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digesting the science of fermented foods

Microbe Guide: Sporendonema casei

22/07/14 | Posted in cheese & dairy by Benjamin Wolfe

If you’ve ever spotted bright orange patches on the rind of a cheese, there’s a good chance it was Sporendonema casei. While orange may instill a sense a fear, this orange mold isn’t out to get you. It’s a benign mold species that contributes unique aesthetics and flavors in cheese rind ecosystems. [click to view the full story]

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Featured Profile

The effects of red pepper powder on kimchi fermentation

by Bronwen Percival


When making fermented vegetables, we often add different kinds or amounts of spices. Their impacts on flavor may be obvious, but what do these spices do at the microbial level? A recent study took a careful look at how the addition of red pepper changes the course of microbial development in kimchi. [click to view the full story]

Featured Microbe Guide

Microbe Guide: Fusarium domesticum

by Benjamin Wolfe


Washed rind cheeses are hostile places for most molds. The continuous washing of the surfaces of these cheeses breaks up the networks of molds (mycelium) and generally favors the growth of yeasts and bacteria. But one mold, Fusarium domesticum, has figured out how to cope with this highly disturbed cheese environment. [click to view the full story]

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