Fermentation Worlds: Indigenous Australian Beverage Yeasts and Their Fermentation Potential

SpoilControl’s Webinar Series on Fermented Beverages Across the World In this session, we explore yeast isolates from fermented beverages produced by Australia’s Indigenous Peoples and their broader fermentation potential. The webinar connects the diversity of traditional fermented beverages with scientific approaches to characterising yeasts and exploring their potential applications. Speaker: Dr. Cristian Varela Lecturer – Honours Coordinator School of Agriculture, Food and Wine College of Science – Adelaide University About this webinar: “Characterising Yeast Isolates from Fermented Beverages Produced by Australia's Indigenous Peoples and Their Broader Fermentation Potential” focuses on the study of yeasts associated with these beverages. It explores how characterising yeast isolates can help us understand their fermentation properties and assess their potential for use in other fermentation contexts. This session explores: Yeast isolates from fermented beverages produced by Australia’s Indigenous Peoples The characterisation of yeasts and their fermentation properties The microbial diversity associated with traditional fermented beverages The broader fermentation potential of these yeast isolates Connections between traditional fermented beverages and fermentation research This webinar is part of the “Fermented Beverages Across the World” series, organized within the SpoilControl project, funded by the European Union. The SpoilControl project focuses on improving the quality and safety of fermented beverages through a better understanding and control of spoilage microorganisms, while exploring the diversity of fermentation practices and products around the world.