G. candidum strains

Microbial strains versus species —why small differences matter in fermented foods

By Megan Biango-Daniels with editing assistance from Megan Martin

Many cheesemakers credit strains of microbes that are specific to their caves with providing terroir, flavors, or appearances that cannot be replicated. This so-called microbial terroir is the unique taste imparted by microbes that make these foods. But what are microbial strains and how do they differ from species? More importantly, why do scientists and cheesemakers care about small differences in the microscopic organisms found in environments? [click to view the full story]

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