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 has continued to develop. This is worth a look. The search for lively bacterial communities led Rachel Dutton, a microbiologist at UC San …
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 brewery. For more microbiome papers from other sources (both human-associated or environmental), check out my daily blog MicrobiomeDigest.com. Impact of Water Chemistry, Pipe …
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 from Stellato et al attempts to study these interactions by swabbing and sequencing the food itself and the various surfaces it comes into contact with during the …
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 & The Banshees – Cities In Dust would match perfectly. The ecology of microscopic life in household dust – Albert Barberán – Proceedings B …
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 been studying microbial communities in cheese rinds. She was at UC Davis on Monday to give a talk and it …
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 follow up to that to just point out some of the varied coverage of the FDA vs. the …
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.