cheese

Scientists used a commercial year-long cheddar making process to show how various bacterial communities interact and contribute to the distinct flavor of cheddar.

Fungi disrupt microbial communities on cheese by making antibiotics. 

Transposon mutagenesis give scientists a rare look at the most important interactions within microbial communities.

Scientists have found traces of the dairy product in 7,200-year-old pottery in Croatia.

Fungal pathways in cheese rinds affect the composition of bacterial communities residing there.

Researchers collaborate to create fermented food products using microbes harvested from some malodorous parts of the human body.