Microbiomics Webinar: In SCOBY We Trust - Stories of sourdough, fermentation, and community science

SCOBYs - symbiotic cultures of bacteria and yeast - are typically associated with kombucha production, but SCOBYs are everywhere in fermented foods. The interactions between microbial species dictate many culinary outcomes, from spoilage rates to flavor. Join Dr. Chantle Edillor, Fermented Foods Scientist of the Astera Institute to explore the microbial interactions that drive fermentation in this latest Master the Microbiome webinar.

 
You Will Learn

• The genetics and fitness of yeast
• Tips and tricks for working with sourdough
• The strangest things ever fermented by humans