Exploring the microbiology of food fermentation
Fermenting Culture – Emergence Magazine
In this in-depth interview, David Zilber, director of the fermentation lab at Noma—named the best restaurant in the world—discusses how food is culture, but fermentation is culture on a deeper level.
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.
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.
A diverse and distinct microbiome inside living trees
Nature - Microbiome analyses of living trees show that a single tree can host approximately one trillion bacteria, with microbial communities distinctly partitioned between heartwood and sapwood...
The cognitive cell: bacterial behavior reconsidered
Research on how bacteria adapt to changing environments underlies the contemporary biological understanding of signal transduction, and signal transduction provides the foundation of the information-processing approach that is the hallmark of the ‘cognitive revolution,’ which began in the mid-20th century. Yet cognitive scientists largely remain oblivious to research into microbial behavior that might provide insights into problems in their own domains, while microbiologists seem equally unaware of the potential importance of their work to understanding cognitive capacities in multicellular organisms, including vertebrates. Evidence in bacteria for capacities encompassed by the concept of cognition is reviewed. Parallels exist not only at the heuristic level of functional analogue, but also at the level of molecular mechanism, evolution and ecology, which is where fruitful cross-fertilization among disciplines might be found.
Biofilms, unwashed hands: FDA found violations at McDonald’s ex-onion supplier
The outbreak sickened at least 104 across 14 states, killing one and hospitalizing 34.
Reinventing the wheel: milk, microbes, and the fight for real cheese
"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.
Home — CannaDB
The social strain library — catalog every strain you've grown, smoked, or wondered about.
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
Rotten Dot Com by Dena Yago
May 6, 2026 – “Rotten.com was a haunted arcade, dispensing trauma in gumball-machine doses straight to kids with dial-up, who chewed on images never meant for their half-formed stomachs.”
Termitomyces
Termitomyces is a genus of basidiomycete fungi known as termite mushrooms in Lyophyllaceae family farmed by fungus-growing termites. The fungi and the termites interdepend to live, as the termites house and culture the fungi, and the fungi in turn provide foods for the termites. Often after a raining, the fungi grow mushrooms, which are edible and highly regarded for their flavor.
A contributory citizen science project reveals the impact of dietary keys to microbiome health in Spain
Low consumption of whole grains, fruits, and vegetables has been identified as dietary risks for non-communicable diseases such as inflammatory bowel diseases (IBDs). We explore how individual and lifestyle factors influence these risks by shaping gut microbiome composition. 1001 healthy participants from all Spanish regions provided personal and dietary data at baseline, six, and twelve months, yielding 2475 responses. Gut microbiome data were analyzed for 500 healthy participants and 321 IBD patients. Our findings reveal that adherence to national dietary guidelines—characterized by diets rich in nuts, seeds, fruits, and vegetables—was associated with greater microbial diversity and reduced IBD-related dysbiosis. Finally, we observed variations in dietary patterns and microbiome diversity and composition across age groups, genders, regions, seasons, and transit time. This study is among the first to uncover dietary intake associated with IBD-related dysbiosis and to propose an interactive website for participants (https://manichanh.vhir.org/POP/en).
FDA finds little handwashing, dirty equipment at McDonald's supplier linked to E. coli outbreak
More than a hundred E. coli cases were linked to contaminated onions produced by Taylor Farms used in McDonald's burgers.
PTAB Reverses §101 Rejection of Probiotic + Prebiotic Composition Claims
Patent Trial and Appeal Board Finds That Probiotic Formulation Is Not a Product of Nature
