Microbe Magazine

Cover: Closeup of a piece of Mimolette cheese. The affinage, or finishing, stage of cheese making involves a whole new set of microbes that determine its final character (see p. 401). (Photo © Plainview/iStockphoto.)
Cover: Closeup of a piece of Mimolette cheese. The affinage, or finishing, stage of cheese making involves a whole new set of microbes that determine its final character (see p. 401). (Photo © Plainview/iStockphoto.)
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Cycling Single-Carbon Compounds: from Omics to Novel Concepts
We study the bacteria that oxidize methane and potentially other single-carbon compounds in Lake Washington in Seattle. These organisms typically are found in the top layers of the sediment, where they capture the methane that forms following methanogenic degradation of organic matter in the anox...
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Making Great Cheeses, Part 2
The first day of cheese making establishes its chemical composition. During affinage, or finishing, the unaged cheese is transformed or “ripened” to its fully mature state. Finishing depends on the cheese maker, or affineur, subjecting the cheese to specific environmental conditions and physical ...
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