The flavors of fermented foods are heavily shaped by the fungi that grow on them, but the evolutionary origins of those fungi aren't well understood. Experimental findings published this week in mBio offer microbiologists ...
Cell & Microbiology
Oct 15, 2019
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15
Go ahead and call Rachel Dutton's research cheesy if you must. As far as she's concerned, it's anything but an insult. A Bauer Fellow at the Faculty of Arts and Sciences' Center for Systems Biology, Dutton and her lab study ...
Cell & Microbiology
Jul 17, 2014
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0
When unpasteurized milk is used to make cheese, the result is a product with more complex flavors, meaning many consumers seek out cheese made from "raw" milk. However, if the milk was contaminated, the cheese it's used for ...
Cell & Microbiology
Feb 18, 2020
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9
Dutch type cheeses, notably edam and gouda, are made using complex starter cultures, that have been employed for centuries. Due to changes in strain composition within a culture, the quality frequently fluctuates. A team ...
Cell & Microbiology
Dec 8, 2017
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3
Some cheeses are infamously smelly, giving off odors akin to fetid gym socks.
Other
Jul 12, 2018
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3
Cheese fondue is an icon of Swiss cuisine and a dinner party staple. While it may seem like a simple dish, getting the texture right can be a challenge for optimal mouthfeel, dipping and flavor release. This requires the ...
Other
Feb 20, 2019
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8
Researchers at the Technical University of Munich (TUM), the Leibniz-Institute for Food Systems Biology, and the University of Hohenheim have developed a new methodical approach for the faster identification of flavor-giving ...
Other
Nov 7, 2018
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5
The combinations of microorganisms responsible for shaping the taste of Cheddar cheese—including fruity, creamy, buttery, and nutty flavors—are investigated in a Nature Communications paper.
Cell & Microbiology
Dec 21, 2023
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0
Fungi produce metabolites that humans have used to improve health. For example, they secrete penicillin, which is then purified and used as an antibiotic for humans, leading to the development of many other antibiotics. However, ...
Ecology
May 10, 2023
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2
Making cheese leaves a lot to chance as a batch could be ripened for months or even years before a problem is discovered, which could send a prized batch of cheddar to be sold off cheap as an ingredient for processed cheese.
Cell & Microbiology
Mar 1, 2021
0
30
