When a fermented food product is not meeting quality standards, a producer will want to quickly identify the potential causes of poor quality. If microbes are playing a role, it might be helpful to conduct controlled experiments to determine how to control a fermented food microbiome to improve quality.
At the 2018 Science of Artisan Cheese Conference, MicrobialFoods.org co-founder Benjamin Wolfe gave a presentation on how to design experiments to understand links between production practices and cheese quality. While this presentation was specifically designed for cheese producers, the general principles of experimental design are relevant to any fermented food producer.
You can watch this presentation below or using this link to all presentations from the 2018 Science of Artisan Cheese Conference. You can download a PDF file of the slides here: Experimental Design for Cheesemakers Presentation