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Chapters & Sections (71)
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0:01
Welcome and Context for Fermentation Discussion
1:03
Guest Introduction and Expertise
2:38
Fermentation in Food Preservation
3:38
Fermentation in History and Nature
4:08
Examples of Fermentation in Everyday Life
4:39
Fermenting Vegetables and Fruits
6:43
Preservation Techniques and Microbes
7:14
Fermenting Microbial Cocktail and Fermented Cabbage vs Pickled Cabbage
8:17
Fermentation, Vinegar, and Pickling Methods
8:47
Wild Yeasts and Bacteria on Grape Skins
9:53
Fermented Food Safety and Spoilage
10:55
Historical Development of Fermentation and Spoilage
11:27
Comparison of Moldy Bread and Cheese
13:34
Kombucha Production and Microbiology
14:04
Taste and Quality of Kombucha
14:34
Kombucha Scoby Origin Story
15:06
Kombucha Origins and Fermentation
15:38
Scientific Perspective on Kombucha
17:11
Kombucha Health Benefits and Skepticism
18:12
Kombucha as Probiotic and Gut Health
18:43
Taste and Flavor of Kombucha
19:44
Food Chemist Background and Expertise
20:47
Fermentation in the Wild and Mammals
21:50
Wild Fermentation in Wine Production
22:20
Fruit Fermentation and Animal Behavior
23:22
Ethanol Effects on Central Nervous Systems
24:56
Pickled Sausages and Refrigeration
25:26
Acetic Acid's Toxicity and Preservative Properties
25:57
Chemistry of Acidity and Preservation
27:30
Water Activity and Preservation
29:03
High Salt and Fermentation
30:06
Soy Sauce Fermentation and Spoilage Microbes
30:38
Visible Mold and Food Preservation
32:11
Fermentation Precautions and Cosmic Queries
32:42
The Risk of Microbial Mutations in Fermentation
33:44
Microbial Evolution and Mutation
34:14
Clarifying Microbial Behavior
36:16
Precautions for Homemade Wine
36:19
Wild Yeast and Bacteria in Fermentation
37:55
Mold Wine and Antimicrobial Compounds
38:56
Sourdough Bread and Microbial Fermentation
39:58
Yeast Activity and Sourdough Starter Dynamics
40:30
Movie References to Food and Nutrition
41:00
Genetically Engineered Crops for Apocalypse Survival
42:03
Food Storage and Self-Sufficiency in the Face of Disaster
43:38
Importance of Biodiversity in Food Systems for Apocalypse Scenarios
44:10
Interview with Soilent Creator and Founder
44:44
Incorporating Base Amino Acids from Low-Food-Chain Sources into Food Systems
45:14
Future Scenarios Involving Algae as a Food Source
46:15
NASA's Use of Chemistry to Ferment Foods for Astronauts on the ISS
47:16
NASA's Approach to Food in Space and Fermentation
49:23
Fermentation Frontier and Inventing New Foods
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