Originally published Jan 20, 2017. Updated May 22, 2022. We can thank microbes for the tangy flavor and the effervescent creamy texture of kefir. If you’re new to kefir, it’s similar to yogurt. Both are made by fermenting milk. To my taste buds, kefir is like an intensified form of yogurt, effervescent and wonderfully tart…
“Finish the entire course of antibiotics you were prescribed, even if you feel better.” You may have been told this by your doctor or have this saying deeply ingrained in your mind from infections past. You may also have been told that if you don’t finish your full course of antibiotics, your infection could come…
By Vilhelmiina Haavisto and Allison Hung In recent years, the capybara has been launched into internet stardom as the world’s largest and chillest rodent. This giant rodent looms over its guinea pig relatives by nearly a meter, and has endeared millions of viewers by forming friendships with all animals alike. Yet, what’s most interesting about…
Last updated on April 20, 2026. Last year, I made 26 batches of homemade yogurt and ate probably over 350 yogurt and granola breakfasts (or some variation of that). Since I left the world of laboratory bench work, the kitchen has become my lab, a place to create edible experiments to satisfy my microbial curiosities….
You may have heard that biology is the “science of exceptions” and this story originating from polar bear poop is yet another example of this saying. It’s a story of host-associated bacteria that has evolved to return to the environment. This discovery is contrary to what’s observed for many bacteria: that evolution of host-associated bacteria…