Matters Microbial #38: Microbes, cheese, and Brie-ond!

Today, Dr. Rachel Dutton, Science Resident at the Astera Institute in Berkeley, California, joins the #QualityQuorum to discuss the complex (and tasty) microbial communities responsible for cheese as a model system for microbial interactions, as well as her interesting path through science.
Show notes at www.microbe.tv/mm/mm-038/
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[@laurarunyen-janecky331]

All of my favorite things and people in one episode. Thanks Mark and Rachel. This will be required listening for the Runeyn-Janecky lab students this summer.

[@RealJonzuk]

man if i had you as a science teacher i wouldve fell in love with science alot sooner seem like a down to earth dude

[@josedelnegro46]

Here in Mexico there is an industrial romance that has drifted from north of the Rio Grande to the south. The romantic idea is that refrigeration and clorinated water cures all ills. I try to explain to Mexicans that a hot climate is the perfect place for fermentation and declorifying tap water. Refrigeration is very expensive. Distilled water is heavy and expensive. Seeing a mother and her children walking down the street pushing a stroller with a 10 gallon jug of what the mother thinks is pure water is heartbreaking. Watching the same mother racing home on foot to put groceries in the refrigerator also is sad. From watching your show I make a 16 mile round trip on a bike with a gallon of milk, cheese, and sometimes ice cream. I do not fear spollage. I ferment first and eat latter. I do have a refrigerator. However, I do not toss stuff into it now without taking type of microbe, temperature of cultures, and speed of growth into consideration. And as you know ever 45 miles from Pole to Pole Microbially communities differ. That being the case I do not drink cold water... water I am not sure is pasteurized. I boil first then drink second. It does not matter where I am at. (Water treatment is not the problem. chatGPT explains: "The phenomenon you're referring to is known as biogeographic patterning or microbial biogeography. It describes how microbial communities vary across different geographic locations, even relatively short distances like every 45 miles, due to environmental factors, such as climate, soil composition, and human activity.") So, again thank you for helping those of us who cannot afford constant refrigeration out. And for helping those of us who have to carry water long distances or have to drink stagnant water were ever we find it.

[@marionlyon7157]

Very interesting, thanks for sharing this fascinating discussion.

[@muscovyducks]

great ep as always!

[@mkilptrick]

This was such an interesting journey that Dr Dutton shared with us and in a way that most people can relate to ie cheese.

[@LisaMartinez-ri6ve]

Great episode.

[@lisajones1091]

I love your show and would enjoy your covering sileage vs baleage vs dry hay and the key microbes involved....the good ones and the pathogenic ones. A little ag show!

[@josedelnegro46]

Thank you. I will look at that. My motive is to grow mushrooms 🍄🌈🍄

[@spamletspamley672]

Very interesting. Was expecting it was going to be about the recent scare stories of declining quality of Camembert cultures andthe search for new wild types. Questions: Why do blue cheeses separate into islands of solid in nasty looking clear slime, once you open them? What is responsible for the pink and brown coloured parts that seem to spoil many Stilton blue cheeses, and is the pink culture still edible? If so, why just blue or white cheeses, and no naturally pink ones?

[@josedelnegro46]

Thanks. I have not tried to age cheese yet. Your comment and the episode will help. In Mexico the types of cheese 🧀 are limited. I do not know why. Do you know? Second, the flavors of Mexican cheeses in general are not microbial byproducts. Flavor is added to a base of unaged cheese. So, it tastes like cheese one can make one's self in 5 minutes with artificial flavoring spilled on it.

[@spamletspamley672]

@@josedelnegro46 Hi Jose. I'm no expert on anything, but it could be that the proximity to the USA led to them passing on some of their enormous stockpile like 'Government cheese' (Look it up in Wiki), more cheeply than cheese makers could buy local milk. They could then just add their own extra ingredients to the already standard processed US starting material, to maintain a consistent product. Just a guess, but your giant neighbour could be to blame. I expect there will be plenty of local cheeses that don't travel far, if you get out into small villages.

[@josedelnegro46]

Love And Rockets no Love and Cheese 💕. Jaspers. I must read that book Marcus Magnus.

[@RealJonzuk]

something good to know about cheese is its good for the heart and dose dependently lowers risk of CVD and CHD theres no limit with CHD but its like 45 grams daily for max CVD reduction than risk goes up with more also if you like cheese try 5 year gouda from wholefoods

[@josedelnegro46]

Thanks. Since Arnold hates cow's milk and cholesterol is associated with dairy some have an aversion to cheese. Personally, my blood has very little fat and other associated solids. You have given me an ideal that in my case and only in my case you are correct.

[@inesvetinparadise9715]

so sad you're retiring DOC!

[@natorsi]

Sad but good 😢