344: Ant Yogurt and Fine Chocolate
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TWiM reveals the bacteria, acids, and enzymes behind yogurt made with ants, and a defined set of microbes that reproduces attributes of fine flavor chocolate fermentation
Hosts: Vincent Racaniello, Michael Schmidt, and Petra Levin
Guest: Mark O. Martin
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Links for this episode:
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Making yogurt with ants (iScience)
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How to make classic tuiles (MasterClass)
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Defined microbes for chocolate (Nat Micro)
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Microbial chocolatiers of fine flavour (Nat Micro)
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Blind taste every chocolate bar (YouTube)
Music used on TWiM is composed and performed by Ronald Jenkees and used with permission.
Send your microbiology questions and comments to twim@microbe.tv
virology.ws
virology.wsVincent Racaniello
en.wikipedia.orgMichael Schmidt
education.musc.eduPetra Levin
biology.wustl.eduMark O. Martin
pugetsound.edupatron
microbe.tvwith ants
cell.comThe Alchemist Restaurant
alchemist.dkclassic tuiles
masterclass.comchocolate
nature.comMicrobial chocolatiers
nature.comevery chocolate bar
youtu.beRonald Jenkees
ronaldjenkees.com