All articles written by Bronwen Percival
Cortney Burns and her husband and co-chef Nick Balla led the team at Bar Tartine in San Francisco’s Mission District for almost six years before departing at the end of 2016 to start their new restaurant, Motze. The unique style that they developed at Bar Tartine and continue at Motze combines ingredients and techniques from around the world with a focus on processing all their ingredients themselves, including the widespread and creative use of microbial foods. We caught up with Cortney in September 2016 to talk about her approach to cooking and microbe wrangling. [click to view the full story]
Arielle Johnson manages the research program for MAD in Copenhagen, Denmark. MAD is a non-profit organization founded by chef Rene Redzepi, devoted to improving both the practical and theoretical understanding of food. Arielle entered the food industry with a PhD in flavor chemistry and perception, but her interests and work are wide-ranging, encompassing new techniques for the kitchen and, of course, fermentation management. In her own words, “My role within the organization is to sort through the existing body of scientific knowledge and find things that we can apply to make the creative process more creative.” [click to view the full story]
Our last Science Digested piece on kimchi looked at the effect of red pepper powder on the progress of fermentation, and its impact on which bacteria dominate at the end. This paper backs up a step and asks: where do these lactic acid bacteria come from in the first place? Which ingredients bring microbial life to kimchi?
When making fermented vegetables, we often add different kinds or amounts of spices. Their impacts on flavor may be obvious, but what do these spices do at the microbial level? A recent study took a careful look at how the addition of red pepper changes the course of microbial development in kimchi.
Henriet et al., International Journal of Food Microbiology. 2014. 191: 36-44. Full text available here.
Within the world of fermented food, salt is usually regarded as a tool for controlling microbial activity rather than as a source of microbial diversity. But recent studies are beginning to reveal that unrefined salts can carry viable and diverse microbial communities. This paper explores the incidence of members of the domain Archaea in a selection of food-grade salts from around the world. [click to view the full story]
The Sirk family own and run the Trattoria La Subida outside the town of Cormons in Friuli-Venezia Giulia, nestled in the hills only a few miles from the Italian-Slovenian border. Led by Mitja’s father, Josko, the Sirks ferment their local Ribolla Gialla grapes into a very unusual and delicious long-macerated and barrel-fermented wine vinegar. [click to view the full story]
Kefir is a thick, sour, and sometimes slightly spritzy fermented milk drink produced through the action of the bacteria and fungi within kefir ‘grains’, a classic example of a SCOBY (Symbiotic Community of Bacteria and Yeasts). Despite a history that dates back several millennia, kefir and the microbes that produce it remain little-understood. Two recent papers from China and Ireland set out to explore the microbial diversity of kefir samples collected from a wide geographical area. One also provides insight into the physical structure of the kefir grain, and the distribution of yeast and bacteria across it. [click to view the full story]
Wooden boards are widely used for aging cheese in Europe and America. While their use has an established track record for utility and safety, it has also been the subject of debate. Food safety regulations on both sides of the Atlantic require food contact surfaces to be sanitizable, and wooden boards are rough and porous, and therefore difficult to disinfect. [click to view the full story]
In 2012, a consortium of French scientists published a practical guide to raw milk microbiology aimed at farmhouse cheesemakers interested in fostering the natural microbial diversity of their milk. They show that healthy and stable microbial communities contribute to cheese safety (as evidenced by some of the research into the microbial biofilms on wooden boards used for aging Reblochon), and are also crucial to cheese flavour. [click to view the full story]
Brennan et al., Appl. Environ. Microbiol. 2002, 68(2): 820-830. What organisms grow on the surface of a semi-soft, pasteurized washed rind cheese during the course of its development? How does inoculation with a commercial strain of Brevibacterium linens affect the development of the rind microbial community? This paper sheds some light on these very pertinent questions. [click to view the full story]