"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.
cheese.community/cheese-community-lexicon
Lexicons for cheese types, and a cheese log to track them
Controlled Mold
A blog about fermentation, engineering, and cell-ag. We run wild experiments on microbes and try to eat them, all with the help of computers and math.
How to Make Lactic Acid Bacteria with KNF (Korean Natural Farming)
Learn how to cultivate lactic acid bacteria to create an amazing probiotic for your garden and farm.
Rewilding the Web: my workshop report from Edinburgh
Notes from a wonderfully interdisciplinary Edinburgh workshop on 'Rewilding the Web', ranging coopetition and biological variety through the philosophy of self-organisation, polycrisis governance, protopian science fiction, and moderation seen through the lens of artisanal cheese.
Synthetic Biology of Plants and Microbes for Agriculture, Environment, and Future Applications
Agriculture is under pressure to provide food for a growing population and the feedstock required to drive the bioeconomy. Methods to breed and genetically modify plants are inadequate to keep pace. When engineering crops, traits are painstakingly introduced into plants one-at-a-time, combine unpredictably, and are continuously expressed. Synthetic biology is changing these paradigms with new genome construction tools, computer aided design (CAD), and artificial intelligence (AI). “Smart plants” contain circuits that respond to environmental change, alter morphology, or respond to threats. Further, the plant and associated microbes (fungi, bacteria, archaea) are now being viewed by genetic engineers as a holistic system. Historically, plant health has been enhanced by many natural and laboratory-evolved soil microbes marketed to enhance growth or provide nutrients, or pest/stress resistance. Synthetic biology has expanded the number of species that can be engineered, increased the complexity of engineered functions, controlled environmental release, and can assemble stable consortia. New CAD tools will manage genetic engineering projects spanning multiple plant genomes (nucleus, chloroplast, mitochondrion) and the thousands of genomes of associated bacteria/fungi. This review covers advanced genetic engineering techniques to drive the next agricultural revolution, as well as push plant engineering into new realms for manufacturing, infrastructure, sensing, and remediation.
The brutal trade-off that will decide the future of food
A growing number of thinkers say factory farming can help save the planet. Are they right?
Lactobacillus plantarum DSM 2648 is a potential probiotic that enhances intestinal barrier function: Lactobacillus plantarum enhances intestinal barrier function
Abstract. The aim of this research was to identify bacterial isolates having the potential to improve intestinal barrier function. Lactobacillus plantarum
Cheeseburger Database
A community-built record of the world's cheeseburgers. Posted to Bluesky, indexed here. No endless scrolling. No ads.
Cognition without brains? Learning and memory in microorganisms
Memory and learning are cognitive abilities typically associated with animals that possess a complex nervous system. Interestingly, recent studies suggest that microorganisms might also display learning-like behaviours. However, a factor limiting progress in this field is the lack of shared, microbe-specific frameworks that allow microbiologists to easily compare discoveries with concepts developed in cognitive sciences. In this review, we aim to bridge this gap by providing a conceptual overview of the definitional requirements for memory and learning to classify microbial behaviours and capabilities. Additionally, we identify and address problems that cause conceptual ambiguity in the microbial cognition literature, thereby facilitating more productive debates on the topic. Finally, we provide a novel perspective on how microbes might ‘learn’ from each other.
AI creates first synthetic viruses
Genomic language model has huge potential to redesign organisms such as bacteria
The Sifter - A Food History Research Tool
The Sifter is a public database, free to all users. It is a tool for finding and comparing historical and contemporary writing on food and food-related topics. It is overseen by an advisory board composed of members from The Oxford Symposium on Food and Cookery as well as other friends of food history. As with Wikipedia, the Sifter will be populated by its users. All entries will have an English translation, enabling users to search languages they cannot read. Soon, we will have over 100 languages represented. Registered users will be able to make corrections and add new information. Future releases will include a data visualization component. We also plan to include more resources linking to digitized photographs, artworks, television and film. With the aid of this tool, it is our hope that what has been invisible will come into focus.
Let’s Become Fungal!
Inspired by conversations with: Francisca Álvarez Sánchez, Carolina Caycedo, Annalee Davis, Maya Errázuriz, Juan Ferrer, Lilian Fraiji, Giuliana Furci, Sofía Gallisá Muriente, Yina Jiménez Suriel, Patricia Kaishian, Mirla Klijn and Olaf Boswijk, Lola Malavasi and Daniela Morales Lisac, Martina Manterola and Carmen Serra, Camila Marambio, Mariana Martínez Balvanera, Claudia Martínez Garay, Lina Meija and Luciana Fleischman, Tomaz Morgado Françozo and Marília Carneiro Brandão, Marion Neumann, Maria Alice Neves, Tara Rodríguez Besosa, Raquel Rosenberg, Juli Simon, Ela Spalding, Gianine Tabja, Gabriela Flores del Pozo and Lucia Monge, Fer Walüng, Tatyana Zambrano
PTAB Reverses §101 Rejection of Probiotic + Prebiotic Composition Claims
Patent Trial and Appeal Board Finds That Probiotic Formulation Is Not a Product of Nature
Creating Scientific Theories with Online Communities using Gut Instinct
People's lived experiences provide intuitions about their health. Can they transform these personal intuitions into scientific theories that inform both science and their lives? My research introduces social computing architectures and system principles for people to brainstorm and test causal scientific theories. These ideas are instantiated in the Gut Instinct system (gutinstinct.ucsd.edu). 344 voluntary online participants from 27 countries created 399 personally-relevant questions about the human microbiome, 75 (19%) of which microbiome experts found potentially scientifically novel. To test their theories, end users design structurally-sound experiments, improve them via community reviews, and run them with other participants. Controlled experiments show that participants create better hypotheses and experimental designs when they have access to procedural training. My research illustrates a novel way to tackle complex, creative tasks online by building expertise in online volunteer communities.
NEW: Regulators have linked Mark McAfee’s raw dairy farm to more than a dozen recalls and outbreaks that left hundreds of people ill. “I’ve put a couple kids in the hospital,” McAfee said. “But here’s the thing: I’m a pioneer.”
He Profits Off Raw Milk That's Making People Sick. The Government Isn't Stopping Him.
www.propublica.org