On Demand
In SCOBY We Trust
Stories of sourdough, fermentation, and community science.
Watch On DemandFeatured Speaker
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Chantle Edillor, Ph.D.Fermented Foods Scientist
Astera Institute, Microcosm Foods
SCOBY - symbiotic cultures of bacteria and yeast are typically associated with kombucha production, but the truth is SCOBYs are everywhere in fermented foods. The interactions between microbial species dictate a lot of outcomes, from spoilage to flavor.
You Will Learn:
- About genetics and fitness in yeast
- Tips and tricks about working with sourdough
- About the strangest things fermented by humans
Join us to explore the science behind microbial interactions in fermentation.
Learn More About The Technologies in this Webinar
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ZymoBIOMICS Microbial Community Standard
Ensure NGS accuracy and data reproducibility
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ZymoBIOMICS DNA Miniprep Kit
Provide robust microbial DNA purification with unbiased lysis and PCR inhibitor removal for down...
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Get Premium-Quality Results with Shotgun Metagenomic Sequencing Service
Unbiased microbe detection
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