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Chatter in your cheddar? Microbe cross-talk just got interesting! with Dr. Laura Sanchez
Foodie Pharmacology Podcast
English - September 09, 2019 08:00 - 27 minutes - 51.1 MB - ★★★★★ - 36 ratingsScience emoryuniversity ethnopharmacology foodie foodmedicine medicinalfood stem Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: Ep 19 - "The Sioux Chef" Sean Sherman, Labrador Tea and Indigenous Eats
Next Episode: Apples with Dr. Will McClatchey
Cheese is gooey, delicious, and comes in so many flavors and forms! But, how does this food, which starts with the simple base ingredient of milk, acquire this diversity in flavor? The credit goes to a variety of microbes that not only alter the color, smell, texture and flavor of cheese—but also do it via complex molecular signaling networks. Join me as I meet with Dr. Laura Sanchez, a rising star in the field of natural products chemistry who is applying advanced tools in chemistry to listen in on those microbial conversations underway in Bayley Hazen Blue cheese.
#BlueCheese #MassSpectrometry #Cheese