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In this talk, Benjamin Wolfe, an assistant professor of microbiology at Tufts University, will explore how microbes compete and cooperate in cheese rind microbiomes. From fungal highways on wheels of Saint Nectaire to antibiotic producing fungi in cheddar, we’ll learn about the ecology and chemistry of microbial interactions in some of your favorite stinky cheeses. We will also learn how cheesemakers can use this knowledge of microbial interactions to improve the safety and quality of their products.
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Please register if you would like to attend this virtual event. Registrants will be sent a Zoom link.