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Fermentation Speaker Series

by Elisa Caffrey, David Zilber, and Justin Sonnenburg

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Latest episodes

Microbial shaping of arctic foodways: A conversation with Aviaja Hauptmann

July 30, 2024 · 1 hr 8 min

We spoke with Dr. Aviaja Hauptmann, an Associate Professor in the Institute of Health & Nature and Head of the Department of SILA (Scientific and Indigenous Teachings on Life in the Arctic). Her work explores the interaction between…
Fermented Foods, Probiotics, and Lactic Acid Bacteria: A conversation with Maria Marco

July 6, 2024 · 1 hr 6 min

Lactic acid bacteria (LAB) play a central role in many fermented foods, including sourdough, kimchi, pickles, olives, zha cai, kefir, ogi, and cheese, among others. These microbes produce lactic acid, which acidifies the fermented food…
Symbiotic yeast in fermentation: A conversation with Chantle Swichkow

June 4, 2024 · 1 hr 8 min

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 her background in mouse genetics to yeast, she studies how yeast strain diversity impacts…
Exploring microbial metagenomes: A conversation with Paul Cotter

May 17, 2024 · 1 hr 4 min

One way to characterize fermented foods is based on where the fermentation microbes come from: either spontaneously acquired from the environment (also known as wild fermentation), from a previous ferment (back-slopping), or from a…
Demystifying microbial communities: A conversation with Ben Wolfe

April 15, 2024 · 1 hr 9 min

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…

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The future of culinary mycology: A conversation with Vayu Hill-Maini

March 26, 2024 · 1 hr 14 min

Along with bacteria and yeast, fungi play an important role in fermentation. We primarily think of Aspergillus oryzae and Rhizopus oryzae, but there are a number of other fungi that are used in food production, including Aspergillus sojae…
In search of yogurt: a conversation with Sevgi Mutlu Sirakova, Dr. Veronica Sinotte, and David Zilber

March 14, 2024 · 1 hr 10 min

One of the most well recognized microbes in food fermentation is Lactobacillus delbrueckii subsp. bulgaricus, used to produce most yogurts today. Originally named Bacillus bulgarian, the name plays homage to Bulgaria where it was first…
Dr. Rob Dunn: What can microbes teach us about human history?

June 23, 2023 · 59 min

Dr. Rob Dunn is an an evolutionary biologist, currently a professor at both the Center for Evolutionary Hologenomics at the University of Copenhagen and in the Department of Applied Ecology at North Carolina State University, where he…
Dr. Maya Hey: What are the social, rhetorical, philosophical dimensions to studying ferments and (gut) health?

June 7, 2023 · 1 hr 0 min

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 and health for the past 15 years and holds degrees in nutrition, food studies, and…
Alex Hozven: What can we learn from 25 years of fermentation practice?

April 20, 2023 · 58 min

Alex Hozven has been fermenting and innovating at The Cultured Pickle Shop in Berkeley for over 25 years with her husband, Kevin Farley. Her experience gives her keen insight into how consumer perception of fermented foods has changed…
Dr. Joshua Evans: What is the connection between fermentation, flavor innovation, and biodiversity?

March 29, 2023 · 60 min

Dr. Evans is a Senior Researcher and Leader of the Sustainable Food Innovation Group at the Center for Biosustainability at the Technical University of Denmark. His multidisciplinary group uses culinary research & development to make…
Dr. Suzanne Devkota: What is the role of fermented foods in clinical practice?

March 16, 2023 · 1 hr 1 min

Dr. Devkota is an Associate Professor at the Cedars-Sinai Division of Gastroenterology and the Director of Microbiome Research at the F. Widjaja Foundation Inflammatory Bowel and Immunobiology Research Institute. Her research investigates…

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About the show

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.