61 min listen
The future of culinary mycology: A conversation with Vayu Hill-Maini
The future of culinary mycology: A conversation with Vayu Hill-Maini
ratings:
Length:
74 minutes
Released:
Mar 26, 2024
Format:
Podcast episode
Description
Along with bacteria and yeast, fungi play an important role in fermentation. We primarily think of Aspergillus oryzae and Rhizopus oryzae, but there are a number of other fungi that are used in food production, including Aspergillus sojae, Monascus purpureus. We wanted to talk to Dr. Vayu Hill-Maini, postdoctoral Fellow at the Joint Bioengineering Institute at University of California Berkeley, working in the lab of Jay Keasling, who has been approaching research into filamentous fungi in two ways.
Released:
Mar 26, 2024
Format:
Podcast episode
Titles in the series (10)
David Zilber: How should we think about fermentation and health? by Fermentation Speaker Series