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.
The TWiM people reveal that phages must cooperate to overcome CRISPR-Cas defenses, and the effect of the herbicide glyphosate on the gut microbiome of honey bees.
The cast of TWiM reveals how uropathogenic E. coli use a binding protein to treat copper as a nutrient or a toxin, and Antarctic soil bacteria that survive on trace atmospheric gases.
Dickson joins the TWiM team to discuss the nasal microbiota of dairy farmers, and attenuation of bacterial virulence by quorum sensing in the maize weevil.
Vincent, Michele, and Michael reveal the discovery of a new species of the spirochaete that causes Lyme disease, and fecal microRNAs that shape the gut microbiome.
Vincent visits the laboratories of Kit and Joseph Pogliano on the campus of the University of California, San Diego, where he learns about their work on the bacterial cytoskeleton, sporulation, and the effects of antibiotics on bacterial cells.
The TWiM team focuses on the gut microbiome, from a single member, Akkermansia muciniphila, to the effect of antibiotics on its composition and colonization resistance against C. difficile.
The TWiM team discusses evidence that serotonin synthesis is regulated by spore-forming members of the gut microbiota.
Vincent, Elio, Michael, and Michele consider whether our eating behavior is manipulated by gastrointestinal microbiota, and an aphid gene of bacterial origin whose gene product encodes a protein that is transported to an obligate endosymbiont.
Vincent and Michelle reveal how the human gut microbiota can modulate obesity in mice.