For over 40 years we've focused on understanding the gut microbiome and developing one product backed by world-leading scientific research - and behind that research is a team of scientists who think about bacteria for a living.
Meet Georgia Milbourne, Fermentation Scientist at Symprove. Georgia's job is to help plan, run, and analyse the fermentation process that turns bacteria into your daily Symprove shot - essentially recreating how Symprove is made, then testing what happens when conditions change.
We sat down with her to talk fermentation science, microscopic ecosystems, and why there's more washing-up involved in her job than you'd expect.
What first got you interested in science?
"I don’t remember anything specific from when I was growing up that made me interested in science. Naturally, I am a pretty curious person so have always taken an interest in how things work and specifically how the body works."
What's your academic and professional background?
"I have a BSc in Biochemistry and an MSc in the Human Microbiome in Health and Disease. My first job outside of university was in a government lab, where I worked on projects screening for pathogens and antimicrobial resistance within UK farms. After this I wanted to find a job which was more geared towards my interest in gut health and specifically the gut microbiome. I saw an advert for a fermentation job at Symprove and it seemed like this would be the perfect fit for me."
When did microbiology specifically become the thing for you?
"It was not until my third year of university, where I was studying biochemistry, that I really fell in love with microbiology. I chose a module that was all about the human microbiome. This is when I first learnt to what extent bacteria in your mouth, on your skin and in your gut can affect our health. I was fascinated with how changes in the bacterial composition in your gut can be associated with seemingly unrelated conditions, like Parkinson’s. This series of lectures really grabbed my interest and was conformation to me that this was the area of research I wanted to go into."
What led you specifically to Symprove?
"I was attracted to Symprove and the role because it combined my love of science with my interest in nutrition and bacteria, and the role these play in promoting overall health."
What is it about bacteria that fascinates you?
"I'm fascinated by how quickly bacteria adapt to their environment. Compared to our cells, theirs divide much faster, exist in far larger populations, and can even swap genetic material directly with one another, all of which lets them evolve at a pace complex organisms like us cannot match."
Is there a particular strain or organism you find genuinely fascinating, and why?
"I remember from university learning about TM7, now known as Saccharibacteria. This group of bacteria live in the oral microbiome but can only survive by attaching onto a host bacterium. These parasitic bacteria hijack the cellular machinery of their hosts, re-routing nutrients to feed themselves and ultimately changing how the host behaves within the rest of the oral microbial community."
What's your actual job title, and what does it mean in practice?
"My job title is Fermentation Scientist. In practice, this means I help plan, execute, and analyse fermentation runs. Essentially, we mimic how the product is made, then change the conditions to see how this might affect the end product or improve the process in some way."
What does a typical day in your role look like?
"A typical day can look very different depending on what's going on. Some days I'm planning and preparing the lab for an experiment, like making media for the bacteria to grow in or pouring plates so we can see our bacteria. Other days I might be analysing data from previous experiments, running smaller screening experiments outside of the bioreactors, or handling the bioreactors themselves."
What tools or equipment do you use most?
"We use bioreactors and pioreactors most often. Bioreactors are essentially mini fermentation tanks where we grow the bacteria. Pioreactors are smaller versions that let you set up multiple runs in parallel and control them all together."
What's a task in your job that would surprise people if they saw it?
"Probably how much washing up is involved."
How much of your job is lab-based versus something else?
"Around 70-90% of my time is lab-based, depending on the week and the projects I'm working on."
What's the coolest part of your job that people wouldn't expect?
"Probably just how much I learn, and the pace of the company as a whole. It's not always the flashy, "textbook cool science" people might expect, but there's rarely a dull day."
What's a project you've worked on that you're genuinely proud of?
"I'm proud of the work we've done adapting our process to help our bacteria grow better within the product - essentially finding ways to make them "happier." It's a good example of how small changes to conditions can meaningfully improve the end result."
What's a skill you've developed here that you didn't expect to need?
“Learning how to talk to a camera.😉”
What's the most rewarding part of your job overall?
"When an experiment goes right, or at least goes how we predicted - it's a nice affirmation that your theory was correct. That said, I also enjoy the process of figuring out why something didn't give us the result we expected. Devising a plan to uncover that is a fun part of the job too."
What do you do outside of work that has nothing to do with science?
"I enjoy practicing yoga and playing tennis. Outside of that, I like walking my dogs, going to the pub with friends, and eating good food."
If you weren't in this field, what do you think you'd be doing instead?
"Maybe trying out a slow-paced life somewhere hot, running a little coffee shop."
If you could tell every Symprove customer one thing about the science behind their daily shot, what would it be?
"Symprove is not just about delivering good bacteria to your gut. The product is fermented, which is an important distinction from simply adding good bacteria to a liquid delivery system. It means the bacteria have been breaking down the sugars in the product over a period of time, allowing them to produce beneficial metabolites which will already exist in the product when you drink it. Those metabolites matter because they promote the growth of the good bacteria that already live in your gut, as well as discouraging the growth of pathogens — the bad guys. So actually, Symprove gives your gut an instant boost of goodness, even before the bacteria get to work!"
Thanks, Georgia.
Find out more about our Symprove scientists
Meet Sasha Atmadjaja, Head of Research and Development at Symprove
Meet Clemency Tilley, Senior Microbiology Scientist at Symprove
To read more about other gut health topics, visit Symprove’s Gut Hub.
