what probiotics, prebiotics, and other members of the biotic family are. Finally, breast milk will be discussed as an exclusive food in humans that contains bacteria and other bioactive components, explaining in an interactive way the benefits of breastfeeding in maternal and infant health and in the development of the microbiota and the immune system.