Our intestine is home to three pounds of bacteria. We feed them and they feed us. They help us break down proteins, lipids, and carbohydrates from our food into nutrients that we can then absorb. Without them, we would not reap the benefits of the many foods we consume. As an example, gut microbes contain…
By Kanika Khanna In this journey called life, we are not alone. We are inhabited by around 39 trillion microbial cells that account for ~57% of all cells in our body, making us half human and half microbes. This consortium of microbial species (including bacteria, fungi, viruses, and archaea) is referred to as the ‘human…
Cultivating microorganisms in the lab has not always been what it is now. Thanks to Angelina Fanny Hesse (1850-1934), microbiologists now have a solid medium to grow microbes in the lab. Before Hesse stepped onto the scene, bacteriologists were cultivating microorganisms on an assortment of food – potato, coagulated egg whites, and meat. In 1819,…
The fight for survival has led to the evolution of many strategies to obtain food, and some fungi have taken on a carnivorous lifestyle. There are over 700 species of carnivorous fungi identified that prey upon nematode worms, rotifers, and tardigrades. While fungi usually dine on decaying organic matter, sometimes that is not enough. Decaying…
Many claim that there is something special in the water or air that gives San Francisco sourdough bread its unique tang and local bakers often say that no one outside of the area can replicate the flavor and texture of San Francisco sourdough. Sourdough bread is made from a starter – a slurry of water…