In this show, we are joined by Dr. Gabriel Perron, who is an Associate Professor of Biology at Bard, Visiting Researcher at NYU and Visiting Researcher at the NY Genome Center. Though his research interests began, and still explore, antibiotic resistance, he has published multiple studies focused on fermentation in the last several years, including research exploring the impact of water chlorination on sourdough starters, the microbial terroir of fermented foods and the genomic strains of a bacteria found in kimchi. In collaboration with the Stone Barns Center for Food and Agriculture, he has recently released research on the nutrient quality and flavor differences of fermenting with post-frost cabbage and carrots. We explore the power of collaborations between scientists and other food system practitioners, discuss interesting findings within Dr. Perron’s studies, and look at the state of fermentation education as well as how DNA sequencing has facilitated a deeper understanding of microbial diversity in fermented foods. 

More information on Dr. Gabriel Perron and the research discussed can be found below: 

Dr. Gabriel Perron

Investigating the microbial terroir of fermented foods produced in a professional kitchen

Seasonal frost improves probiotic and nutrient availability in fermented vegetables

Playlist

Molecular Meditation Hind III / Riley McLaughlin 

Breakthrough / Paul Shaw & David Rogers

The Sauerkraut Song / Diane Oxner

Microbes / Shirley & the DuPonts