Today, Dr. Ben Wolfe, Associate Professor of Biology at Tufts University, joins the #QualityQuorum to discuss how he and his collaborators study novel food fermentations, helping the public understand more about the gut microbiome, and outreach projects involving microbially-associated food.
Host: Mark O. Martin
Guest: Benjamin Wolfe
Download MM#66 (40 MB mp3, 67 min)
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Links for this episode
- An overview for beginning Micronauts on microbial fermentation.
- A more advanced overview of microbial fermentation.
- A book and website that I highly recommend by Sandor Katz on the subject, including many recipes and background information.
- The bacterially derived volatile chemical geosmin.
- An article describing the relationship between geosmin and springtails.
- An article about leaf cutter ants and how they farm fungi! I hope to do an entire podcast on this topic soon.
- An article of Dr. Wolfe and colleague’s work showing a relationship between fungal antibiotics and cheese microbiome development.
- Dr. Rob Dunn’s “Belly Button Microbiome” project, a community science effort.
- An overview of the community science effort to explore sourdough bread microbiology.
- An overview of cheese microbiology.
- A description of cheesemaking and cheese caves.
- A cheesemaker with which Dr. Wolfe has worked.
- A link to a remarkable article by Dr. Wolfe’s research group that we discussed in this episode: “Novel Fermentations Integrate Traditional Practic and Rational Design of Fermented-Food Microbiomes.”
- A video of a presentation by Dr. Wolfe on cheese microbiology.
- Dr. Wolfe’s faculty website at Tufts University.
- A website by Dr. Wolfe and coworkers promoting microbial literacy via understanding the positive relationship between food and microbes.
- The website of Dr. Wolfe’s research group.
Intro music is by Reber Clark
Send your questions and comments to mattersmicrobial@gmail.com
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