Our world is full of organisms that scientists have yet to discover and officially describe as a species. You may have heard in the news about a new species of amphibian discovered in a remote rainforest or new species of fish discovered at the bottom of the sea. But you don’t have to travel to far flung places to find new species. Sometimes they are right under our noses…. growing on salami.
It can be a long and winding road as a fermented food moves from producer to consumer. In the middle of that trip are food distributors who have to ensure that these living foods have a pleasant journey. When I taught a food microbiology course at Boston University’s Gastronomy Program last spring, I met Susan O’Regan-Reidy, a microbe-loving sales representative from Seacrest Foods. Susan has the unique perspective of seeing products like cheeses, salamis and other fermented foods move from producers all the way to the hands of consumers. I asked Susan to share her perspective in this Profile for MicrobialFoods.org.
In an unassuming basement tucked in the hills of the Berkshires, Maddie Elling and Abraham (Abe) Hunrichs rot vegetables and grow mold. As “partners in business and partners in life,” their company Hosta Hill is providing farmers’ markets and stores in Massachusetts with some of the finest vegetable ferments and tempeh in the region. In this Profile, I’ll share what I learned at Hosta Hill about taming tempeh molds, the challenges of artisan fermentation production, and the joys of growing raw materials for fermentation.
Ever wonder what makes your salami fuzzy, crusty, and tart? Our Visual Guide to Salami Microbiology provides an overview of everything you need to know about microbes in and on your favorite artisan salami. Print it out. Hang it up. Marvel at the microbiological wonders growing on your salami! Download our Visual Guide to Salame Microbiology here. [click to view the full story]
During his PhD research in the Mills Lab at the University of California Davis, Nicholas (Nick) Bokulich completely transformed how we view the microbial diversity of many fermented foods in the US. From wine to cheese to sake, Nick’s research opened up new dimensions of the microbial diversity of these traditional foods. In this Profile, Nick talks about improvements in DNA-sequencing technology, terroir, and the future of food microbiology.
From biofuels to fish food to gold nanoparticles, Yarrowia lipolytica is all the rage these days as a powerful workhorse for biotechnology. But this yeast also has important roles in the flavor development and appearance of some traditional fermented foods. Here’s all you need to know about this versatile and beautiful yeast. [click to view the full story]
If Saccharomyces cerevisiae is the king of wine and beer, then Zygosaccharomyces rouxii is the king of soy sauce. The production of soy sauce is a multi-stage fermentation with many different microbes involved. But the production of the essence of soy sauce, that caramel-like odor that is the heart of any high-quality soy sauce, has been mastered by the yeast Zygosaccharomyces rouxii.
When I first met Sister Noella Marcellino, the artisan cheese maker and advocate who is the star of the documentary The Cheese Nun, she enthusiastically declared that Scopulariopsis is one of the most important, but also most poorly understood molds in artisan cheese. Four years later, after observing hundreds of cheese rinds and thousands of isolates of cheese molds, I wholeheartedly agree with Sister Noella. This mold is incredibly widespread, often well-behaved, but sometimes causes severe problems for cheesemakers.
In the most comprehensive study of kombucha microbial diversity to date, a team of scientists recently uncovered new microbial dimensions of this popular fermented tea. In this Science Digested, I provide a summary of what you need to know from this exciting new work and how it may change our understanding of how kombucha is produced.
When it comes to giving credit for those pungent orange rinds, most people cite the bacterium B. linens (formally Brevibacterium linens). But recent research suggests that B. [click to view the full story]