Microbe Magazine
Cover Image
Cover: Enhanced SEM of freeze-fractured miso revealed asci as tubes with ascospores inside. Miso is a traditional Japanese food made from soybeans fermented with rice, barley, salt, and Aspergillus oryzae. Miso is among the microbially based foods that modern chefs are using to create new flavors and textures (see p. 13). (Image © Scimat/Science Source.)
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Microbe Magazine, Cover Image
Cover Image
Cover: Enhanced SEM of freeze-fractured miso revealed asci as tubes with ascospores inside. Miso is a traditional Japanese food made from soybeans fermented with rice, barley, salt, and Aspergillus oryzae. Miso is among the microbially based foods that modern chefs are using to create new flavors and textures (see p. 13). (Image © Scimat/Science Source.)
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FEATURES
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Chefs and Microbiologists Break Bread Anew
In New York City, Dan Felder, head of the culinary lab at the restaurant Momofuku, is experimenting with miso soup. Instead of adding soybeans to fermented rice, he swaps out the beans for pistachios, creating a rich, creamy alternative. Across the Atlantic in Copenhagen, Lars Williams, head of r...
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Genomic Data Analyses Unveil Cases of Polygenic Evolution
Short-read sequencing is revolutionizing our understanding of how microbes evolve. Scientists working in academic laboratories now routinely sequence the genomes or transcriptomes of hundreds of microbial isolates, a prelude to addressing questions about what those data tell us. For evolutionary ...
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Using Mass Spectrometry To Identify and Characterize Bacteria
Rapid, accurate, and cost-effective approaches to characterizing bacteria are of profound interest and high value to clinical, medical, and environmental microbiologists. One such approach, mass spectrometry (MS), evolved quickly during the past decade, complementing and in some instances surpass...
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