Harnessing Microbial Magic: The Fascinating World of Curd Production

#Bacteria, #BacteriaMakingCurd, #Curd, #CurdBacteria, #Fermentation, #LAB, #LacticAcid, #LacticAcidBacteria, #MakingOfCurd, #Streptococcus, #Thermophilus #FoodMicrobiology In the realm of dairy products, curd holds a significant place, not only for its delightful taste and creamy texture but also for its numerous health benefits. What might surprise many is that this dairy delicacy owes its existence…

https://micrordt.wordpress.com/2024/04/24/harnessing-microbial-magic-the-fascinating-world-of-curd-production/

⭐️ Malolactic fermentation affects wine’s texture and flavor, and letting it roll (or not) depends on tradition, fashion, chemistry, and more. My new Wine Science piece for Terroir Review tackles this magnificent microbial process. Enjoy! ⭐️

https://terroirreview.com/2023/04/08/malolactic-fermentation-wine-science/

#wine #winescience #wineEducation #wineEducator #wineExpert #malolactic #malolacticFermentation #mlf #malo #acidity #lacticAcidBacteria #winelover #winelovers #winemaking #enology

Have a look at our latest publication! Entirely oil palm-based production of 1,3-propanediol with Lentilactobacillus diolivorans #microbiology #IndustrialMicrobiology #SustainablePalmOil #LacticAcidBacteria

https://www.sciencedirect.com/science/article/pii/S2352186423000202

Blessed are the (tiny) cheesemakers https://knowablemagazine.org/article/food-environment/2022/blessed-are-tiny-cheesemakers

#Cheese is not just a tasty snack — it’s an #ecosystem. And the fungi and bacteria within that ecosystem play a big part in shaping the flavor and texture of the final product. As a cheese matures, the #LacticAcidBacteria and other early colonists give way to other species of #bacteria and, eventually, #fungi, in a process known as ecological succession.