Foodie TWiM reveals that bacteria in human saliva are major components of Ecuadorian indigenous beers, and an unusual E. coli that produces atypical light cream-colored colonies in chromogenic agar.
TWiM continues its food arc with an examination of the effect of peroxyacetic acid spray on the microbiome and sensory properties of beef, and explores asymmetry of the cell division machinery during sporulation.
TWiM reveals the microbiome of sourdough starter cultures, and discovery of a novel family of prokaryotic nanocompartments involved in the metabolism of sulfur.
TWiM explains how Vibrio biofilms are dispersed by polyamine signals, and the induction of inappetence by respiratory virus infection which causes alteration of the gut microbiome.
The TWiM team reviews how variants of P. aeruginosa survive antimicrobial treatment, and a decrease in the antimicrobial resistance of the gut microbiome in the presence of the fungus C. albicans.
Elio reveals his thoughts on the big themes of modern microbiology, followed by an analysis of the gut microbiome in patients with Parkinson’s disease.
To celebrate ten years, TWiM asks former hosts and guests to provide their thoughts on how microbiology has contributed to our understanding of the microbial world.
TWiM reveals a potential mucus-busting weapon for patients with cystic fibrosis, and bacteria in the intestinal tract that can oxidize cholesterol, leading to lower levels of the lipid in blood.
TWiM reveals that methane-producing bacteria might survive beneath the surface of Mars, and identification of a cytopathogenic toxin in a bacterium associated with preterm birth.
At Georgia Tech, members and trainees of the Center for Microbial Dynamics and Infection discuss the identification of pathogen essential genes during coinfections, and how coral management can improve coral defenses against pathogens.