344: Ant Yogurt and Fine Chocolate
This Week in Microbiology · Vincent Racaniello, Michael Schmidt, Petra Levin, Mark O. Martin
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Show Notes
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.
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