imd in Indonesia
The Great Microbial Odyssey "Decoding the Earth's Dark Matter to Orchestrate a Sustainable Future"
When: 19 September
Time: 08:00 - 16:00
Where: Institut Teknologi Bandung / 10 Ganesha Street, Lebak Siliwangi, Coblong District, Bandung City, West Java 40132, Indonesia
International Microorganism Day (IMD) 2026, hosted by HIMAMIKRO "Archaea" ITB, explores microbial "dark matter" for sustainable solutions. Running from September to November 2026, it features UMKM fermentation and Petri Dish Art workshops, national competitions, and a main event at ITB Ganesha with exhibitions, symposiums, and an awarding night.
The IMD 2026 MSME Collaboration Workshop on Saturday, September 19, 2026, themed "Fermentation in Action: From Wild Microbes to Sustainable Food Systems," bridges cutting-edge microbiological science with local enterprises. Tailored for MSME actors, student entrepreneurs, innovators, and the public, the workshop aims to accelerate technology transfer, promote sustainable business practices, and convert scientific research into commercial solutions. The interactive event features two practical modules combining expert presentations, hands-on crafting, and troubleshooting Q&A sessions. In the morning module, an artisanal sourdough baker leads participants through sourdough biology, dough science, and the symbiotic relationship between wild yeast (*Saccharomyces exiguus*) and lactic acid bacteria (*Lactobacillus sanfranciscensis*). In the afternoon module, a fermented beverage specialist guides attendees through SCOBY dynamics, wild fermentation safety, and brew mixology to create custom botanically-infused Kombucha or Milk Kefir. By connecting scientific theory with real-world application, participants acquire the practical skills and technical understanding needed to integrate sustainable, microbe-based fermentation techniques directly into local food production.
Programme of the day
Theme: Fermentation in Action: From Wild Microbes to Sustainable Food Systems
Featured Partners: UMKM 1 (Artisanal Sourdough Bakery) & UMKM 2 (Probiotic & Fermented Beverage Enterprise)
08:30 – 09:00 (30 mins) | Open Gate
Participant check-in, distribution of workshop kits (including aprons, starter samples, and guides), and seating.
09:00 – 09:15 (15 mins) | Opening Remarks
Welcome by the MC, opening speech by the Head of HIMAMIKRO "Archaea" ITB, and an overview of the workshop objectives.
09:15 – 09:45 (30 mins) | Explanation / Presentation (UMKM 1)
Session 1: The Biology of Sourdough. An interactive presentation by the UMKM 1 Founder/Baker on wild yeast (Saccharomyces exiguus) and lactic acid bacteria (Lactobacillus sanfranciscensis) symbiosis, hydration levels, and dough science.
09:45 – 10:45 (60 mins) | On-Going Workshop (UMKM 1)
Hands-On Sourdough Crafting. Participants actively feed live wild cultures, learn stretch-and-fold techniques, and shape individual dough loaves to take home for baking.
10:45 – 11:15 (30 mins) | Q&A Session
An open floor for participants to ask about yeast cultivation troubleshooting, commercial scaling, and sourdough microbiology.
11:15 – 13:00 (105 mins) | Break (ISHOMA)
Lunch break, networking, prayer time, and workshop area reset for Session 2.
13:00 – 13:10 (10 mins) | Opening Remarks
Re-opening of the afternoon session and introduction of UMKM 2.
13:10 – 13:40 (30 mins) | Explanation / Presentation (UMKM 2)
Session 2: Probiotic Brewing & Beverage Fermentation. A presentation by a UMKM 2 Specialist on SCOBY dynamics, wild fermentation safety, secondary flavor infusions, and microbial organic acid production (e.g., Kombucha / Milk Kefir).
13:40 – 14:40 (60 mins) | On-Going Workshop (UMKM 2)
Hands-On Brew Mixology & Fermentation. Participants create custom secondary fermentation bottles using natural botanicals, fruits, and live starter tea/kefir grains under guided supervision.
14:40 – 15:10 (30 mins) | Q&A Session & Closing
Final Q&A on beverage fermentation and commercial viability, followed by closing remarks, certificate awards to the UMKMs, and a group photo.
