Belly-button brie? Bacteria from human bodies create artsy cheese
Nothing to add here. Really the title of this story says it all… I’ve been hoping to post more often about food microbiology so here we go.
View ArticleContinuing debate and discussion about FDA vs. the cheesemakers
Well if you have not yet read Russell Neches post on wooden cheeseboards and the FDA you should. Cheeseboards on the chopping block : Survival on wood and plastic surfaces. I am writing here as a...
View ArticleWork of Rachel Dutton on a fascinating human-made microbial ecosystem –...
Earlier this week I saw a fascinating talk by Rachel Dutton on the microbial communities in cheese rinds. Rachel is currently a Bauer Fellow at Harvard University and for the last few years she has...
View ArticleBacterial Yin and Yang of Cheese
Cheese has often been studied as a microbe-rich environment. The variety of interactions in one of the tastiest foods on earth (personal opinion) is still only just being discovered. A recent paper...
View ArticleRecent papers, September 6, 2015
Here are the microbiology of the built environment papers that were already featured on my MicrobiomeDigest blog this week, all in one handy edition. The first paper is about dust, so Siouxsie &...
View ArticleRecent papers, October 30, 2015
The latest papers on microbiome of buildings and other objects used by humans. Today, we have microbiomes of water reservoirs and plumbing pipes, Brazilian money notes, an Italian cheese factory, and a...
View ArticleThe cheese microbiome as a model. system continues to yield useful results
The “cheese microbiome” as a model system continues to yield useful results. Model systems for microbiome & microbial ecology studies are really important and it is great to see how this system...
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