Rephonic
Artwork for Fermentation Cast
Fermentation
Koji
Miso
Kombucha
Rotfest
Sauerkraut
Yeast
Sourdough
Tempeh
Yogurt
Japan
Wild Fermentation
Vanilla
Lactic Acid Bacteria
Pigeon Feather Liquor
Bread-Making
Beer
Shoyu
Soy Sauce
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 monthlyEpisodes25Founded2 years ago
Number of ListenersCategories
FoodArts

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Artwork for Fermentation Cast

Latest Episodes

[Level: medium]

A lot of the more famous koji ferments require a lot of time: soy sauce, miso, sake. It goes from weeks to even months. In this episode we discuss an application that can be finished within a day, even within only 2 hours if you use ... more

[Level: medium]

In the West, we often speak about koji as if it is one single thing, and as if it is just what you add to a miso to start the fermentation. In reality, koji has a much wider meaning. During this episode we discuss what is encompassed... more

[Level: medium]

The next batch of episodes are all about koji. The first we dive deeper into the making process, which we briefly touched upon in season 1. There’s a lot more to this fluffy friend than a simple growth of 2 days! We discuss growth ph... more

[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

Key Facts

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Recent Guests

Maxene Graze
Co-writer and illustrator of the Koji Collection Substack, combining data skills with fermentation practices.
Episode: S2E6 recognising good and bad koji
Professor Alan Kelly
Fermentation scientist and cheese making expert
University College Cork
Episode: S2E5 how different rennets affect cheese fermentations
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

Hosts

Ivana
Host and fermentation guru known for her engaging discussions on various fermentation processes and products.
Tessa
Co-host and chef with a passion for exploring culinary applications of fermentation.

Reviews

4.9 out of 5 stars from 57 ratings
  • Keep this going!

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

    Apple Podcasts
    5
    808Tutu702
    United States5 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.

It has been noted as a helpful resource for students and professionals in the food and fermentation fields, enhancing their understanding of the subject.
Listeners commend the fascinating and uplifting nature of the content, finding it informative and engaging.

Chart Rankings

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

Apple Podcasts
#150
United Kingdom/Arts/Food
Apple Podcasts
#118
Australia/Arts/Food
Apple Podcasts
#154
Germany/Arts/Food
Apple Podcasts
#35
Spain/Arts/Food
Apple Podcasts
#56
Norway/Arts/Food
Apple Podcasts
#119
Netherlands/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

S2E5 how different rennets affect cheese fermentations
Q: How can home fermenters experiment with different types of coagulants or rennet?
Home fermenters can purchase rennet in various forms and experiment with coagulants like plant extracts or rennet from different sources.
S2E5 how different rennets affect cheese fermentations
Q: What makes rennet from a cow's stomach so special compared to other rennets that can be used?
The enzyme chymosin in cow rennet is very specific in targeting a bond in casein, minimizing protein loss during cheese-making.
S2E5 how different rennets affect cheese fermentations
Q: Could you briefly explain what exactly rennet is for those who don't know?
Rennet is a coagulant used in cheese-making, with a history tied to coagulation and the use of calf's stomachs in ancient times.
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.

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?

This podcast explores the fascinating world of fermentation, blending scientific insights with practical applications across a wide array of topics. Listeners can expect engaging discussions on the production and use of various fermented products, from traditional staples like tempeh and shoyu to innovative plant-based alternatives and futuristic fermentation techniques. Episodes often feature expert guests, including scientists and culinary professionals, who share their knowledge and experiences. This collaborative approach not only demystifies fermentation but also inspires creativity in cooking and sustainable food practices.

Where can I find podcast stats for Fermentation Cast?

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How many listeners does Fermentation Cast get?

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Which podcasts are similar to Fermentation Cast?

These podcasts share a similar audience with Fermentation Cast:

1. ZOE Science & Nutrition
2. The Diary Of A CEO with Steven Bartlett
3. The Food Programme
4. Articles of Interest
5. Up First from NPR

How many episodes of Fermentation Cast are there?

Fermentation Cast launched 2 years ago and published 25 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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Where can I see ratings and reviews for Fermentation Cast?

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What guests have appeared on Fermentation Cast?

Recent guests on Fermentation Cast include:

1. Maxene Graze
2. Professor Alan Kelly
3. Neža Čadež
4. Oscar Boronat Nielsen
5. Emanuele Zannini
6. David Zilber
7. Brian Francis
8. Eric Pothaus

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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