Demystifying microbial communities: A conversation with Ben Wolfe
Impossibile aggiungere al carrello
Rimozione dalla Lista desideri non riuscita.
Non è stato possibile aggiungere il titolo alla Libreria
Non è stato possibile seguire il Podcast
Esecuzione del comando Non seguire più non riuscita
Demystifying microbial communities: A conversation with Ben Wolfe
-
Letto da:
-
Di:
A proposito di questo titolo
The microbiome of fermented foods, like any microbiome, is a multi-species microbial community and can include a rich mixture of bacteria, fungi, and yeast all in the same fermented food. The presence of a specific microbe cannot always predict the final quality, safety, or flavor of a fermented food, but studying their interactions gives a richer understanding of these community dynamics.
Ben Wolfe, an Associate Professor in the Department of Biology at Tufts University has been exploring these microbial ecologies. Using models such as cheese rinds, sterile baby cabbages, and kombucha, his lab investigates the origins of these fermentation community members, how they interact with each other, and how these communities can evolve and diversify over time.
Join our conversation on microbial onramps, phage resistance, and purple cheese…