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tag fermentation culture ecology microbiology

How Flour Type Affects Sourdough Starters  
Niki Spahich, PhD | Dec 1, 2023 | 4 min read
By studying various sourdough starters and sequencing their microbial menageries, researchers generated useful information for people wanting to experiment in their kitchens and classrooms.
bacteria and DNA molecules on a purple background.
Engineering the Microbiome: CRISPR Leads the Way
Mariella Bodemeier Loayza Careaga, PhD | Mar 15, 2024 | 10+ min read
Scientists have genetically modified isolated microbes for decades. Now, using CRISPR, they intend to target entire microbiomes.
Beard Beer
Beth Marie Mole | Oct 3, 2012 | 4 min read
A brewmaster is creating a signature concoction using yeast found in his facial hair.
An illustration of green bacteria floating above neutral-colored intestinal villi
The Inside Guide: The Gut Microbiome’s Role in Host Evolution
Catherine Offord | Jul 1, 2021 | 10+ min read
Bacteria that live in the digestive tracts of animals may influence the adaptive trajectories of their hosts.
A scanning electron micrograph of a coculture of E. coli and Acinetobacter baylyi. Nanotubes can be seen extending from the E. coli.
What’s the Deal with Bacterial Nanotubes?
Sruthi S. Balakrishnan | Jun 1, 2021 | 10+ min read
Several labs have reported the formation of bacterial nanotubes under different, often contrasting conditions. What are these structures and why are they so hard to reproduce?
An Ocean of Viruses
Joshua S. Weitz and Steven W. Wilhelm | Jul 1, 2013 | 10+ min read
Viruses abound in the world’s oceans, yet researchers are only beginning to understand how they affect life and chemistry from the water’s surface to the sea floor.
Sharing the Bounty
Michelle G. Rooks and Wendy S. Garrett | Aug 1, 2011 | 10+ min read
Gut bacteria may be the missing piece that explains the connection between diet and cancer risk.
The Scientist Staff | Mar 28, 2024
Growing Better Biofuel Crops
Heather Youngs and Chris Somerville | Jul 1, 2012 | 10+ min read
Research is underway to reduce the use of food crops for biofuels by shifting to dedicated energy crops and agricultural residues.
Mircens Help Bring First-Rate Science To The Third World
Robin Eisner | Sep 1, 1991 | 9 min read
Microbiologist J.K. Arap Keter is betting that some recently collected strains of the bacterial genus Rhizobium will soon join the family of other nonpolluting, inexpensive, microbial biofertilizers currently in use by thousands of East African farmers on legume crops. But first he and colleagues in the department of soil science at the University of Nairobi in Kenya must show that the new isolates can foster different plants' growth by helping the plants use nitrogen. After that, they must cu

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