Ethnozymology and TEK of the Environmental Microbiome

An underrepresented aspect of Traditional Ecological Knowledge (TEK) in the ethnobiological literature concerns the knowledge and use of microbiota found in different ecological niches. We use the term ethnozymology here to describe this unique set of TEK, which encompasses traditional fermentation practices involving the autochthonous microbiota found on the plant ingredients and from other natural sources for the transformation of raw materials into value-added products. In this talk, we will explore the important role of microbiota to human health through use of a case study (based on a 2012 field study in NE Albania) on fermented food and medicinal products considered to be healthy by the Gorani. Lastly, we will discuss local practices concerning healthy fruit “sodas” made from wild fruits (e.g.,  Prunus spp.), lacto-fermented vegetables (e.g., Lycopersicon esculentum) and an assortment of fermented dairy products, in which specific plants (e.g., Urtica dioica roots) are used for the starter culture.