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Fermentation Speaker SeriesAuthor: Elisa Caffrey, David Zilber, and Justin Sonnenburg
The Center for Human Microbiome Studies at Stanford University School of Medicine presents Fermentation and Health Speaker Series, led by Elisa Caffrey, David Zilber, and Dr. Justin Sonnenburg. The goal of this series is to create space to have nuanced conversations around the current understanding and knowledge gaps of fermented food research, and act as a platform to define and promote future fermented food and health projects. Language: en Genres: Health & Fitness, Medicine, Natural Sciences, Science Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Demystifying microbial communities: A conversation with Ben Wolfe
Episode 3
Monday, 15 April, 2024
The microbiome of fermented foods, like any microbiome, is a multi-species microbial community and can include a rich mixture of bacteria, fungi, and yeast all in the same fermented food. The presence of a specific microbe cannot always predict the final quality, safety, or flavor of a fermented food, but studying their interactions gives a richer understanding of these community dynamics. Ben Wolfe, an Associate Professor in the Department of Biology at Tufts University has been exploring these microbial ecologies. Using models such as cheese rinds, sterile baby cabbages, and kombucha, his lab investigates the origins of these fermentation community members, how they interact with each other, and how these communities can evolve and diversify over time.Join our conversation on microbial onramps, phage resistance, and purple cheese…
