344: Ant Yogurt and Fine Chocolate

344: Ant Yogurt and Fine Chocolate

Author: Vincent Racaniello November 8, 2025 Duration: 1:06:22

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

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Music used on TWiM is composed and performed by Ronald Jenkees and used with permission.

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Dive into the fascinating world of bacteria, viruses, and fungi with This Week in Microbiology. Hosted by Vincent Racaniello, a professor of microbiology & immunology, this regular audio journey explores the latest research, news, and stories from the vast universe of microbes. Each episode feels like sitting in on a lively discussion among experts and colleagues, where complex topics are broken down with clarity and enthusiasm. The conversations are informal and engaging, designed to be understood by anyone with curiosity, whether you're a professional researcher, a student, or simply someone intrigued by the invisible forces that shape our health and planet. Building on the accessible style of Racaniello's other popular science shows, this podcast demystifies the latest scientific papers, emerging infectious diseases, and the everyday roles of microorganisms in a way that is both substantive and surprisingly entertaining. You'll hear genuine dialogue, questions from listeners, and diverse perspectives that make the science feel immediate and relevant. Tune in to discover how the smallest forms of life have some of the biggest stories to tell, all through a podcast that treats microbiology not as a distant textbook subject, but as a dynamic and ever-evolving narrative happening right now, all around us.
Author: Language: English Episodes: 354

This Week in Microbiology
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