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.
Fermentation Speaker Series
Claim This Podcastby Elisa Caffrey, David Zilber, and Justin Sonnenburg
4.5(14 reviews)
15 episodes
Updated Weekly
Accepts GuestsHas SponsorsLocation 🇺🇸
Podcast Overview
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
🇺🇲
Publishing Since
1/25/2023
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Recent Episodes
July 30, 2024
Microbial shaping of arctic foodways: A conversation with Aviaja Hauptmann
<p>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 microbiology, diet, and the environment, focusing on Inuit food microbiomes and Indigenous food sovereignty. She is examining gastrophagy as a way of connecting animal gut, food, and human gut microbiomes.</p><p>Join our conversation on hybrid fermentation, probiotics, and the open questions in health and fermentation studies.</p>
July 30, 2024
Microbial shaping of arctic foodways: A conversation with Dr. Aviaja Hauptmann
<p>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 microbiology, diet, and the environment, focusing on Inuit food microbiomes and Indigenous food sovereignty. She is examining gastrophagy as a way of connecting animal gut, food, and human gut microbiomes.</p><p>Join our conversation on hybrid fermentation, probiotics, and the open questions in health and fermentation studies.</p>
July 6, 2024
Fermented Foods, Probiotics, and Lactic Acid Bacteria: A conversation with Dr. Maria Marco
<p>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, making it both safe and tasty. Specific LAB strains have also been characterized as probiotics. But how do LAB found in fermented foods differ from probiotics? And what exactly defines a probiotic?</p><p>We spoke with Dr. Maria Marco, a Professor in the Department of Food Science and Technology at the University of California, Davis. Her lab primarily focuses on lactic acid bacteria in food systems and the mammalian digestive tract. She has authored and collaborated on numerous important papers covering fermentation and health, probiotics, and the future of the fermented food field.</p><p>Join our conversation on hybrid fermentation, probiotics, and the open questions in health and fermentation studies.</p>
15 total episodes available
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This podcast updates weekly.
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Yes, this podcast regularly features guests.
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