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
Become a patron of TWiM.
Links for this episode:
Making yogurt with ants (iScience)
The Alchemist Restaurant
How to make classic tuiles (MasterClass)
Defined microbes for chocolate (Nat Micro)
Microbial chocolatiers of fine flavour (Nat Micro)
Blind taste every chocolate bar (YouTube)
Music used on TWiM is composed and performed by Ronald Jenkees and used with permission.
Send your microbiology questions and comments to twim@microbe.tv
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