A detailed look at the microbes that grow on cheese
My new lab’s paper is out! I had nothing to do with this work (it was submitted just before I joined), but it’s an incredibly exciting study investigating the diverse microbial communities that grow on cheese rinds.
By Kevin Bonham
This article was published in Scientific American’s former blog network and reflects the views of the author, not necessarily those of Scientific American
My new lab's paper is out! I had nothing to do with this work (it was submitted just before I joined), but it's an incredibly exciting study investigating the diverse microbial communities that grow on cheese rinds. Understanding these communities is not just important for cheese itself, but the study also demonstrated that these microbial communities could serve as a model for addressing broader questions of the interactions between bacteria.
I didn't do anything for the paper, but I did help put together the video abstract for the paper over at Cell. Check it out!
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