Summary
In this episode of Star Talk Cosmic Queries, the hosts Chuck and Neil are joined by Dr. Ariel Johnson, a food scientist and writer, to discuss the science of fermentation and its impact on food. The conversation covers a wide range of topics related to fermentation, including the difference between pickling and fermenting, the safety of consuming fermented foods, and the potential for creating new and unique flavors through fermentation.
The hosts and Dr. Johnson begin by discussing the safety of eating moldy bread and the supposed health benefits of kombucha, a fermented tea made with a special culture of microbes. They also touch upon the use of fermentation in preserving food and the precautions needed to take during the process.
The podcast also delves into the science behind the fermentation process, including the role of wild yeast and bacteria in wine-making and the use of yeasts and bacteria in creating sourdough bread. The conversation also briefly touches upon the topic of genetically engineered crops that can provide all the necessary nutrients for survival.
Towards the end of the episode, the hosts and Dr. Johnson discuss the frontier of fermentation and the potential for creating new and unique flavors through the use of engineered microbes. They mention a company called Ginkgo Bioworks that has created new strains of yeasts that produce flavor molecules and carotenoids, which are precursors to fruity flavors.
Overall, the episode provides an informative and entertaining discussion on the science of fermentation and its impact on food. The hosts and Dr. Johnson offer insights and answer questions from listeners on a wide range of topics related to fermentation, making it an interesting listen for anyone interested in the science of food.
