Feature Articles are longer pieces that examine timely topics, exciting new developments, and unsolved mysteries in fermentation.
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? [click to view the full story]
Food scientists have developed a diverse toolkit to help food producers keep pathogens out of fermented foods, including pasteurization, raw ingredient and end-product testing, and the addition of natural preservatives. Over the past decade, a new technology using viruses that attack pathogenic bacteria (bacteriophages), has emerged on the market as a potential addition to this food safety toolkit. Here we explain the science of using good viruses to kill bad bacteria in fermented foods.
Wooden boards are widely used for aging cheese in Europe and America. While their use has an established track record for utility and safety, it has also been the subject of debate. Food safety regulations on both sides of the Atlantic require food contact surfaces to be sanitizable, and wooden boards are rough and porous, and therefore difficult to disinfect. [click to view the full story]
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]