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home our mission feature articles science digested profiles microbe guides techniques digesting the science of fermented foods get to know your sourdough yeast as a part of the sourdough citizen science project , we have sequenced the dna of sourdough starters from around the world to better characterize sourdough microbial biodiversity. as we sift through data from that project , many participants want to know more about the yeasts identified in their starter. here we provide profiles of research conducted on some of the most abundant sourdough yeasts. [click to view the full story] a visual guide to the microbiology of natural rind cheese 05/04/17 | posted in cheese & dairy by benjamin wolfe ever wonder what is living in that undulating crust on your favorite blue cheese or clothbound cheddar? our new visual guide provides an overview of the microbial diversity of natural rind cheeses. print it out. hang it up. impress your friends with your new cheese microbiology knowledge. [click to view the full story] what causes cheese to turn pink? 20/10/16 | posted in cheese & dairy by benjamin wolfe various attributes of a cheese, including both flavor and appearance, contribute to the final quality of the product. during the production of some cheeses, microbial processes can cause strange quality defects, often with colorful outcomes. researchers in university college in cork, ireland identified the microbial culprit behind a notorious pink cheese defect. in this science digested , adam shutes from the boston cheese cellar explains what they found. [click to view the full story] cheese mites, gophers of cheese rinds 28/12/15 | posted in cheese & dairy by benjamin wolfe next time you buy a piece of cheese with a mottled natural rind , such as a clothbound cheddar or tomme de savoie, take a close look at the rind with a magnifying glass. if you look long enough, you will see tiny pieces of the rind are moving! these specks are microscopic arachnids known as cheese mites. gophers of the cheese world, these tiny mites can both impart flavors as well as cause headaches for cheese producers. [click to view the full story] geotrichum candidum: a yeast holding on to its moldy past 23/12/15 | posted in cheese & dairy by benjamin wolfe have you ever noticed those goat’s milk cheeses with the wrinkly surface at the cheese shop? they look like a fuzzy white brain or a dusty grey coral and they smell like sweet, buttery flatulence. those aesthetics and aromas come from the growth of the fungus geotrichum candidum . using in-depth genomic sequencing, french scientists recently unlocked the evolutionary history of this important cheese microbe and revealed a fungus with an identity crisis. [click to view the full story] profile: arielle johnson – head of research, mad 24/10/15 | posted in profiles by bronwen percival arielle johnson manages the research program for mad in copenhagen, denmark. mad is a non-profit organization founded by chef rene redzepi, devoted to improving both the practical and theoretical understanding of food. arielle entered the food industry with a phd in flavor chemistry and perception, but her interests and work are wide-ranging, encompassing new techniques for the kitchen and, of course, fermentation management. in her own words, “my role within the organization is to sort through the existing body of scientific knowledge and find things that we can apply to make the creative process more creative.” [click to view the full story] organic and conventional flours produce different sourdough fermentations 20/09/15 | posted in bread by benjamin wolfe it’s difficult to connect the dots throughout our complex food system. although it is rarely demonstrated scientifically, we generally accept that what happens on farms impacts the quality of our food. for microbial foods, the raw materials we use in fermentation can introduce different microbes depending on how those materials were produced. a recent study in italy of sourdough fermentation demonstrated that organic vs. conventional farming can affect the quality of sourdough bread. this exciting new research highlights the role that microbes play in shaping food quality as it moves along the path from farm to fork. [click to view the full story] microbe guide: chrysosporium sulfureum 18/09/15 | posted in cheese & dairy by benjamin wolfe if you’ve ever spotted yellow fluff on the surface of a cheese rind, you were probably looking at the mold chrysosporium sulfureum. considered a typical fungal species on the rinds of many classic french cheeses including tomme de savoie and saint-nectaire, this cave-loving fungus is widespread, but enigmatic. here’s a summary of the little that we do know about this cheese fungus. [click to view the full story] microbe guide: yarrowia lipolytica 02/08/14 | posted in bread , cheese & dairy & cured meats by benjamin wolfe from biofuels to fish food to gold nanoparticles , yarrowia lipolytica is all the rage these days as a powerful workhorse for biotechnology. but this yeast also has important roles in the flavor development and appearance of some traditional fermented foods. here’s all you need to know about this versatile and beautiful yeast. [click to view the full story] book profile: reinventing the wheel: milk, microbes, and the fight for real cheese 17/12/17 | posted in cheese & dairy by bronwen percival reinventing the wheel: milk, microbes, and the fight for real cheese is a book that, like microbialfoods.org itself, was directly inspired by time spent collaborating with benjamin wolfe at the dutton lab in early 2014. returning to london with a new appreciation for the power of microbial communities in shaping the flavors of the food that we eat, i was eager to start a conversation within the cheese industry. i wanted to see more cheesemakers enhance the flavor of their cheeses by encouraging healthy microbial communities native to their farms to play an active role in the cheesemaking process. [click to view the full story] profile: cortney burns – chef/owner, motze 24/03/17 | posted in cured meats , kombucha & pickled vegetables by bronwen percival cortney burns and her husband and co-chef nick balla led the team at bar tartine in san francisco’s mission district for almost six years before departing at the end of 2016 to start their new restaurant, motze . the unique style that they developed at bar tartine and continue at motze combines ingredients and techniques from around the world with a focus on processing all their ingredients themselves, including the widespread and creative use of microbial foods. we caught up with cortney in september 2016 to talk about her approach to cooking and microbe wrangling. [click to view the full story] featured profile the effects of red pepper powder on kimchi fermentation by bronwen percival when making fermented vegetables, we often add different kinds or amounts of spices. their impacts on flavor may be obvious, but what do these spices do at the microbial level? a recent study took a careful look at how the addition of red pepper changes the course of microbial development in kimchi. [click to view the full story] featured microbe guide microbe guide: fusarium domesticum by benjamin wolfe washed rind cheeses are hostile places for most molds. the continuous washing of the surfaces of these cheeses breaks up the networks of molds (mycelium) and generally favors the growth of yeasts and bacteria. but one mold, fusarium domesticum, has figured out how to cope with this highly disturbed cheese environment. [click to view the full story] search our website search for: further information about us contact us links & resources copyright policy cookie policy social media our mission is to provide microbial food producers with information that will assist them in making unique and expressive foods in a safe and responsible way. while the information on this site is reported to the

URL analysis for microbialfoods.org

http://microbialfoods.org/food/cured-meats/
http://microbialfoods.org/science/techniques/
http://microbialfoods.org/microbes-organic-flour-bread-make-better-sourdough/#more-976
http://microbialfoods.org/profile-cortney-burns-chefowner-motze/
http://microbialfoods.org/science/profiles/
http://microbialfoods.org/profile-cortney-burns-chefowner-motze/#more-1136
http://microbialfoods.org/science-digested-cheese-survey/
http://microbialfoods.org/microbe-guide-chrysosporium-sulfureum/
http://microbialfoods.org/cookie-policy
http://microbialfoods.org/visual-guide-microbiology-natural-rind-cheese/
http://microbialfoods.org/profile-arielle-johnson-head-research-mad/
http://microbialfoods.org/microbe-guide-yarrowia-lipolytica/#more-523
http://microbialfoods.org/what-causes-pink-cheese-defect/
http://microbialfoods.org/microbe-guide-fusarium-domesticum/
http://microbialfoods.org/author/ben-wolfe/
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Domain Name: MICROBIALFOODS.ORG
Registry Domain ID: D172775405-LROR
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Registry Registrant ID: C151017538-LROR
Registrant Name: Bronwen Percival
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Registrant Street: Flat 8 Park Street
Registrant City: London
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Registry Admin ID: C151017538-LROR
Admin Name: Bronwen Percival
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Admin City: London
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Admin Country: GB
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Flat 8 Park Street

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