The future of culinary mycology: A conversation with Vayu Hill-Maini
Failed to add items
Sorry, we are unable to add the item because your shopping cart is already at capacity.
Add to Cart failed.
Please try again later
Add to Wish List failed.
Please try again later
Remove from wishlist failed.
Please try again later
Adding to library failed
Please try again
Follow podcast failed
Please try again
Unfollow podcast failed
Please try again
The future of culinary mycology: A conversation with Vayu Hill-Maini
-
Narrated by:
-
By:
About this listen
Along with bacteria and yeast, fungi play an important role in fermentation. We primarily think of Aspergillus oryzae and Rhizopus oryzae, but there are a number of other fungi that are used in food production, including Aspergillus sojae, Monascus purpureus. We wanted to talk to Dr. Vayu Hill-Maini, postdoctoral Fellow at the Joint Bioengineering Institute at University of California Berkeley, working in the lab of Jay Keasling, who has been approaching research into filamentous fungi in two ways.
adbl_web_global_use_to_activate_T1_webcro805_stickypopup
No reviews yet