29 min
6.4. Traditional Fermentation 🍷 Yogurt, Kimchi and Wine with Empirical Spirits Co-Founder Lars Williams Red to Green Food Sustainability 🥩🔬♻️
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- Entrepreneurship
We all have eaten fermented foods. Fermented foods are known to be great for the gut microbiome. But why is that the case? You will find out in this episode.
Some of the earliest archaeological evidence of fermentation is 13,000 years old. These residues of beer were found in Haifa, Israel.
For the longest time, humanity used fermentation without a clue what it's was all about.
You may remember Louis Pasteur from our food history episode on canning. He is known as the father of fermentation, as he uncovered the process in 1857.
Pasteur proved that living cells, yeast, were making sugar to alcohol. And that a microscopic plant caused the souring of milk - the lactic acid fermentation. You will hear more about it in a bit.
Pasteur figured microorganisms are responsible for good and bad fermentations, which spoil the taste of milk, wine and vinegar. He tested whether heat could sterilize products, and he was right. We now know this process as pasteurization.
That led him to suspect that microorganisms may also be causing disease and enabled the development of vaccines.
During this season, we covered biomass, precision fermentation and gas fermentation. Before we move on to other topics, we round it up by looking into the past - traditional fermentation, also known as microbial fermentation.
You will hear from Lars Williams, co-founder of Empirical Spirits, "The Man Behind The World’s Most Innovative Distillery" according to Forbes. They incorporate fermentation deeply into their process of making novel alcoholic drinks.
LINKS
Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Hashtags and topics of the episode
Microbial Fermentation
microbial fermentation process
microorganisms in fermentation
sauerkraut history
Traditional fermentation
Kimchi fermentation
Kombucha fermentation
Lactic acid fermentation
Alcohol fermentation
acetic fermentation
Topics and hashtags of the season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
We all have eaten fermented foods. Fermented foods are known to be great for the gut microbiome. But why is that the case? You will find out in this episode.
Some of the earliest archaeological evidence of fermentation is 13,000 years old. These residues of beer were found in Haifa, Israel.
For the longest time, humanity used fermentation without a clue what it's was all about.
You may remember Louis Pasteur from our food history episode on canning. He is known as the father of fermentation, as he uncovered the process in 1857.
Pasteur proved that living cells, yeast, were making sugar to alcohol. And that a microscopic plant caused the souring of milk - the lactic acid fermentation. You will hear more about it in a bit.
Pasteur figured microorganisms are responsible for good and bad fermentations, which spoil the taste of milk, wine and vinegar. He tested whether heat could sterilize products, and he was right. We now know this process as pasteurization.
That led him to suspect that microorganisms may also be causing disease and enabled the development of vaccines.
During this season, we covered biomass, precision fermentation and gas fermentation. Before we move on to other topics, we round it up by looking into the past - traditional fermentation, also known as microbial fermentation.
You will hear from Lars Williams, co-founder of Empirical Spirits, "The Man Behind The World’s Most Innovative Distillery" according to Forbes. They incorporate fermentation deeply into their process of making novel alcoholic drinks.
LINKS
Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Hashtags and topics of the episode
Microbial Fermentation
microbial fermentation process
microorganisms in fermentation
sauerkraut history
Traditional fermentation
Kimchi fermentation
Kombucha fermentation
Lactic acid fermentation
Alcohol fermentation
acetic fermentation
Topics and hashtags of the season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
29 min