61 min listen
In search of yogurt: a conversation with Sevgi Mutlu Sirakova, Dr. Veronica Sinotte, and David Zilber
In search of yogurt: a conversation with Sevgi Mutlu Sirakova, Dr. Veronica Sinotte, and David Zilber
ratings:
Length:
70 minutes
Released:
Mar 14, 2024
Format:
Podcast episode
Description
One of the most well recognized microbes in food fermentation is Lactobacillus delbrueckii subsp. bulgaricus, used to produce most yogurts today. Originally named Bacillus bulgarian, the name plays homage to Bulgaria where it was first isolated in 1905. But before we isolated this microbe and cultured it to use as a starter, how was yogurt made?With the help of Sevgi’s family and insight from the rest of the community, Sevgi, Veronica and David traveled to Nova Mahala, Bulgaria to explored how rituals around yogurt making impacts the microbial community and final flavor of yogurt.
Released:
Mar 14, 2024
Format:
Podcast episode
Titles in the series (10)
David Zilber: How should we think about fermentation and health? by Fermentation Speaker Series