Scientists Uncover a Surprising World of Microbes in Cheese Rind
“The rind of good cheese is a thriving microbial community. A single gram—a tiny crumb—contains 10 billion microbial cells, a mix of bacteria and fungi thatcontribute delicious and sometimes funky flavors. But even though humans have been making cheese for thousands of years, we know very little about what all those bugs are and how they interact.
Benjamin Wolfe and Rachel Dutton want to change that. The two scientists recently brought 137 cheeses from 10 countries into Dutton’s lab at Harvard University for genetic analysis. In a paper published July 17 in Cell, they and colleagues describe their findings, which include a few surprises—like the presence of bacteria commonly found in marine environments on cheeses made nowhere near an ocean.”
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