The future of culinary mycology: A conversation with Vayu Hill-Maini
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The future of culinary mycology: A conversation with Vayu Hill-Maini
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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.
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