Rephonic
Artwork for Fermentation Cast
Fermentation
Koji
Miso
Kombucha
Rotfest
Sauerkraut
Yeast
Sourdough
Tempeh
Yogurt
Japan
Wild Fermentation
Lactic Acid Bacteria
Pigeon Feather Liquor
Bread-Making
Beer
Shoyu
Soy Sauce
Vitamin B12
Biodiversity

This podcast will alleviate your fears of microbes! We will tell you more about fermentation by combining science and practice in a bi-weekly episode introducing a new fermented product. We will build your knowledge from the very basics all the way to futuristic fermentations.

PublishesTwice monthlyEpisodes22Founded2 years ago
Number of ListenersCategories
ArtsFood

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Artwork for Fermentation Cast

Latest Episodes

[Level: Expert]

Disrespectfully speaking ;-) , you might call our last guest of the Bolzano episodes a high brow milkman. Alan Kelly is a professor specialised in the science of milk. He sees milk as a liquid that wants to be a solid. Like a box of... more

[Level: Advanced]

Our next interviewee has something to be envious about: a collection of micro-organisms isolated from fermented foods. At the University of Ljublana Neža Čadež works on using this collection for all kinds of new fermented foods. I... more

[Level: Advanced]

This is our second report from the International Conference on Fermented Foods in Bolzano. Oscar Boronat Nielsen, a fermentation scientist and huge foodie, explains us how he combines starters for tempeh and soy sauce to create a ... more

[Level: Advanced]

This is the first episode of four covering Ivana's visit to the International Conference on Fermented Foods in Bolzano, where four interviews took place with fermentation SUPER specialists. The first conversation is with Emanuele ... more

Key Facts

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Recent Guests

Neža Čadež
Fermentation scientist at the University of Ljubljana
University of Ljubljana
Episode: S2E4 taming wild yeasts
Oscar Boronat Nielsen
PhD student combining research with a background in fine dining and fermentation.
Barcelona School of Tourism and Hospitality
Episode: S2E3 co-fermenting fungi for better tempeh
Emanuele Zannini
Professor in food science at University La Sapienza and research professor at University College Cork
University La Sapienza, University College Cork
Episode: S2E2 the future of fermented foods
David Zilber
Chef and food scientist, known for his work in fermentation
Novonesis
Episode: S1E17 David Zilber
Brian Francis
Representative from Nature's Find, focused on nutritional fungi protein
Nature's Find
Episode: S1E14 futuristic ferments at Expo West
Eric Pothaus
Flavor specialist at Genio Biotechnology focusing on enzyme-modified dairy
Genio Biotechnology
Episode: S1E14 futuristic ferments at Expo West
Adnan Öner
CEO of Farmless, working on protein production through fermentation processes
Farmless
Episode: S1E14 futuristic ferments at Expo West
Bert Mölder
Responsible for daily operations at Tomasu brewery
Tomasu
Episode: S1E13 shoyu
Saki Morita
Home fermenter and special guest from Japan
Episode: S1E12 miso - special!

Hosts

Ivana
Co-host and fermentation guru, knowledgeable about the science and practice of fermentation, known for her engaging discussion style and practical insights.
Tessa
Co-host and chef with a passion for culinary arts, bringing a practical perspective on food and fermentation, as well as valuable culinary techniques to the discussion.

Reviews

4.9 out of 5 stars from 53 ratings
  • Keep this going!

    I just discovered this podcast and listened to every episode. It is fascinating and uplifting.

    Apple Podcasts
    5
    808Tutu702
    United States4 months ago
  • Love this!

    This is amazing!! I’m a PhD student and part of my work is related to fermentation. Your podcast has helped me understand a lot! Thank you very much and please keep it coming!

    Apple Podcasts
    5
    Parnian rzv
    Canadaa year ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

Many reviews note how the podcast has been beneficial for those involved in food science or culinary education, praising its approach to fermentation topics.
Listeners express excitement about the insightful content, often highlighting its educational value and engaging discussions.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Apple Podcasts
#155
United Kingdom/Arts/Food
Apple Podcasts
#168
Canada/Arts/Food
Apple Podcasts
#34
Germany/Arts/Food
Apple Podcasts
#211
Australia/Arts/Food
Apple Podcasts
#22
Netherlands/Arts/Food
Apple Podcasts
#37
New Zealand/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

S2E4 taming wild yeasts
Q: Are there any other gluten-free grains that people can use to make beers at home?
Yes, millet is another gluten-free grain that can be used to make beer, but yeast adaptation is necessary.
S2E4 taming wild yeasts
Q: How does that work? How do I evolve something in my lab without using genetic modification?
The approach involves reusing the same yeast strain over many fermentations to encourage evolution without genetic modification.
S2E4 taming wild yeasts
Q: Could you briefly describe the work that you presented yesterday during the conference?
The work involves producing a gluten-free beer from buckwheat by isolating and evolving specific yeast strains.
S2E3 co-fermenting fungi for better tempeh
Q: And after you cook it, does it still taste like mushrooms or does it taste more savory?
It changed a little bit. You can get more roasty, nutty aromas that generally are more accepted.
S2E3 co-fermenting fungi for better tempeh
Q: So, can you also imagine... So first of all, for the listeners that don't know what okara looks like, it's basically like a ground bean flour, right?
Exactly. Yeah, it's a humid flour, quite feverish, okay, if you can imagine, yes, like a little bit coarser than a wheat flour.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

Listeners per Episode
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Frequently Asked Questions About Fermentation Cast

What is Fermentation Cast about and what kind of topics does it cover?

The podcast explores the fascinating world of fermentation, aiming to educate listeners on the science and practice behind various fermented products. Each episode features discussions that range from the basic principles of fermentation to innovative future applications, providing insights through expert interviews and practical advice. Notable themes include the diverse uses of fermentation in food production, sustainability in food technology, and cultural aspects surrounding traditional fermentation methods. This series caters to both enthusiasts and professionals in the food and beverage industry, making it a valuable resource for anyone interested in the culinary and scientific dimensions of fermentation.

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1. Radiolab
2. Poetry Unbound
3. Ologies with Alie Ward
4. This American Life
5. AD Voetbal podcast

How many episodes of Fermentation Cast are there?

Fermentation Cast launched 2 years ago and published 22 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

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What guests have appeared on Fermentation Cast?

Recent guests on Fermentation Cast include:

1. Neža Čadež
2. Oscar Boronat Nielsen
3. Emanuele Zannini
4. David Zilber
5. Brian Francis
6. Eric Pothaus
7. Adnan Öner
8. Bert Mölder

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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