Café Scientifique: The Bacteria Behind Better Fermented Foods

Traditional fermented bamboo shoots are an important part of the culinary heritage of many Asian communities, valued for their distinctive flavour, nutritional benefits, and natural fermentation processes. However, spontaneous fermentation can lead to inconsistent product quality, safety, and nutritional value.

Join Dr Viengvilaiphone Botthoulath of Straw Innovations Ltd.'s talk as she explores how probiotic starter cultures can be used to enhance traditional fermented bamboo shoot production while preserving its cultural heritage and unique sensory characteristics. Drawing on research in lactic acid bacteria, fermentation, and microbial genomics, the presentation will highlight how selected beneficial microorganisms can improve fermentation consistency, enhance food safety, reduce naturally occurring toxins, and increase nutritional value. It will also discuss the potential of combining traditional knowledge with modern food microbiology to develop safer, healthier, and more sustainable fermented foods for the future.

Café Scientifique is a place where anyone can come to explore the latest ideas in science and technology. Meetings take place in cafes, bars, restaurants and even theatres, but always outside a traditional academic context. Anyone is welcome to come and learn something new, ask questions, and join in the discussion.