Fermentation Speaker Series
Activity Overview
Episode publication activity over the past year
Episodes
Microbial shaping of arctic foodways: A conversation with Aviaja Hauptmann
30 Jul 2024
Contributed by Lukas
We spoke with Dr. Aviaja Hauptmann, an Associate Professor in the Institute of Health & Nature and Head of the Department of SILA (Scientific and ...
Fermented Foods, Probiotics, and Lactic Acid Bacteria: A conversation with Maria Marco
06 Jul 2024
Contributed by Lukas
Lactic acid bacteria (LAB) play a central role in many fermented foods, including sourdough, kimchi, pickles, olives, zha cai, kefir, ogi, and cheese,...
Symbiotic yeast in fermentation: A conversation with Chantle Swichkow
04 Jun 2024
Contributed by Lukas
Dr. Chantle Swichkow, a postdoc in Leonid Kruglyak’s lab at UCLA, has been exploring the role of yeast in these symbiotic interactions. By applying ...
Exploring microbial metagenomes: A conversation with Paul Cotter
17 May 2024
Contributed by Lukas
One way to characterize fermented foods is based on where the fermentation microbes come from: either spontaneously acquired from the environment (als...
Demystifying microbial communities: A conversation with Ben Wolfe
15 Apr 2024
Contributed by Lukas
The microbiome of fermented foods, like any microbiome, is a multi-species microbial community and can include a rich mixture of bacteria, fungi, and ...
The future of culinary mycology: A conversation with Vayu Hill-Maini
26 Mar 2024
Contributed by Lukas
Along with bacteria and yeast, fungi play an important role in fermentation. We primarily think of Aspergillus oryzae and Rhizopus oryzae, but there a...
In search of yogurt: a conversation with Sevgi Mutlu Sirakova, Dr. Veronica Sinotte, and David Zilber
14 Mar 2024
Contributed by Lukas
One of the most well recognized microbes in food fermentation is Lactobacillus delbrueckii subsp. bulgaricus, used to produce most yogurts today. Orig...
Dr. Rob Dunn: What can microbes teach us about human history?
23 Jun 2023
Contributed by Lukas
Dr. Rob Dunn is an an evolutionary biologist, currently a professor at both the Center for Evolutionary Hologenomics at the University of Copenhagen a...
Dr. Maya Hey: What are the social, rhetorical, philosophical dimensions to studying ferments and (gut) health?
07 Jun 2023
Contributed by Lukas
Dr. Maya Hey is a researcher at the Centre for the Social Study of Microbes, based in the University of Helsinki. She has been studying fermentation a...
Alex Hozven: What can we learn from 25 years of fermentation practice?
20 Apr 2023
Contributed by Lukas
Alex Hozven has been fermenting and innovating at The Cultured Pickle Shop in Berkeley for over 25 years with her husband, Kevin Farley. Her experienc...
Dr. Joshua Evans: What is the connection between fermentation, flavor innovation, and biodiversity?
29 Mar 2023
Contributed by Lukas
Dr. Evans is a Senior Researcher and Leader of the Sustainable Food Innovation Group at the Center for Biosustainability at the Technical University o...
Dr. Suzanne Devkota: What is the role of fermented foods in clinical practice?
16 Mar 2023
Contributed by Lukas
Dr. Devkota is an Associate Professor at the Cedars-Sinai Division of Gastroenterology and the Director of Microbiome Research at the F. Widjaja Found...
David Zilber: How should we think about fermentation and health?
25 Jan 2023
Contributed by Lukas
In this first talk, David Zilber presents a framework through which to consider fermentation and health research.