Science Cafe - The Science of Fermentation

Science Cafe - Tuesday December 1st. Dr Caroline Gilmartin — Microbiologist, fermentation specialist and author From yoghurt and cheese to kimchi, kefir, sauerkraut and kombucha, fermented foods have been part of human diets for thousands of years. Long before anyone knew that microorganisms existed, people were harnessing the activities of bacteria, yeasts and fungi to preserve food, create new flavours and improve its nutritional value. Today, fermented foods are enjoying a remarkable revival, fuelled partly by growing scientific interest in our gut microbiome and its possible influence on health. But what actually happens during fermentation? Which microorganisms are involved, and how do they transform everyday ingredients into something quite different? And what does the science really tell us about the supposed health benefits? Our December speaker, Dr Caroline Gilmartin, has a PhD in microbial genetics and over 15 years of practical experience with fermentation. Through her Brist