Microbeworld Video (audio Only)

Have you ever wondered why mozzarella bubbling and stretching between pizza slices is so different from the earthy flavors of blue-veined gorgonzola? The diversity of cheeses we love are created by encouraging and manipulating the growth of specific microbes. The American Society for Microbiology is excited to explore and celebrate the roles microbes play in the production of a variety of cheeses - from milk-gathering to cheese aging. This video was streamed live from ASM headquarters in Washington, D.C., on June 10, 2014, as part of its Microbes After Hours program. Presenter's include: Dr. Rachel Dutton, Harvard UniversityAfter receiving her PhD in Microbiology from Harvard Medical School, Rachel Dutton was awarded a Bauer fellowship at Harvard University to start an independent research group. She combined her passions of microbiology and food into a research program that has the goal of using cheese as a way to understand microbial ecosystems. Cheese is home to a fascinating assortment of microbes; from b