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FM","link":"/"}},"bayareabites_110087":{"type":"posts","id":"bayareabites_110087","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110087","score":null,"sort":[1466196093000]},"guestAuthors":[],"slug":"demystifying-terroir-maybe-its-the-microbes-making-magic-in-your-wine","title":"Demystifying Terroir: Maybe Its The Microbes Making Magic In Your Wine","publishDate":1466196093,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A wine's \u003cem>terroir\u003c/em> is what makes it special, says Greg Allen. He's a California winemaker who has studied and worked in the industry for 20 years.\u003c/p>\n\u003cp>\"There's a rush of emotion when I think of terroir,\" he says. A wine's terroir may recall the slope of the hill where lush grapes grow — and maybe the angle of sunlight that warmed those grapes on that hill, or the way water moves through the soil that nourished them.\u003c/p>\n\u003cp>But when Allen thinks of terroir, he also think about microbes — about bacteria and fungi.\u003c/p>\n\u003cp>See, for centuries now, vintners and wine enthusiasts alike have puzzled over what gives wines their unique flavor profiles, which come from grapes grown in a specific geographic location.\u003c/p>\n\u003cp>Scientists and winemakers like Allen are now recognizing that part of what makes a wine-growing region special may be its resident microbes. A \u003ca href=\"http://mbio.asm.org/content/7/3/e00631-16\">study\u003c/a> published Tuesday in the journal \u003cem>mBio\u003c/em> found that the collection of bacteria and fungi, or \"microbiome,\" on pressed grapes can help predict the flavor profile of a finished wine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We know that humans can detect something in wine that allows us to separate it out by region,\" says David Mills, a microbiologist at the University of California, Davis and the study's senior researcher. \"What that something is, is something that we can apply science to figure out.\"\u003c/p>\n\u003cp>Mills and his research team already knew from \u003ca href=\"http://www.pnas.org/content/111/1/E139.full\">previous research\u003c/a> that the microbes on grapes vary across broad growing regions. Cabernet sauvignon grapes grown in Sonoma, Calif., for example, carry different microbes than the same grapes grown about 150 miles south on the Central Coast.\u003c/p>\n\u003cp>The scientists also knew from other research that metabolites — the chemical compounds that shape the flavor and texture of wines — vary regionally.\u003c/p>\n\u003cp>What they did not know was whether microbes and metabolites differ at the finer scale of neighboring vineyards, and whether a grape's microbial community had any connection to the flavor metabolites in the finished wine.\u003c/p>\n\u003cp>To figure it out, Mills and his U.C. Davis colleagues teamed up with \u003ca href=\"http://farniente.com\">Far Niente\u003c/a> and \u003ca href=\"http://nickelandnickel.com\">Nickel & Nickel\u003c/a> wineries in Oakville, Calif., to study chardonnay and cabernet sauvignon grapes from across Napa and Sonoma counties.\u003c/p>\n\u003cp>Allen, a former graduate student of Mills and a winemaker for another winery in the Far Niente and Nickel & Nickel family, led efforts to collect more than 700 samples of wine in progress during the 2011 season.\u003c/p>\n\u003cp>The team then identified the groups of bacteria and fungi in each sample by sequencing the microbial DNA. They also used a chemical analysis to identify collections of flavor metabolites in the final products.\u003c/p>\n\u003cfigure id=\"attachment_110089\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0.jpg\" alt=\"The barrel cellar at Nickel & Nickel winery, Napa Valley, Calif. Some of the wine samples for the study were selected from the barrels in the cellar.\" width=\"2000\" height=\"1422\" class=\"size-full wp-image-110089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-400x284.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-1440x1024.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-960x683.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The barrel cellar at Nickel & Nickel winery, Napa Valley, Calif. Some of the wine samples for the study were selected from the barrels in the cellar. \u003ccite>(Courtesy of Nickel & Nickel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They discovered that neighboring vineyards often harbor unique collections of microbes, as well as unique groups of flavor metabolites in the finished wines. They also found that they could use the microbial community of the pressed grapes to predict which collections of flavor metabolites would end up in the finished wine.\u003c/p>\n\u003cp>The scientists now want to know whether the microbes directly impact flavor metabolites or whether the two are merely correlated.\u003c/p>\n\u003cp>Either way, a winemaker in the future could test the microbiome of grapes to determine whether a particular growing site will produce desirable metabolites in the wine, or to identify possible microbial issues early in the fermentation process.\u003c/p>\n\u003cfigure id=\"attachment_110090\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee.jpg\" alt=\"Grapes are gathered and sorted by hand for processing at Barboursville Vineyards in Virginia.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-110090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Grapes are gathered and sorted by hand for processing at Barboursville Vineyards in Virginia. \u003ccite>(April Greer/The Washington Post/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think this is a really cool study,\" says \u003ca href=\"https://foodscience.cals.cornell.edu/people/anna-mansfield\">Anna Katharine Mansfield\u003c/a>, a wine scientist at Cornell University. \"Measuring as much as you can measure, even in a wine you are happy with, gives you a baseline and a way to guess what went wrong if the flavor changes,\" she says. \"Wine is an art and a science. But if the art can be informed by the science, then we have a broader palette to paint with.\"\u003c/p>\n\u003cp>Daniele Tessaro, a vintner at Barboursville Vineyards in Virginia, agrees. But he says it is unlikely that he'll be analyzing microbiomes any time soon. \"You always have to decide whether testing something is worth your time and money,\" he says.\u003c/p>\n\u003cp>Does demystifying terroir with science detract at all from the romantic qualities of a good wine? Greg Allen doesn't think so: \"I'll have a little extra satisfaction in my next glass of wine knowing that the microbes that contributed to the final product were unique to a specific vineyard.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Part of what makes a wine-growing region special may be its microbes. A study finds that the collection of bacteria and fungi on pressed grapes can help predict the flavor profile of a finished wine.","status":"publish","parent":0,"modified":1466196152,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":779},"headData":{"title":"Demystifying Terroir: Maybe Its The Microbes Making Magic In Your Wine | KQED","description":"Part of what makes a wine-growing region special may be its microbes. A study finds that the collection of bacteria and fungi on pressed grapes can help predict the flavor profile of a finished wine.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Demystifying Terroir: Maybe Its The Microbes Making Magic In Your Wine","datePublished":"2016-06-17T20:41:33.000Z","dateModified":"2016-06-17T20:42:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"110087 http://ww2.kqed.org/bayareabites/?p=110087","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/17/demystifying-terroir-maybe-its-the-microbes-making-magic-in-your-wine/","disqusTitle":"Demystifying Terroir: Maybe Its The Microbes Making Magic In Your Wine","nprImageCredit":"Jason Tinacci","nprByline":"Carolyn Beans, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Nickel & Nickel","nprStoryId":"482315073","nprApiLink":"http://api.npr.org/query?id=482315073&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/06/17/482315073/demystifying-terroir-maybe-its-the-microbes-making-magic-in-your-wine?ft=nprml&f=482315073","nprRetrievedStory":"1","nprPubDate":"Fri, 17 Jun 2016 14:51:00 -0400","nprStoryDate":"Fri, 17 Jun 2016 14:51:00 -0400","nprLastModifiedDate":"Fri, 17 Jun 2016 14:52:08 -0400","path":"/bayareabites/110087/demystifying-terroir-maybe-its-the-microbes-making-magic-in-your-wine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A wine's \u003cem>terroir\u003c/em> is what makes it special, says Greg Allen. He's a California winemaker who has studied and worked in the industry for 20 years.\u003c/p>\n\u003cp>\"There's a rush of emotion when I think of terroir,\" he says. A wine's terroir may recall the slope of the hill where lush grapes grow — and maybe the angle of sunlight that warmed those grapes on that hill, or the way water moves through the soil that nourished them.\u003c/p>\n\u003cp>But when Allen thinks of terroir, he also think about microbes — about bacteria and fungi.\u003c/p>\n\u003cp>See, for centuries now, vintners and wine enthusiasts alike have puzzled over what gives wines their unique flavor profiles, which come from grapes grown in a specific geographic location.\u003c/p>\n\u003cp>Scientists and winemakers like Allen are now recognizing that part of what makes a wine-growing region special may be its resident microbes. A \u003ca href=\"http://mbio.asm.org/content/7/3/e00631-16\">study\u003c/a> published Tuesday in the journal \u003cem>mBio\u003c/em> found that the collection of bacteria and fungi, or \"microbiome,\" on pressed grapes can help predict the flavor profile of a finished wine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We know that humans can detect something in wine that allows us to separate it out by region,\" says David Mills, a microbiologist at the University of California, Davis and the study's senior researcher. \"What that something is, is something that we can apply science to figure out.\"\u003c/p>\n\u003cp>Mills and his research team already knew from \u003ca href=\"http://www.pnas.org/content/111/1/E139.full\">previous research\u003c/a> that the microbes on grapes vary across broad growing regions. Cabernet sauvignon grapes grown in Sonoma, Calif., for example, carry different microbes than the same grapes grown about 150 miles south on the Central Coast.\u003c/p>\n\u003cp>The scientists also knew from other research that metabolites — the chemical compounds that shape the flavor and texture of wines — vary regionally.\u003c/p>\n\u003cp>What they did not know was whether microbes and metabolites differ at the finer scale of neighboring vineyards, and whether a grape's microbial community had any connection to the flavor metabolites in the finished wine.\u003c/p>\n\u003cp>To figure it out, Mills and his U.C. Davis colleagues teamed up with \u003ca href=\"http://farniente.com\">Far Niente\u003c/a> and \u003ca href=\"http://nickelandnickel.com\">Nickel & Nickel\u003c/a> wineries in Oakville, Calif., to study chardonnay and cabernet sauvignon grapes from across Napa and Sonoma counties.\u003c/p>\n\u003cp>Allen, a former graduate student of Mills and a winemaker for another winery in the Far Niente and Nickel & Nickel family, led efforts to collect more than 700 samples of wine in progress during the 2011 season.\u003c/p>\n\u003cp>The team then identified the groups of bacteria and fungi in each sample by sequencing the microbial DNA. They also used a chemical analysis to identify collections of flavor metabolites in the final products.\u003c/p>\n\u003cfigure id=\"attachment_110089\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0.jpg\" alt=\"The barrel cellar at Nickel & Nickel winery, Napa Valley, Calif. Some of the wine samples for the study were selected from the barrels in the cellar.\" width=\"2000\" height=\"1422\" class=\"size-full wp-image-110089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-400x284.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-1440x1024.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/n-nbarrelcellar_enl-034ba56b6f90f50a2babdd9bbfd0a4ccedf6a2c0-960x683.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The barrel cellar at Nickel & Nickel winery, Napa Valley, Calif. Some of the wine samples for the study were selected from the barrels in the cellar. \u003ccite>(Courtesy of Nickel & Nickel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They discovered that neighboring vineyards often harbor unique collections of microbes, as well as unique groups of flavor metabolites in the finished wines. They also found that they could use the microbial community of the pressed grapes to predict which collections of flavor metabolites would end up in the finished wine.\u003c/p>\n\u003cp>The scientists now want to know whether the microbes directly impact flavor metabolites or whether the two are merely correlated.\u003c/p>\n\u003cp>Either way, a winemaker in the future could test the microbiome of grapes to determine whether a particular growing site will produce desirable metabolites in the wine, or to identify possible microbial issues early in the fermentation process.\u003c/p>\n\u003cfigure id=\"attachment_110090\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee.jpg\" alt=\"Grapes are gathered and sorted by hand for processing at Barboursville Vineyards in Virginia.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-110090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/barboursvillegrapes_enl-27997d161c5eb5d662c91a279c8f121fb8ad1dee-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Grapes are gathered and sorted by hand for processing at Barboursville Vineyards in Virginia. \u003ccite>(April Greer/The Washington Post/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think this is a really cool study,\" says \u003ca href=\"https://foodscience.cals.cornell.edu/people/anna-mansfield\">Anna Katharine Mansfield\u003c/a>, a wine scientist at Cornell University. \"Measuring as much as you can measure, even in a wine you are happy with, gives you a baseline and a way to guess what went wrong if the flavor changes,\" she says. \"Wine is an art and a science. But if the art can be informed by the science, then we have a broader palette to paint with.\"\u003c/p>\n\u003cp>Daniele Tessaro, a vintner at Barboursville Vineyards in Virginia, agrees. But he says it is unlikely that he'll be analyzing microbiomes any time soon. \"You always have to decide whether testing something is worth your time and money,\" he says.\u003c/p>\n\u003cp>Does demystifying terroir with science detract at all from the romantic qualities of a good wine? Greg Allen doesn't think so: \"I'll have a little extra satisfaction in my next glass of wine knowing that the microbes that contributed to the final product were unique to a specific vineyard.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110087/demystifying-terroir-maybe-its-the-microbes-making-magic-in-your-wine","authors":["byline_bayareabites_110087"],"categories":["bayareabites_358","bayareabites_119"],"tags":["bayareabites_11176","bayareabites_9293","bayareabites_14748"],"featImg":"bayareabites_110088","label":"bayareabites"},"bayareabites_99871":{"type":"posts","id":"bayareabites_99871","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99871","score":null,"sort":[1440806367000]},"guestAuthors":[],"slug":"how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag","title":"How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag","publishDate":1440806367,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you're tuned into the world of beer, you may be aware of\u003ca href=\"http://www.npr.org/sections/thesalt/2013/10/15/234914933/pucker-up-america-beers-are-going-sour\" target=\"_blank\"> sour beers\u003c/a> — a loosely defined style that has been made for centuries but is gaining fresh appreciation in today's craft beer renaissance. Brewers make these beers by deliberately adding bacteria and, sometimes, wild yeast to the brew, then letting them age slowly. It sounds weird, but sours can be delicious — tart and earthy, and redolent of things like leather, fruit and wood.\u003c/p>\n\u003cp>They're also very hard to make, requiring months or years of letting the beer gradually mature in the cellar. And all the while, brewers must take extra precautions to prevent the souring microbes from bursting out and contaminating the rest of their nonsour beers — a major logistical hitch and expense. That's why some brewers refuse to make sours: They're too much trouble. And those who do make them sell the beers at high prices, often $5 or $6 for a dainty 6-ounce sample.\u003c/p>\n\u003cp>But a technique that makes brewing sour beers fast and easy is trending across America — making sours much more affordable. The technique is called kettle souring, and it allows brewers to produce a mouth-puckering sour in about the same time it takes to make any other beer. The result can be generous pours of acidic, face-twistingly refreshing beer for the standard price of a pint.\u003c/p>\n\u003cfigure id=\"attachment_99873\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e.jpg\" alt=\"Kettle-soured beer from Anderson Valley Brewing Co.\" width=\"1997\" height=\"1168\" class=\"size-full wp-image-99873\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-400x234.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-1440x842.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-1180x690.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-960x561.jpg 960w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Kettle-soured beer from Anderson Valley Brewing Co. \u003ccite>(Alastair Bland for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Portland, Ore., breweries like The Commons and Gigantic are serving tall glasses of kettle-soured beer for between $4 and $5, while nearby Breakside Brewery is selling bottles of kettle-soured beers for just $6. (Breakside sells bottles of traditionally made sours for as much as $18.) The kettle-souring trend is also taking off in breweries in\u003ca href=\"http://www.squareonebrewery.com/\" target=\"_blank\"> St. Louis\u003c/a> and\u003ca href=\"https://www.boulevard.com/beers/about-our-beers/\" target=\"_blank\"> Kansas City, Mo.\u003c/a>,\u003ca href=\"http://sugarcreekbrewing.com/\" target=\"_blank\"> Charlotte, N.C.\u003c/a>, and \u003ca href=\"http://draughtworksbrewery.com/\" target=\"_blank\">Missoula, Mont.\u003c/a>\u003c/p>\n\u003cp>Kettle-soured beers use some of the same critters as traditional sours to achieve a crisp, sharp tang: bacteria of the \u003cem>Lactobacillus \u003c/em>genus, which munch on the sugars in beer and convert them into acids, while also turning out flavors and aromas. Some brewers will even use a dollop of yogurt made with \u003cem>Lactobacillus \u003c/em>cultures to kettle sour their beers. (Traditional sours often also use \u003cem>Pediococcus\u003c/em> bacteria\u003cem> \u003c/em>and \u003cem>Brettanomyces\u003c/em> yeast, but right now, most brewers who use kettle souring rely on \u003cem>Lactobacillus\u003c/em>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the key reason kettle-soured beers can be made cheaper is a change in the usual order of operations.\u003c/p>\n\u003cp>With traditional souring, the microbes are added \u003cem>after \u003c/em>the beer has fermented. That means hop oils and alcohol are already present in the beer. But hops can hinder bacteria, and alcohol slows down yeast. That's one main reason why the traditional souring process can take a long, long time — and part of the reason sour beers are intentionally made with few or no hops.\u003c/p>\n\u003cp>By contrast, with kettle souring, the microbes are added\u003cem> before\u003c/em> the beer is fermented, so they can do their job quickly — literally, overnight in some cases, according to Lance Shaner, co-owner of Omega Yeast Labs, a company in Chicago that sells liquid \u003cem>Lactobacillus\u003c/em> culture. Even when the souring takes several days, it's still lightning fast compared with barrel souring.\u003c/p>\n\u003cp>Once the beer hits the desired level of acidity, it is then boiled to kill the souring agent. That eliminates the need for added safeguards — like a whole separate set of brewing equipment — to keep the microbes from escaping and unintentionally fouling other beers in the same brewery.\u003c/p>\n\u003cfigure id=\"attachment_99874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/erb_breakside8_custom-59cca606806409ece9ec738b39630499ac9651e9-e1440806243219.jpg\" alt=\"Breakside Brewery in Portland, Ore., churns out kettle-soured beers that it sells for just $6 a bottle. Brewmaster Ben Edmunds says he uses kettle sours as an acidic blending ingredient to add to other beers.\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-99874\">\u003cfigcaption class=\"wp-caption-text\">Breakside Brewery in Portland, Ore., churns out kettle-soured beers that it sells for just $6 a bottle. Brewmaster Ben Edmunds says he uses kettle sours as an acidic blending ingredient to add to other beers. \u003ccite>(Emma Browne Photography/Courtesy of Breakside Brewery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kettle-soured beer is then fermented and hopped, as usual. All in all, kettle souring means less cost, and less time.\u003c/p>\n\u003cp>\"So you're only adding an extra day to the production time,\" says Ben Love, the brewer at Gigantic Brewing.\u003c/p>\n\u003cp>It may seem like a dream come true for brewers who, for financial and logistical reasons, have been unable to brew sour beers before.\u003c/p>\n\u003cp>\"Before, we didn't have the money, the space, the time, and all the separate vessels, and tubes, and clamps that you usually need to make sours, so when I heard about this fairly straightforward method of making them, I got really, really interested,\" says Dave Wohldmann, the brewer at Square One Brewery and Distillery in St. Louis.\u003c/p>\n\u003cp>But there is a drawback to kettle-soured beers: They aren't quite as good as traditionally made sours, according to most sources. They are clean and refreshing — but without the flavor complexity that months or years in a microbe-ridden barrel can create.\u003c/p>\n\u003cp>That's because traditional sours are often made with a more diverse mixture of microbes than kettle sours — like \u003cem>Pediococcus\u003c/em> bacteria and \u003cem>Brettanomyces\u003c/em> yeast. These critters churn out oodles of extra flavors and aromas, like malic acid, citric acid and fatty acids, says Ben Edmunds, brewmaster at Portland's Breakside Brewery.\u003c/p>\n\u003cp>Time, also, is of the essence in making complex, flavorful beers — and time, says Cory King, owner of Side Project brewery in St. Louis, is \"one of the things you really can't substitute for in brewing.\" King first dabbled in kettle souring three years ago but now makes mostly traditional, barrel-soured beers, which he says are far more interesting.\u003c/p>\n\u003cp>Jeff Grant, the owner and brewer at Draught Works, is also a fan of making kettle-soured beer, but he doesn't make them as stand-alone brews. Rather, Grant has been using his kettle-soured beer as an acidic blending ingredient to add to other beers. Edmunds, at Breakside Brewery, uses the same technique — much the way winemakers combine different wines to create a final product.\u003c/p>\n\u003cp>\"[Kettle souring] is an awesome tool for brewers to keep in their back pocket to add acidity to a beer,\" Edmunds says.\u003c/p>\n\u003cp>He adds that kettle souring makes a unique and very simple style of its own — but it doesn't compare to traditional sour styles, like lambics and Flanders red ales.\u003c/p>\n\u003cp>In fact, Edmunds says he is a little worried that brewers might try to use kettle souring to produce fast and simplified renditions of these slow-soured styles.\u003c/p>\n\u003cp>\"I really hope that brewers who embrace kettle souring see that it's not just a replacement for all those other aging processes that take more time, and which took hundreds of years to develop.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Sour beers are made by deliberately adding microbes to create complex brews with a crisp, acidic taste. But that process takes lots of time and money, resulting in a pricey final product. Until now.","status":"publish","parent":0,"modified":1440806386,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1115},"headData":{"title":"How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag | KQED","description":"Sour beers are made by deliberately adding microbes to create complex brews with a crisp, acidic taste. But that process takes lots of time and money, resulting in a pricey final product. Until now.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag","datePublished":"2015-08-28T23:59:27.000Z","dateModified":"2015-08-28T23:59:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99871 http://ww2.kqed.org/bayareabites/?p=99871","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/28/how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag/","disqusTitle":"How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"434960369","nprApiLink":"http://api.npr.org/query?id=434960369&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/28/434960369/how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag?ft=nprml&f=434960369","nprRetrievedStory":"1","nprPubDate":"Fri, 28 Aug 2015 07:03:00 -0400","nprStoryDate":"Fri, 28 Aug 2015 07:03:35 -0400","nprLastModifiedDate":"Fri, 28 Aug 2015 07:03:35 -0400","path":"/bayareabites/99871/how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're tuned into the world of beer, you may be aware of\u003ca href=\"http://www.npr.org/sections/thesalt/2013/10/15/234914933/pucker-up-america-beers-are-going-sour\" target=\"_blank\"> sour beers\u003c/a> — a loosely defined style that has been made for centuries but is gaining fresh appreciation in today's craft beer renaissance. Brewers make these beers by deliberately adding bacteria and, sometimes, wild yeast to the brew, then letting them age slowly. It sounds weird, but sours can be delicious — tart and earthy, and redolent of things like leather, fruit and wood.\u003c/p>\n\u003cp>They're also very hard to make, requiring months or years of letting the beer gradually mature in the cellar. And all the while, brewers must take extra precautions to prevent the souring microbes from bursting out and contaminating the rest of their nonsour beers — a major logistical hitch and expense. That's why some brewers refuse to make sours: They're too much trouble. And those who do make them sell the beers at high prices, often $5 or $6 for a dainty 6-ounce sample.\u003c/p>\n\u003cp>But a technique that makes brewing sour beers fast and easy is trending across America — making sours much more affordable. The technique is called kettle souring, and it allows brewers to produce a mouth-puckering sour in about the same time it takes to make any other beer. The result can be generous pours of acidic, face-twistingly refreshing beer for the standard price of a pint.\u003c/p>\n\u003cfigure id=\"attachment_99873\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e.jpg\" alt=\"Kettle-soured beer from Anderson Valley Brewing Co.\" width=\"1997\" height=\"1168\" class=\"size-full wp-image-99873\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-400x234.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-1440x842.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-1180x690.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-960x561.jpg 960w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Kettle-soured beer from Anderson Valley Brewing Co. \u003ccite>(Alastair Bland for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Portland, Ore., breweries like The Commons and Gigantic are serving tall glasses of kettle-soured beer for between $4 and $5, while nearby Breakside Brewery is selling bottles of kettle-soured beers for just $6. (Breakside sells bottles of traditionally made sours for as much as $18.) The kettle-souring trend is also taking off in breweries in\u003ca href=\"http://www.squareonebrewery.com/\" target=\"_blank\"> St. Louis\u003c/a> and\u003ca href=\"https://www.boulevard.com/beers/about-our-beers/\" target=\"_blank\"> Kansas City, Mo.\u003c/a>,\u003ca href=\"http://sugarcreekbrewing.com/\" target=\"_blank\"> Charlotte, N.C.\u003c/a>, and \u003ca href=\"http://draughtworksbrewery.com/\" target=\"_blank\">Missoula, Mont.\u003c/a>\u003c/p>\n\u003cp>Kettle-soured beers use some of the same critters as traditional sours to achieve a crisp, sharp tang: bacteria of the \u003cem>Lactobacillus \u003c/em>genus, which munch on the sugars in beer and convert them into acids, while also turning out flavors and aromas. Some brewers will even use a dollop of yogurt made with \u003cem>Lactobacillus \u003c/em>cultures to kettle sour their beers. (Traditional sours often also use \u003cem>Pediococcus\u003c/em> bacteria\u003cem> \u003c/em>and \u003cem>Brettanomyces\u003c/em> yeast, but right now, most brewers who use kettle souring rely on \u003cem>Lactobacillus\u003c/em>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the key reason kettle-soured beers can be made cheaper is a change in the usual order of operations.\u003c/p>\n\u003cp>With traditional souring, the microbes are added \u003cem>after \u003c/em>the beer has fermented. That means hop oils and alcohol are already present in the beer. But hops can hinder bacteria, and alcohol slows down yeast. That's one main reason why the traditional souring process can take a long, long time — and part of the reason sour beers are intentionally made with few or no hops.\u003c/p>\n\u003cp>By contrast, with kettle souring, the microbes are added\u003cem> before\u003c/em> the beer is fermented, so they can do their job quickly — literally, overnight in some cases, according to Lance Shaner, co-owner of Omega Yeast Labs, a company in Chicago that sells liquid \u003cem>Lactobacillus\u003c/em> culture. Even when the souring takes several days, it's still lightning fast compared with barrel souring.\u003c/p>\n\u003cp>Once the beer hits the desired level of acidity, it is then boiled to kill the souring agent. That eliminates the need for added safeguards — like a whole separate set of brewing equipment — to keep the microbes from escaping and unintentionally fouling other beers in the same brewery.\u003c/p>\n\u003cfigure id=\"attachment_99874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/erb_breakside8_custom-59cca606806409ece9ec738b39630499ac9651e9-e1440806243219.jpg\" alt=\"Breakside Brewery in Portland, Ore., churns out kettle-soured beers that it sells for just $6 a bottle. Brewmaster Ben Edmunds says he uses kettle sours as an acidic blending ingredient to add to other beers.\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-99874\">\u003cfigcaption class=\"wp-caption-text\">Breakside Brewery in Portland, Ore., churns out kettle-soured beers that it sells for just $6 a bottle. Brewmaster Ben Edmunds says he uses kettle sours as an acidic blending ingredient to add to other beers. \u003ccite>(Emma Browne Photography/Courtesy of Breakside Brewery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kettle-soured beer is then fermented and hopped, as usual. All in all, kettle souring means less cost, and less time.\u003c/p>\n\u003cp>\"So you're only adding an extra day to the production time,\" says Ben Love, the brewer at Gigantic Brewing.\u003c/p>\n\u003cp>It may seem like a dream come true for brewers who, for financial and logistical reasons, have been unable to brew sour beers before.\u003c/p>\n\u003cp>\"Before, we didn't have the money, the space, the time, and all the separate vessels, and tubes, and clamps that you usually need to make sours, so when I heard about this fairly straightforward method of making them, I got really, really interested,\" says Dave Wohldmann, the brewer at Square One Brewery and Distillery in St. Louis.\u003c/p>\n\u003cp>But there is a drawback to kettle-soured beers: They aren't quite as good as traditionally made sours, according to most sources. They are clean and refreshing — but without the flavor complexity that months or years in a microbe-ridden barrel can create.\u003c/p>\n\u003cp>That's because traditional sours are often made with a more diverse mixture of microbes than kettle sours — like \u003cem>Pediococcus\u003c/em> bacteria and \u003cem>Brettanomyces\u003c/em> yeast. These critters churn out oodles of extra flavors and aromas, like malic acid, citric acid and fatty acids, says Ben Edmunds, brewmaster at Portland's Breakside Brewery.\u003c/p>\n\u003cp>Time, also, is of the essence in making complex, flavorful beers — and time, says Cory King, owner of Side Project brewery in St. Louis, is \"one of the things you really can't substitute for in brewing.\" King first dabbled in kettle souring three years ago but now makes mostly traditional, barrel-soured beers, which he says are far more interesting.\u003c/p>\n\u003cp>Jeff Grant, the owner and brewer at Draught Works, is also a fan of making kettle-soured beer, but he doesn't make them as stand-alone brews. Rather, Grant has been using his kettle-soured beer as an acidic blending ingredient to add to other beers. Edmunds, at Breakside Brewery, uses the same technique — much the way winemakers combine different wines to create a final product.\u003c/p>\n\u003cp>\"[Kettle souring] is an awesome tool for brewers to keep in their back pocket to add acidity to a beer,\" Edmunds says.\u003c/p>\n\u003cp>He adds that kettle souring makes a unique and very simple style of its own — but it doesn't compare to traditional sour styles, like lambics and Flanders red ales.\u003c/p>\n\u003cp>In fact, Edmunds says he is a little worried that brewers might try to use kettle souring to produce fast and simplified renditions of these slow-soured styles.\u003c/p>\n\u003cp>\"I really hope that brewers who embrace kettle souring see that it's not just a replacement for all those other aging processes that take more time, and which took hundreds of years to develop.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99871/how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag","authors":["byline_bayareabites_99871"],"categories":["bayareabites_301"],"tags":["bayareabites_14753","bayareabites_11160","bayareabites_12352","bayareabites_11176","bayareabites_14736"],"featImg":"bayareabites_99872","label":"bayareabites"},"bayareabites_98048":{"type":"posts","id":"bayareabites_98048","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98048","score":null,"sort":[1436980947000]},"guestAuthors":[],"slug":"hey-yogurt-maker-whered-you-get-those-microbes","title":"Hey Yogurt-Maker, Where'd You Get Those Microbes?","publishDate":1436980947,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3\u003c/p>\n\u003cp>Yogurt is a truly living food. The bacteria that transform milk into this thick and sour food also provide a sense of mystique.\u003c/p>\n\u003cp>For \u003ca href=\"http://www.trimonayogurt.com/about/\">Atanas Valev\u003c/a>, they carry the taste and smell of his homeland, Bulgaria. \"It's just the smell of the fermented milk. It's tart, tangy tart. That's what yogurt should taste like,\" he says.\u003c/p>\n\u003cp>The secret to that taste, he says, is the bacteria that Bulgarian yogurt-makers have used for thousands of years. So when he flew to the U.S. in 1991, he brought with him, in his luggage, two jars of those precious bacterial cultures.\u003c/p>\n\u003cp>\"It was homemade yogurt in Bulgaria,\" he says. \"Sheep milk yogurt. I got it from a shepherd.\" He kept that yogurt and used it as a \"mother culture\" to make more, for himself and his friends.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The process is simple. Add yogurt to warm milk, and the bacteria in it multiply, consuming lactose and turning it into lactic acid. Gradually, the milk becomes more acidic and eventually sets in a gel.\u003c/p>\n\u003cp>Valev is now trying to bring the taste of his boyhood to America with his company, called Trimona Bulgarian yogurt.\u003c/p>\n\u003cp>Siggi Hilmarsson, founder of a company that makes, of course, \u003ca href=\"http://siggisdairy.com/\">siggi's\u003c/a> Icelandic-style yogurt, has also tried to duplicate the taste of his childhood. \"To begin with, I just bought yogurt off the shelf and tried to incubate the cultures from those,\" he says.\u003c/p>\n\u003cp>Many small yogurt companies tell stories of starting with bacterial cultures handed down from previous generations. \"My uncle, a long time ago, got his own\" yogurt-making cultures, says Hannibal Murray, operations manager of \u003ca href=\"http://www.whitemountainfoods.com/\">White Mountain Foods\u003c/a> in Austin, Texas.\u003c/p>\n\u003cp>In fact, though, it's not feasible to carry out commercial production the old-fashioned way, using existing yogurt to inoculate each new batch. This process, called backslopping, is inefficient and can raise the risk of contamination.\u003c/p>\n\u003cp>If you're in the commercial yogurt business, you need a microbe manufacturer, and that means a company like the Danish firm \u003ca href=\"http://www.chr-hansen.com/products/product-areas/dairy-cultures.html\">Christian Hansen\u003c/a>. Its North American headquarters is in Milwaukee.\u003c/p>\n\u003cp>Mirjana Curic-Bawden is the house expert on yogurt-making microbes at Christian Hansen. She, too, has childhood memories of homemade yogurt. \"I grew up in Belgrade, in Serbia, and my grandmother lived by the Bulgarian border and she made yogurt by herself,\" she says. \"My grandmother would be really proud of me. She never understood why I needed to go to school to make yogurt.\"\u003c/p>\n\u003cfigure id=\"attachment_98050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\" alt=\"Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen "the doyenne of cultures."\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-98050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen \"the doyenne of cultures.\" \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Grandma didn't realize is how science can change the taste and texture of this food.\u003c/p>\n\u003cp>Despite the wild proliferation of yogurt labels these days — say hello, please, to Icelandic yogurt, Bulgarian yogurt and Australian yogurt — they all are made using a very similar recipe.\u003c/p>\n\u003cp>By law, anything called \"yogurt\" must be made from a few common ingredients: milk, of course, plus two species of bacteria called \u003cem>Lactobacillus bulgaricus\u003c/em> and \u003cem>Streptococcus thermophilus\u003c/em>. (Those are the essential ingredients; yogurt can also include other bacteria, as well as fruit and flavorings.)\u003c/p>\n\u003cp>So what makes Yogurt A different from Yogurt B?\u003c/p>\n\u003cp>Curic-Bawden explains that there's lots of variation within these two bacterial species, just as there's immense variation within our species, \u003cem>Homo sapiens\u003c/em>. Some of these little creatures gobble up lactose faster than others; some release more of that sour, tangy flavor.\u003c/p>\n\u003cp>So her company, Christian Hansen, has assembled a kind of microscopic zoo: 60 different strains of yogurt-making bacteria. They were originally collected in the ancestral homelands of yogurt, including Greece, Turkey, Bulgaria, the Balkans and the Caucasus region. \"We blend them in different ratios to achieve a certain texture and flavor,\" Curic-Bawden says.\u003c/p>\n\u003cp>Yogurt-makers with a particular vision for their yogurt make pilgrimages to Curic-Bawden's workplace, looking for the bacterial blend that's just right for them. \"She's the doyenne of cultures,\" says Hilmarsson.\u003c/p>\n\u003cp>A typical yogurt-making culture contains four to six strains of bacteria. Each company's exact mix of microbes, however, is a closely guarded secret.\u003c/p>\n\u003cp>Deciding on that mix can be complicated. Douglas Stewart, co-founder of \u003ca href=\"http://smariorganics.com/\">Smari Organics\u003c/a>, which makes Icelandic-style yogurt, says his company had to adopt a different bacterial culture when the first version produced yogurt that the company's yogurt-straining equipment couldn't handle. \"If we found something that worked better, we'd switch,\" Stewart wrote in an email.\u003c/p>\n\u003cp>Many yogurt-makers add additional species of bacteria to the mix, such as \u003cem>Lactobacillus acidophilus, Bifidus regulari\u003c/em>s and \u003cem>Lactobacillus casei\u003c/em>. These \"probiotics\" \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">may improve\u003c/a> intestinal health (although the evidence for this is mixed), but they don't affect the yogurt's flavor very much, says Murray.\u003c/p>\n\u003cp>It's possible to get your hands on yogurt-making cultures that, do, in fact, trace their lineage back to someone's kitchen. There's a community of culture-sharing yogurt enthusiasts, and a company called \u003ca href=\"http://www.culturesforhealth.com/\">Cultures for Health\u003c/a> sells various yogurt starters, some of them labeled as Greek, Bulgarian and Finnish. But Julie Feickert, the company's founder, says she acquired these bacterial cultures from \"people I know\": fellow yogurt-makers near Portland, Ore., where she started the company, and elsewhere in the U.S.\u003c/p>\n\u003cp>The labels on these starter cultures, she says, refer to their historical origins, but their actual source is a matter of \"legends and stories.\"\u003c/p>\n\u003cp>Curic-Bawden, for her part, believes that true \"heirloom\" yogurt cultures are now almost impossible to find. She says that most home yogurt cultures these days actually trace their ancestry to yogurt that someone bought in a store, which in turn came from the bacterial collections of companies like Christian Hansen.\u003c/p>\n\u003cp>Christian Hansen grows those microbes on a grand scale. Bacteria from this one company ferment 40 percent of all the yogurt sold in America.\u003c/p>\n\u003cp>Max McGloughlan, one of the chemists in charge of production at the company, shows me 8,000-gallon tanks where the bacteria multiply, and machines that concentrate the microbes into a thick soup. \"After it is concentrated, we bring it over to our freezing area for pelletizing, and we make small droplets of frozen bacteria,\" he explains.\u003c/p>\n\u003cp>There are 100 million individual microbes in each little pellet. Each pound of pellets will make 1,000 gallons of yogurt.\u003c/p>\n\u003cp>They leave the factory in big insulated boxes: a few hundred pounds of microbe pellets packed together with a few hundred pounds of dry ice, on their way to yogurt companies across the country.\u003c/p>\n\u003cp>They are the living heart of the yogurt business. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"Making yogurt requires bacteria — but which strains of bacteria? There are dozens to choose from, and that choice affects yogurt's tartness and texture.","status":"publish","parent":0,"modified":1436980947,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1136},"headData":{"title":"Hey Yogurt-Maker, Where'd You Get Those Microbes? | KQED","description":"Making yogurt requires bacteria — but which strains of bacteria? There are dozens to choose from, and that choice affects yogurt's tartness and texture.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hey Yogurt-Maker, Where'd You Get Those Microbes?","datePublished":"2015-07-15T17:22:27.000Z","dateModified":"2015-07-15T17:22:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98048 http://ww2.kqed.org/bayareabites/?p=98048","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/15/hey-yogurt-maker-whered-you-get-those-microbes/","disqusTitle":"Hey Yogurt-Maker, Where'd You Get Those Microbes?","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"391927036","nprApiLink":"http://api.npr.org/query?id=391927036&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/15/391927036/hey-yogurt-maker-whered-you-get-those-microbes?ft=nprml&f=391927036","nprRetrievedStory":"1","nprPubDate":"Wed, 15 Jul 2015 08:25:00 -0400","nprStoryDate":"Wed, 15 Jul 2015 05:08:24 -0400","nprLastModifiedDate":"Wed, 15 Jul 2015 05:08:24 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3?orgId=1&topicId=1053&d=255&p=3&story=391927036&t=progseg&e=423093635&seg=4&ft=nprml&f=391927036","nprAudioM3u":"http://api.npr.org/m3u/1423101509-a9c24c.m3u?orgId=1&topicId=1053&d=255&p=3&story=391927036&t=progseg&e=423093635&seg=4&ft=nprml&f=391927036","path":"/bayareabites/98048/hey-yogurt-maker-whered-you-get-those-microbes","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3?orgId=1&topicId=1053&d=255&p=3&story=391927036&t=progseg&e=423093635&seg=4&ft=nprml&f=391927036","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3\u003c/p>\n\u003cp>Yogurt is a truly living food. The bacteria that transform milk into this thick and sour food also provide a sense of mystique.\u003c/p>\n\u003cp>For \u003ca href=\"http://www.trimonayogurt.com/about/\">Atanas Valev\u003c/a>, they carry the taste and smell of his homeland, Bulgaria. \"It's just the smell of the fermented milk. It's tart, tangy tart. That's what yogurt should taste like,\" he says.\u003c/p>\n\u003cp>The secret to that taste, he says, is the bacteria that Bulgarian yogurt-makers have used for thousands of years. So when he flew to the U.S. in 1991, he brought with him, in his luggage, two jars of those precious bacterial cultures.\u003c/p>\n\u003cp>\"It was homemade yogurt in Bulgaria,\" he says. \"Sheep milk yogurt. I got it from a shepherd.\" He kept that yogurt and used it as a \"mother culture\" to make more, for himself and his friends.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The process is simple. Add yogurt to warm milk, and the bacteria in it multiply, consuming lactose and turning it into lactic acid. Gradually, the milk becomes more acidic and eventually sets in a gel.\u003c/p>\n\u003cp>Valev is now trying to bring the taste of his boyhood to America with his company, called Trimona Bulgarian yogurt.\u003c/p>\n\u003cp>Siggi Hilmarsson, founder of a company that makes, of course, \u003ca href=\"http://siggisdairy.com/\">siggi's\u003c/a> Icelandic-style yogurt, has also tried to duplicate the taste of his childhood. \"To begin with, I just bought yogurt off the shelf and tried to incubate the cultures from those,\" he says.\u003c/p>\n\u003cp>Many small yogurt companies tell stories of starting with bacterial cultures handed down from previous generations. \"My uncle, a long time ago, got his own\" yogurt-making cultures, says Hannibal Murray, operations manager of \u003ca href=\"http://www.whitemountainfoods.com/\">White Mountain Foods\u003c/a> in Austin, Texas.\u003c/p>\n\u003cp>In fact, though, it's not feasible to carry out commercial production the old-fashioned way, using existing yogurt to inoculate each new batch. This process, called backslopping, is inefficient and can raise the risk of contamination.\u003c/p>\n\u003cp>If you're in the commercial yogurt business, you need a microbe manufacturer, and that means a company like the Danish firm \u003ca href=\"http://www.chr-hansen.com/products/product-areas/dairy-cultures.html\">Christian Hansen\u003c/a>. Its North American headquarters is in Milwaukee.\u003c/p>\n\u003cp>Mirjana Curic-Bawden is the house expert on yogurt-making microbes at Christian Hansen. She, too, has childhood memories of homemade yogurt. \"I grew up in Belgrade, in Serbia, and my grandmother lived by the Bulgarian border and she made yogurt by herself,\" she says. \"My grandmother would be really proud of me. She never understood why I needed to go to school to make yogurt.\"\u003c/p>\n\u003cfigure id=\"attachment_98050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\" alt=\"Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen "the doyenne of cultures."\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-98050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen \"the doyenne of cultures.\" \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Grandma didn't realize is how science can change the taste and texture of this food.\u003c/p>\n\u003cp>Despite the wild proliferation of yogurt labels these days — say hello, please, to Icelandic yogurt, Bulgarian yogurt and Australian yogurt — they all are made using a very similar recipe.\u003c/p>\n\u003cp>By law, anything called \"yogurt\" must be made from a few common ingredients: milk, of course, plus two species of bacteria called \u003cem>Lactobacillus bulgaricus\u003c/em> and \u003cem>Streptococcus thermophilus\u003c/em>. (Those are the essential ingredients; yogurt can also include other bacteria, as well as fruit and flavorings.)\u003c/p>\n\u003cp>So what makes Yogurt A different from Yogurt B?\u003c/p>\n\u003cp>Curic-Bawden explains that there's lots of variation within these two bacterial species, just as there's immense variation within our species, \u003cem>Homo sapiens\u003c/em>. Some of these little creatures gobble up lactose faster than others; some release more of that sour, tangy flavor.\u003c/p>\n\u003cp>So her company, Christian Hansen, has assembled a kind of microscopic zoo: 60 different strains of yogurt-making bacteria. They were originally collected in the ancestral homelands of yogurt, including Greece, Turkey, Bulgaria, the Balkans and the Caucasus region. \"We blend them in different ratios to achieve a certain texture and flavor,\" Curic-Bawden says.\u003c/p>\n\u003cp>Yogurt-makers with a particular vision for their yogurt make pilgrimages to Curic-Bawden's workplace, looking for the bacterial blend that's just right for them. \"She's the doyenne of cultures,\" says Hilmarsson.\u003c/p>\n\u003cp>A typical yogurt-making culture contains four to six strains of bacteria. Each company's exact mix of microbes, however, is a closely guarded secret.\u003c/p>\n\u003cp>Deciding on that mix can be complicated. Douglas Stewart, co-founder of \u003ca href=\"http://smariorganics.com/\">Smari Organics\u003c/a>, which makes Icelandic-style yogurt, says his company had to adopt a different bacterial culture when the first version produced yogurt that the company's yogurt-straining equipment couldn't handle. \"If we found something that worked better, we'd switch,\" Stewart wrote in an email.\u003c/p>\n\u003cp>Many yogurt-makers add additional species of bacteria to the mix, such as \u003cem>Lactobacillus acidophilus, Bifidus regulari\u003c/em>s and \u003cem>Lactobacillus casei\u003c/em>. These \"probiotics\" \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">may improve\u003c/a> intestinal health (although the evidence for this is mixed), but they don't affect the yogurt's flavor very much, says Murray.\u003c/p>\n\u003cp>It's possible to get your hands on yogurt-making cultures that, do, in fact, trace their lineage back to someone's kitchen. There's a community of culture-sharing yogurt enthusiasts, and a company called \u003ca href=\"http://www.culturesforhealth.com/\">Cultures for Health\u003c/a> sells various yogurt starters, some of them labeled as Greek, Bulgarian and Finnish. But Julie Feickert, the company's founder, says she acquired these bacterial cultures from \"people I know\": fellow yogurt-makers near Portland, Ore., where she started the company, and elsewhere in the U.S.\u003c/p>\n\u003cp>The labels on these starter cultures, she says, refer to their historical origins, but their actual source is a matter of \"legends and stories.\"\u003c/p>\n\u003cp>Curic-Bawden, for her part, believes that true \"heirloom\" yogurt cultures are now almost impossible to find. She says that most home yogurt cultures these days actually trace their ancestry to yogurt that someone bought in a store, which in turn came from the bacterial collections of companies like Christian Hansen.\u003c/p>\n\u003cp>Christian Hansen grows those microbes on a grand scale. Bacteria from this one company ferment 40 percent of all the yogurt sold in America.\u003c/p>\n\u003cp>Max McGloughlan, one of the chemists in charge of production at the company, shows me 8,000-gallon tanks where the bacteria multiply, and machines that concentrate the microbes into a thick soup. \"After it is concentrated, we bring it over to our freezing area for pelletizing, and we make small droplets of frozen bacteria,\" he explains.\u003c/p>\n\u003cp>There are 100 million individual microbes in each little pellet. Each pound of pellets will make 1,000 gallons of yogurt.\u003c/p>\n\u003cp>They leave the factory in big insulated boxes: a few hundred pounds of microbe pellets packed together with a few hundred pounds of dry ice, on their way to yogurt companies across the country.\u003c/p>\n\u003cp>They are the living heart of the yogurt business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98048/hey-yogurt-maker-whered-you-get-those-microbes","authors":["byline_bayareabites_98048"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11456","bayareabites_11176","bayareabites_184","bayareabites_2890"],"featImg":"bayareabites_98049","label":"bayareabites"},"bayareabites_96915":{"type":"posts","id":"bayareabites_96915","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96915","score":null,"sort":[1434150827000]},"guestAuthors":[],"slug":"mighty-farming-microbes-companies-harness-bacteria-to-give-crops-a-boost","title":"Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost","publishDate":1434150827,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3\u003c/p>\n\u003cp>What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?\u003c/p>\n\u003cp>It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.\u003c/p>\n\u003cp>It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.\u003c/p>\n\u003cp>The most direct way to take advantage of microbes in farming — an approach that's been around for decades, in fact — is to deploy them as weapons against insects or weeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pam Marrone, founder of \u003ca href=\"http://www.marronebioinnovations.com/\">Marrone Bio Innovations\u003c/a>, in Davis, Calif., has been spent most of her professional life looking for such microbial pesticides and bringing them to market.\u003c/p>\n\u003cp>She shows me a few of her newest candidates: colonies of microorganisms growing in little round petri dishes. Some are fuzzy; some are slimy. Marrone thinks they're beautiful. \"They're all different colors,\" she points out. \"You've got orange, blue, purple, black, boring tan and magenta.\"\u003c/p>\n\u003cfigure id=\"attachment_96917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/microbes-1_custom-08fc68fda07264aa23c9f9ba295e360c77830ef5-e1434150438822.jpg\" alt=\"Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-96917\">\u003cfigcaption class=\"wp-caption-text\">Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The real test of their value, though, will be seeing whether they can kill a few other living creatures in this laboratory: crop-eating insects. The company maintains a collection of cabbage loopers, beet army worms, corn rootworms, green peach aphids, spider mites and a few others.\u003c/p>\n\u003cp>Marrone is also looking for microbes that kill weeds — and she thinks she may have found one. The company's scientists discovered it in soil collected from the garden of a Buddhist temple in Japan. It doesn't harm insects, but it kills many plants. Marrone thinks that it might eventually be a weedkiller that organic farmers can use. She says there's huge demand for such a thing.\u003c/p>\n\u003cp>\"I can go into a chemical distributor in the Central Valley of California and say, 'What's your greatest unmet need?' and honest to God, this chemical dealer will tell me it's organic weed control,\" she says. \"It's remarkable.\"\u003c/p>\n\u003cp>Marrone is hoping to submit a pile of data to the Environmental Protection Agency later this year, asking for approval to sell this microbe-produced herbicide to farmers.\u003c/p>\n\u003cp>Biopesticides have long been popular in small corners of agriculture, like organic farming.\u003c/p>\n\u003cp>Now big chemical companies are jumping in. That's partly because organic farming is growing. But even conventional farmers are under pressure to use fewer toxic chemicals.\u003c/p>\n\u003cp>And the search for useful microbes has now expanded to include a whole new way to use microbes on the farm. Some call it \"probiotics for crops.\" There are microbes that somehow seem to give crops a boost.\u003c/p>\n\u003cp>\"We don't know how they work, necessarily,\" says Matthew Ashby, the founder and chief scientist of a tiny startup company called \u003ca href=\"http://www.taxon.com/index.php\">Taxon Biosciences\u003c/a>, in Tiburon, Calif.\u003c/p>\n\u003cp>On the wall at Taxon there's a computer printout that reaches from ceiling to floor. It's a list of all the microbes Taxon found in about a hundred different soil samples. Each microbe was identified through its DNA sequence. The sheer number of microbes on the list is astounding.\u003c/p>\n\u003cfigure id=\"attachment_96918\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg\" alt=\"Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences.\" width=\"400\" height=\"480\" class=\"size-thumbnail wp-image-96918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-800x960.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569.jpg 1103w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I asked our sequencing manager to print out eight feet of this, so it would fit on the wall,\" Ashby says. \"If we printed out the entire data set, it would be over a mile long.\"\u003c/p>\n\u003cp>Ashby says if you take a close look at this overwhelming list, you find clues about what the microbes are doing. For instance, some microbes show up consistently in soil samples from fields that produce bumper harvests of corn.\u003c/p>\n\u003cp>\"When you always find a microbe there when a plant is doing well, there might be something to that,\" he says.\u003c/p>\n\u003cp>Maybe those microbes are making corn more productive. Maybe farmers could add those beneficial microbes to their fields, and see an effect.\u003c/p>\n\u003cp>A year and a half ago, DuPont, the giant multinational that sells pesticides and seeds, among many other things, paid a visit to Taxon. Frank DeGennaro, director of DuPont Biologicals, was on that trip. He says the delegation was really impressed; the car ride home was filled with excited chatter about possibilities, \"and I said, 'I think there's something here. I think we should have another discussion.' \"\u003c/p>\n\u003cp>In April, Dupont \u003ca href=\"http://www.dupont.com/corporate-functions/media-center/press-releases/dupont-acquires-taxon-biosciences.html\">announced\u003c/a> it was buying Taxon. This summer, at thousands of small plots across the Midwest, it's carrying out trials to see whether Taxon's microbes really do boost corn yields.\u003c/p>\n\u003cp>Other big companies that sell pesticides and seeds — like \u003ca href=\"http://news.monsanto.com/press-release/corporate/novozymes-and-monsanto-complete-closing-bioag-alliance\">Monsanto\u003c/a>, \u003ca href=\"http://beecare.bayer.com/media-center/press-releases/press-release-detail/bayer-cropscience-acquires-us-based-biological-company-agraquest-for-close-to-us-500-million\">Bayer Cropscience\u003c/a>, \u003ca href=\"https://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/120919.aspx\">Syngenta\u003c/a> — have made similar deals to boost their microbe-discovery capacity. Some, in fact, are much bigger than the Taxon deal. All of these companies are betting that the next great tool that farmers use to grow more food may be found in the soil under our feet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Will agricultural chemical dealers start selling microbes? Some big pesticide companies are investing in efforts to turn soil bacteria into tools that farmers can use to grow more food.","status":"publish","parent":0,"modified":1434151370,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":889},"headData":{"title":"Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost | KQED","description":"Will agricultural chemical dealers start selling microbes? Some big pesticide companies are investing in efforts to turn soil bacteria into tools that farmers can use to grow more food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost","datePublished":"2015-06-12T23:13:47.000Z","dateModified":"2015-06-12T23:22:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96915 http://ww2.kqed.org/bayareabites/?p=96915","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/12/mighty-farming-microbes-companies-harness-bacteria-to-give-crops-a-boost/","disqusTitle":"Mighty Farming Microbes: Companies Harness Bacteria To Give Crops A Boost","nprByline":"Dan Charles, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"413692617","nprApiLink":"http://api.npr.org/query?id=413692617&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/12/413692617/mighty-farming-microbes-companies-harness-bacteria-to-give-crops-a-boost?ft=nprml&f=413692617","nprRetrievedStory":"1","nprPubDate":"Fri, 12 Jun 2015 18:33:00 -0400","nprStoryDate":"Fri, 12 Jun 2015 16:44:00 -0400","nprLastModifiedDate":"Fri, 12 Jun 2015 17:27:42 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3?orgId=1&topicId=1053&d=258&p=2&story=413692617&t=progseg&e=413811411&seg=13&ft=nprml&f=413692617","nprAudioM3u":"http://api.npr.org/m3u/1413995723-6ca2b1.m3u?orgId=1&topicId=1053&d=258&p=2&story=413692617&t=progseg&e=413811411&seg=13&ft=nprml&f=413692617","path":"/bayareabites/96915/mighty-farming-microbes-companies-harness-bacteria-to-give-crops-a-boost","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3?orgId=1&topicId=1053&d=258&p=2&story=413692617&t=progseg&e=413811411&seg=13&ft=nprml&f=413692617","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/06/20150612_atc_prospecting_for_microbes_to_give_crops_a_boost.mp3\u003c/p>\n\u003cp>What if farmers, instead of picking up some agricultural chemicals at their local dealer, picked up a load of agricultural microbes instead?\u003c/p>\n\u003cp>It's something to contemplate, because some big names in the pesticide business — like Bayer and Monsanto — are putting money behind attempts to turn soil microbes into tools that farmers can use to give their crops a boost.\u003c/p>\n\u003cp>It's a symptom of the soaring interest in the ways microbes affect all of life. In our bodies, they help fight off disease. In the soil, they help deliver nutrients to plants, and perhaps much more.\u003c/p>\n\u003cp>The most direct way to take advantage of microbes in farming — an approach that's been around for decades, in fact — is to deploy them as weapons against insects or weeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pam Marrone, founder of \u003ca href=\"http://www.marronebioinnovations.com/\">Marrone Bio Innovations\u003c/a>, in Davis, Calif., has been spent most of her professional life looking for such microbial pesticides and bringing them to market.\u003c/p>\n\u003cp>She shows me a few of her newest candidates: colonies of microorganisms growing in little round petri dishes. Some are fuzzy; some are slimy. Marrone thinks they're beautiful. \"They're all different colors,\" she points out. \"You've got orange, blue, purple, black, boring tan and magenta.\"\u003c/p>\n\u003cfigure id=\"attachment_96917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/microbes-1_custom-08fc68fda07264aa23c9f9ba295e360c77830ef5-e1434150438822.jpg\" alt=\"Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-96917\">\u003cfigcaption class=\"wp-caption-text\">Petri dishes filled with colonies of microorganisms at Marrone Bio Innovations, in Davis, Calif. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The real test of their value, though, will be seeing whether they can kill a few other living creatures in this laboratory: crop-eating insects. The company maintains a collection of cabbage loopers, beet army worms, corn rootworms, green peach aphids, spider mites and a few others.\u003c/p>\n\u003cp>Marrone is also looking for microbes that kill weeds — and she thinks she may have found one. The company's scientists discovered it in soil collected from the garden of a Buddhist temple in Japan. It doesn't harm insects, but it kills many plants. Marrone thinks that it might eventually be a weedkiller that organic farmers can use. She says there's huge demand for such a thing.\u003c/p>\n\u003cp>\"I can go into a chemical distributor in the Central Valley of California and say, 'What's your greatest unmet need?' and honest to God, this chemical dealer will tell me it's organic weed control,\" she says. \"It's remarkable.\"\u003c/p>\n\u003cp>Marrone is hoping to submit a pile of data to the Environmental Protection Agency later this year, asking for approval to sell this microbe-produced herbicide to farmers.\u003c/p>\n\u003cp>Biopesticides have long been popular in small corners of agriculture, like organic farming.\u003c/p>\n\u003cp>Now big chemical companies are jumping in. That's partly because organic farming is growing. But even conventional farmers are under pressure to use fewer toxic chemicals.\u003c/p>\n\u003cp>And the search for useful microbes has now expanded to include a whole new way to use microbes on the farm. Some call it \"probiotics for crops.\" There are microbes that somehow seem to give crops a boost.\u003c/p>\n\u003cp>\"We don't know how they work, necessarily,\" says Matthew Ashby, the founder and chief scientist of a tiny startup company called \u003ca href=\"http://www.taxon.com/index.php\">Taxon Biosciences\u003c/a>, in Tiburon, Calif.\u003c/p>\n\u003cp>On the wall at Taxon there's a computer printout that reaches from ceiling to floor. It's a list of all the microbes Taxon found in about a hundred different soil samples. Each microbe was identified through its DNA sequence. The sheer number of microbes on the list is astounding.\u003c/p>\n\u003cfigure id=\"attachment_96918\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg\" alt=\"Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences.\" width=\"400\" height=\"480\" class=\"size-thumbnail wp-image-96918\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-400x480.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-800x960.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/mark-ashby_enl-4a8107ea4efa1767bab5de2a55c617e45684d569.jpg 1103w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Matthew Ashby, co-founder and Chief Scientific Officer of Taxon Biosciences. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I asked our sequencing manager to print out eight feet of this, so it would fit on the wall,\" Ashby says. \"If we printed out the entire data set, it would be over a mile long.\"\u003c/p>\n\u003cp>Ashby says if you take a close look at this overwhelming list, you find clues about what the microbes are doing. For instance, some microbes show up consistently in soil samples from fields that produce bumper harvests of corn.\u003c/p>\n\u003cp>\"When you always find a microbe there when a plant is doing well, there might be something to that,\" he says.\u003c/p>\n\u003cp>Maybe those microbes are making corn more productive. Maybe farmers could add those beneficial microbes to their fields, and see an effect.\u003c/p>\n\u003cp>A year and a half ago, DuPont, the giant multinational that sells pesticides and seeds, among many other things, paid a visit to Taxon. Frank DeGennaro, director of DuPont Biologicals, was on that trip. He says the delegation was really impressed; the car ride home was filled with excited chatter about possibilities, \"and I said, 'I think there's something here. I think we should have another discussion.' \"\u003c/p>\n\u003cp>In April, Dupont \u003ca href=\"http://www.dupont.com/corporate-functions/media-center/press-releases/dupont-acquires-taxon-biosciences.html\">announced\u003c/a> it was buying Taxon. This summer, at thousands of small plots across the Midwest, it's carrying out trials to see whether Taxon's microbes really do boost corn yields.\u003c/p>\n\u003cp>Other big companies that sell pesticides and seeds — like \u003ca href=\"http://news.monsanto.com/press-release/corporate/novozymes-and-monsanto-complete-closing-bioag-alliance\">Monsanto\u003c/a>, \u003ca href=\"http://beecare.bayer.com/media-center/press-releases/press-release-detail/bayer-cropscience-acquires-us-based-biological-company-agraquest-for-close-to-us-500-million\">Bayer Cropscience\u003c/a>, \u003ca href=\"https://www.syngenta.com/global/corporate/en/news-center/news-releases/Pages/120919.aspx\">Syngenta\u003c/a> — have made similar deals to boost their microbe-discovery capacity. Some, in fact, are much bigger than the Taxon deal. All of these companies are betting that the next great tool that farmers use to grow more food may be found in the soil under our feet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96915/mighty-farming-microbes-companies-harness-bacteria-to-give-crops-a-boost","authors":["byline_bayareabites_96915"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14563","bayareabites_14564","bayareabites_12209","bayareabites_11952","bayareabites_14565","bayareabites_11176","bayareabites_10773","bayareabites_184","bayareabites_14562"],"featImg":"bayareabites_96916","label":"bayareabites"},"bayareabites_89752":{"type":"posts","id":"bayareabites_89752","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89752","score":null,"sort":[1415466080000]},"guestAuthors":[],"slug":"the-ancient-art-of-cheese-making-attracts-scientific-gawkers","title":"The Ancient Art Of Cheese-Making Attracts Scientific Gawkers","publishDate":1415466080,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cheese_wide-da128da18dcdcb5d36f1ef2ebb69e90dcc0557b4-e1415499356507.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cheese_wide-da128da18dcdcb5d36f1ef2ebb69e90dcc0557b4-e1415499356507.jpg\" alt=\"Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. Photo: iStockphoto\" width=\"1000\" height=\"562\" class=\"size-full wp-image-89753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Saturday\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2014/11/20141108_wesat_the_ancient_art_of_cheese-making_attracts_scientific_gawkers.mp3\u003c/p>\n\u003cp>by Kerri Smith, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/15/348717428/the-ancient-art-of-cheese-making-attracts-scientific-gawkers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/8/14)\u003c/p>\n\u003cp>From Swiss to cheddar, cheeses depend on the action of microbes for their flavor and aroma. But it's far from clear how these teams of microbes work together to ripen cheese.\u003c/p>\n\u003cp>To a cheese-maker, that's just the beauty of the art. To a scientist, it sounds like an experiment waiting to happen.\u003c/p>\n\u003cp>A handful of scientists who study cheese recently gathered to \u003ca href=\"http://www.nealsyarddairy.co.uk/scienceofartisancheese/conference.htm\">share their latest findings\u003c/a> at a farm in the English county of Somerset. They know cheese well here — after all, Somerset invented cheddar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Somerset cheese-maker Jamie Montgomery hosted the conference. \"We've been making cheddar here for three generations,\" he says. \"My grandfather bought the estate in 1911.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.montgomerycheese.co.uk/\">Montgomery's cheese\u003c/a> is particularly microbe-rich. That sets it apart from most supermarket-bought cheese, which is made from milk that is pasteurized to kill any potentially harmful bacteria. Then a few microbes are added back in to ferment the cheese.\u003c/p>\n\u003cp>But Montgomery and many other artisan producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives it variety and richness that commercial cheeses can't copy.\u003c/p>\n\u003cp>\"That's our defense, that's where the artisan cheese-maker is always going to have an edge,\" Montgomery says.\u003c/p>\n\u003cp>It's this complex community of microbes that intrigues the scientists and cheese-makers gathered in Somerset. For \u003ca href=\"https://sites.google.com/site/theduttonlab/\">Rachel Dutton\u003c/a>, whose lab at Harvard University studies everything from tangy stilton to creamy brie, cheese is a very cooperative subject, she says.\u003c/p>\n\u003cp>\"I wanted to find a microbial community to study that I would be able to grow the organisms in the lab, deconstruct and reconstruct these communities,\" she says.\u003c/p>\n\u003cp>Dutton's team just finished a study of more than 130 different cheese samples from around the world. Different types of cheeses have different microbial tenants – less to do with geography, and more to do with cheese-making method, like whether you wash the rind of the cheese with brine, or age it, or keep it in a moist room.\u003c/p>\n\u003cp>Whatever type you favor, Dutton says that cheese could be \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/chowing-down-on-meat-dairy-alters-gut-bacteria-a-lot-and-quickly/\">affecting the microbes\u003c/a> in your own body. Our guts are teeming with bacteria that help us digest food, and many of the bacteria found in fermented foods make it through the digestive tract unscathed.\u003c/p>\n\u003cp>But whether they interact much isn't clear, she says. \"What they're doing, if anything, I think is still a wide-open question.\"\u003c/p>\n\u003cp>Cheese lovers would like to think that – like other microbe-rich foods – cheese could be good for us.\u003c/p>\n\u003cp>\"There's a very good chance that consumption of them will influence the gut microbiome, and could in turn have some positive benefits,\" says microbiologist and cheesemaker \u003ca href=\"http://animalscience.uconn.edu/faculty/DennisDAmico.php\">Dennis D'Amico\u003c/a>, who traveled to the meeting from his base at the University of Connecticut.\u003c/p>\n\u003cp>Those gains could include boosting metabolism, or stopping \"bad\" bugs from taking hold. But there's no evidence for this yet, because the microbes in our guts and in our foods are so complex that it's hard to work out how they affect each other.\u003c/p>\n\u003cp>Farm owner Jamie Montgomery is delighted that his cheese will be keeping scientists busy for a while yet. \"They're all saying that in cheese, they're probably only scratching the surface. And I love that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In England, cheese-making is an art stretching back hundreds of years. But recently, scientists have become interested in the microbes that make the country's artisan cheeses so tasty.","status":"publish","parent":0,"modified":1415500986,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":630},"headData":{"title":"The Ancient Art Of Cheese-Making Attracts Scientific Gawkers | KQED","description":"In England, cheese-making is an art stretching back hundreds of years. But recently, scientists have become interested in the microbes that make the country's artisan cheeses so tasty.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Ancient Art Of Cheese-Making Attracts Scientific Gawkers","datePublished":"2014-11-08T17:01:20.000Z","dateModified":"2014-11-09T02:43:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"89752 http://blogs.kqed.org/bayareabites/?p=89752","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/08/the-ancient-art-of-cheese-making-attracts-scientific-gawkers/","disqusTitle":"The Ancient Art Of Cheese-Making Attracts Scientific Gawkers","nprByline":"Kerri Smith","nprStoryId":"348717428","nprApiLink":"http://api.npr.org/query?id=348717428&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/15/348717428/the-ancient-art-of-cheese-making-attracts-scientific-gawkers?ft=3&f=348717428","nprRetrievedStory":"1","nprPubDate":"Sat, 08 Nov 2014 12:33:00 -0500","nprStoryDate":"Sat, 08 Nov 2014 05:52:00 -0500","nprLastModifiedDate":"Sat, 08 Nov 2014 07:42:42 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/11/20141108_wesat_the_ancient_art_of_cheese-making_attracts_scientific_gawkers.mp3?orgId=1&topicId=1053&ft=3&f=348717428","nprAudioM3u":"http://api.npr.org/m3u/1362482315-c30a1b.m3u?orgId=1&topicId=1053&ft=3&f=348717428","path":"/bayareabites/89752/the-ancient-art-of-cheese-making-attracts-scientific-gawkers","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/11/20141108_wesat_the_ancient_art_of_cheese-making_attracts_scientific_gawkers.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cheese_wide-da128da18dcdcb5d36f1ef2ebb69e90dcc0557b4-e1415499356507.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cheese_wide-da128da18dcdcb5d36f1ef2ebb69e90dcc0557b4-e1415499356507.jpg\" alt=\"Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. Photo: iStockphoto\" width=\"1000\" height=\"562\" class=\"size-full wp-image-89753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Saturday\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2014/11/20141108_wesat_the_ancient_art_of_cheese-making_attracts_scientific_gawkers.mp3\u003c/p>\n\u003cp>by Kerri Smith, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/15/348717428/the-ancient-art-of-cheese-making-attracts-scientific-gawkers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/8/14)\u003c/p>\n\u003cp>From Swiss to cheddar, cheeses depend on the action of microbes for their flavor and aroma. But it's far from clear how these teams of microbes work together to ripen cheese.\u003c/p>\n\u003cp>To a cheese-maker, that's just the beauty of the art. To a scientist, it sounds like an experiment waiting to happen.\u003c/p>\n\u003cp>A handful of scientists who study cheese recently gathered to \u003ca href=\"http://www.nealsyarddairy.co.uk/scienceofartisancheese/conference.htm\">share their latest findings\u003c/a> at a farm in the English county of Somerset. They know cheese well here — after all, Somerset invented cheddar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Somerset cheese-maker Jamie Montgomery hosted the conference. \"We've been making cheddar here for three generations,\" he says. \"My grandfather bought the estate in 1911.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.montgomerycheese.co.uk/\">Montgomery's cheese\u003c/a> is particularly microbe-rich. That sets it apart from most supermarket-bought cheese, which is made from milk that is pasteurized to kill any potentially harmful bacteria. Then a few microbes are added back in to ferment the cheese.\u003c/p>\n\u003cp>But Montgomery and many other artisan producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives it variety and richness that commercial cheeses can't copy.\u003c/p>\n\u003cp>\"That's our defense, that's where the artisan cheese-maker is always going to have an edge,\" Montgomery says.\u003c/p>\n\u003cp>It's this complex community of microbes that intrigues the scientists and cheese-makers gathered in Somerset. For \u003ca href=\"https://sites.google.com/site/theduttonlab/\">Rachel Dutton\u003c/a>, whose lab at Harvard University studies everything from tangy stilton to creamy brie, cheese is a very cooperative subject, she says.\u003c/p>\n\u003cp>\"I wanted to find a microbial community to study that I would be able to grow the organisms in the lab, deconstruct and reconstruct these communities,\" she says.\u003c/p>\n\u003cp>Dutton's team just finished a study of more than 130 different cheese samples from around the world. Different types of cheeses have different microbial tenants – less to do with geography, and more to do with cheese-making method, like whether you wash the rind of the cheese with brine, or age it, or keep it in a moist room.\u003c/p>\n\u003cp>Whatever type you favor, Dutton says that cheese could be \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/chowing-down-on-meat-dairy-alters-gut-bacteria-a-lot-and-quickly/\">affecting the microbes\u003c/a> in your own body. Our guts are teeming with bacteria that help us digest food, and many of the bacteria found in fermented foods make it through the digestive tract unscathed.\u003c/p>\n\u003cp>But whether they interact much isn't clear, she says. \"What they're doing, if anything, I think is still a wide-open question.\"\u003c/p>\n\u003cp>Cheese lovers would like to think that – like other microbe-rich foods – cheese could be good for us.\u003c/p>\n\u003cp>\"There's a very good chance that consumption of them will influence the gut microbiome, and could in turn have some positive benefits,\" says microbiologist and cheesemaker \u003ca href=\"http://animalscience.uconn.edu/faculty/DennisDAmico.php\">Dennis D'Amico\u003c/a>, who traveled to the meeting from his base at the University of Connecticut.\u003c/p>\n\u003cp>Those gains could include boosting metabolism, or stopping \"bad\" bugs from taking hold. But there's no evidence for this yet, because the microbes in our guts and in our foods are so complex that it's hard to work out how they affect each other.\u003c/p>\n\u003cp>Farm owner Jamie Montgomery is delighted that his cheese will be keeping scientists busy for a while yet. \"They're all saying that in cheese, they're probably only scratching the surface. And I love that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89752/the-ancient-art-of-cheese-making-attracts-scientific-gawkers","authors":["byline_bayareabites_89752"],"categories":["bayareabites_188","bayareabites_4084","bayareabites_10916","bayareabites_34","bayareabites_358","bayareabites_1873"],"tags":["bayareabites_14750","bayareabites_11176","bayareabites_10921"],"featImg":"bayareabites_89753","label":"bayareabites"},"bayareabites_59010":{"type":"posts","id":"bayareabites_59010","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59010","score":null,"sort":[1364490851000]},"guestAuthors":[],"slug":"mapping-the-microbes-that-flourish-on-fruits-and-veggies","title":"Mapping The Microbes That Flourish On Fruits And Veggies","publishDate":1364490851,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_59015\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\" alt=\"You call it salad. The bacteria call it home. Photo: iStockphoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-59015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You call it salad. The bacteria call it home. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/28/175478950/mapping-the-microbes-that-flourish-on-fruits-and-veggies\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>Deadly microbes like \u003cem>Salmonella\u003c/em> and \u003cem>E. coli\u003c/em> can lurk on the surface of spinach, lettuce and other fresh foods. But many more benign microbes also flourish there, living lives of quiet obscurity, much like the tiny Whos in Dr. Seuss's Whoville. Until now.\u003c/p>\n\u003cp>Scientists at the University of Colorado have taken what may be the first broad inventory of the microbes that live on strawberries, lettuce, tomatoes and eight other popular fresh foods.\u003c/p>\n\u003cp>It turns out the invisible communities living on our food vary greatly, depending on the type, and whether it's conventional or organic.\u003c/p>\n\u003cp>Mung bean sprouts, for one, harbor very different bacteria than alfalfa sprouts. Grapes, apples and peaches house a greater variety of bacteria than veggies. And mushrooms are living in a microbial room of their own, sharing very few bacteria with the other foods tested.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's quite different than strawberries, tomatoes and spinach. They had similar surface bacteria, with most coming from one family, the \u003cem>Enterobacteriaiceae\u003c/em>. That family includes \u003cem>E. coli\u003c/em>, but many, many other harmless and perhaps beneficial bacteria, too. \u003cem>Enterobacteriaiceae\u003c/em> was also the most common family, accounting for about one-third of all the microbes overall.\u003c/p>\n\u003cp>The good news: Most of the bacterial horde is benign.\u003c/p>\n\u003cp>Still, the sprouts \"had a pretty high number of different types of bacteria associated with them, especially alfalfa sprouts,\" according to \u003ca href=\"http://www.colorado.edu/eeb/EEBprojects/FiererLab/Photopage.htm\">Jonathan Leff,\u003c/a> an associate scientist at the Cooperative Institute for Research in the Environmental Sciences at the University of Colorado, who led the study.\u003c/p>\n\u003cp>Dangerous bacteria on sprouts have caused numerous \u003ca href=\"http://www.npr.org/blogs/health/2011/06/10/137100829/german-officials-conclude-sprouts-are-the-e-coli-culprit\">outbreaks\u003c/a>, including one in Germany that killed at least 31 people.\u003c/p>\n\u003cp>The organic-labeled produce had different microbial communities than the conventionally grown food, with the organic microbes generally more diverse, and the conventionally grown having more \u003cem>Enterobacteriaiceae\u003c/em>.\u003c/p>\n\u003cp>Is that good? We don't know. And we also don't know why they're different. \"We can't say that this is attributable to the farming practice itself,\" Leff told The Salt. \"It could be transport and storage.\"\u003c/p>\n\u003cp>Also on the don't-know list is how the differences in fruit and vegetable microbiomes affect human health. \"We can't say how we should act in terms of our daily purchases or how we eat,\" Leff says.\u003c/p>\n\u003cp>But understanding the \u003ca href=\"http://commonfund.nih.gov/hmp/\">microbiomes\u003c/a> of fruits and vegetables, he says, may ultimately make it possible to figure out ways to delay spoilage in fresh produce, or to learn how the food bacteria interact with each other, and with the millions of \u003ca href=\"http://www.npr.org/blogs/health/2012/06/13/154913334/finally-a-map-of-all-the-microbes-on-your-body\">bacteria in the human gut\u003c/a>.\u003c/p>\n\u003cp>The researchers \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0059310\">published\u003c/a> their results in the online journal \u003cem>PLoS One\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Salad is not just a food; it's home to a flourishing community of mostly benign microbes. A new inventory finds surprising differences in the bacteria growing on popular fruits and vegetables.","status":"publish","parent":0,"modified":1364490851,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":460},"headData":{"title":"Mapping The Microbes That Flourish On Fruits And Veggies | KQED","description":"Salad is not just a food; it's home to a flourishing community of mostly benign microbes. A new inventory finds surprising differences in the bacteria growing on popular fruits and vegetables.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mapping The Microbes That Flourish On Fruits And Veggies","datePublished":"2013-03-28T17:14:11.000Z","dateModified":"2013-03-28T17:14:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"59010 http://blogs.kqed.org/bayareabites/?p=59010","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/28/mapping-the-microbes-that-flourish-on-fruits-and-veggies/","disqusTitle":"Mapping The Microbes That Flourish On Fruits And Veggies","nprByline":"Nancy Shute","nprStoryId":"175478950","nprApiLink":"http://api.npr.org/query?id=175478950&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/28/175478950/mapping-the-microbes-that-flourish-on-fruits-and-veggies?ft=3&f=175478950","nprRetrievedStory":"1","nprPubDate":"Thu, 28 Mar 2013 12:18:00 -0400","nprStoryDate":"Thu, 28 Mar 2013 12:18:00 -0400","nprLastModifiedDate":"Thu, 28 Mar 2013 12:18:37 -0400","path":"/bayareabites/59010/mapping-the-microbes-that-flourish-on-fruits-and-veggies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59015\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\" alt=\"You call it salad. The bacteria call it home. Photo: iStockphoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-59015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You call it salad. The bacteria call it home. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/28/175478950/mapping-the-microbes-that-flourish-on-fruits-and-veggies\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>Deadly microbes like \u003cem>Salmonella\u003c/em> and \u003cem>E. coli\u003c/em> can lurk on the surface of spinach, lettuce and other fresh foods. But many more benign microbes also flourish there, living lives of quiet obscurity, much like the tiny Whos in Dr. Seuss's Whoville. Until now.\u003c/p>\n\u003cp>Scientists at the University of Colorado have taken what may be the first broad inventory of the microbes that live on strawberries, lettuce, tomatoes and eight other popular fresh foods.\u003c/p>\n\u003cp>It turns out the invisible communities living on our food vary greatly, depending on the type, and whether it's conventional or organic.\u003c/p>\n\u003cp>Mung bean sprouts, for one, harbor very different bacteria than alfalfa sprouts. Grapes, apples and peaches house a greater variety of bacteria than veggies. And mushrooms are living in a microbial room of their own, sharing very few bacteria with the other foods tested.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's quite different than strawberries, tomatoes and spinach. They had similar surface bacteria, with most coming from one family, the \u003cem>Enterobacteriaiceae\u003c/em>. That family includes \u003cem>E. coli\u003c/em>, but many, many other harmless and perhaps beneficial bacteria, too. \u003cem>Enterobacteriaiceae\u003c/em> was also the most common family, accounting for about one-third of all the microbes overall.\u003c/p>\n\u003cp>The good news: Most of the bacterial horde is benign.\u003c/p>\n\u003cp>Still, the sprouts \"had a pretty high number of different types of bacteria associated with them, especially alfalfa sprouts,\" according to \u003ca href=\"http://www.colorado.edu/eeb/EEBprojects/FiererLab/Photopage.htm\">Jonathan Leff,\u003c/a> an associate scientist at the Cooperative Institute for Research in the Environmental Sciences at the University of Colorado, who led the study.\u003c/p>\n\u003cp>Dangerous bacteria on sprouts have caused numerous \u003ca href=\"http://www.npr.org/blogs/health/2011/06/10/137100829/german-officials-conclude-sprouts-are-the-e-coli-culprit\">outbreaks\u003c/a>, including one in Germany that killed at least 31 people.\u003c/p>\n\u003cp>The organic-labeled produce had different microbial communities than the conventionally grown food, with the organic microbes generally more diverse, and the conventionally grown having more \u003cem>Enterobacteriaiceae\u003c/em>.\u003c/p>\n\u003cp>Is that good? We don't know. And we also don't know why they're different. \"We can't say that this is attributable to the farming practice itself,\" Leff told The Salt. \"It could be transport and storage.\"\u003c/p>\n\u003cp>Also on the don't-know list is how the differences in fruit and vegetable microbiomes affect human health. \"We can't say how we should act in terms of our daily purchases or how we eat,\" Leff says.\u003c/p>\n\u003cp>But understanding the \u003ca href=\"http://commonfund.nih.gov/hmp/\">microbiomes\u003c/a> of fruits and vegetables, he says, may ultimately make it possible to figure out ways to delay spoilage in fresh produce, or to learn how the food bacteria interact with each other, and with the millions of \u003ca href=\"http://www.npr.org/blogs/health/2012/06/13/154913334/finally-a-map-of-all-the-microbes-on-your-body\">bacteria in the human gut\u003c/a>.\u003c/p>\n\u003cp>The researchers \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0059310\">published\u003c/a> their results in the online journal \u003cem>PLoS One\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59010/mapping-the-microbes-that-flourish-on-fruits-and-veggies","authors":["byline_bayareabites_59010"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11456","bayareabites_4289","bayareabites_11457","bayareabites_244","bayareabites_11176","bayareabites_1815","bayareabites_2037","bayareabites_10921","bayareabites_199"],"featImg":"bayareabites_59011","label":"bayareabites"},"bayareabites_56322":{"type":"posts","id":"bayareabites_56322","meta":{"index":"posts_1591205157","site":"bayareabites","id":"56322","score":null,"sort":[1360375843000]},"guestAuthors":[],"slug":"when-the-microbes-are-happy-the-brewer-is-happy","title":"When The Microbes Are Happy, The Brewer Is Happy","publishDate":1360375843,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_56329\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\" alt=\"Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\" width=\"666\" height=\"500\" class=\"size-full wp-image-56329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171384920/when-the-microbes-are-happy-the-brewer-is-happy\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Yeast can be pretty demanding little buggers, despite being unicellular microscopic organisms. Brewers know they must appease them to get the beer they want.\u003c/p>\n\u003cp>\"It's yeast-strain dependent, it's environment, it's temperature, oxygen levels,\" says Matt Brophy, brewmaster of \u003ca href=\"http://flyingdogales.com/\">Flying Dog Brewery\u003c/a> in Frederick, Md. \"There's a lot of variables that you need to have a high level of control over.\"\u003c/p>\n\u003cp>Yeast produces hundreds of chemical compounds that can affect the beer's ultimate flavor, appearance and stability. Over the centuries, humans have domesticated yeast strains with the best characteristics for brewing, so that the ones brewers use today are much more effective than wild yeast. It's kind of like going with a pedigreed Best In Show at Westminster, rather than a coyote.\u003c/p>\n\u003cp>\"We deal with cultured yeast — very specific strains that give us flavor profiles that we desire in our beers,\" Brophy says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then they have to pamper the yeast with the right conditions.\u003c/p>\n\u003cp>It gets fed wort, a sugary liquid made by steeping, roasting, and mashing barley or other grains. The wort is cooled to just the right temperature, and stirred to oxygenate it so that the yeast can grow and reproduce.\u003c/p>\n\u003cp>After all those demands have been met, the yeast starts converting simple sugars to alcohol and carbon dioxide.\u003c/p>\n\u003cp>Or, as a new \u003ca href=\"http://bit.ly/asmbeerfaq\">report\u003c/a> from the American Academy of Microbiology says, \"If the Yeast Ain't Happy, Ain't Nobody Happy.\"\u003c/p>\n\u003cp>So does this mean that brewers are basically microbiologists?\u003c/p>\n\u003cp>\"Yes, absolutely,\" Brophy says. \"Not only do you need to learn and know about yeast health, viability, vitality, and all the variability that affect fermentation, but there's also the buggers that you don't want.\"\u003c/p>\n\u003cp>Ann Reid, director of the microbiology academy, says that even she was struck by \"the degree to which the whole beer-making process really is an effort to produce something that the yeast will be really happy, with so they'll make you the beer that you want to drink.\"\u003c/p>\n\u003cp>In addition to describing the brewing process in depth and outlining the ways in which yeast affects beer's flavor, the report explores the history of brewing and differences in types of yeast.\u003c/p>\n\u003cp>Some highlights:\u003c/p>\n\u003cul>\n\u003cli>Yeast probably evolved the ability to produce alcohol because other microbes can't survive in it. It kills off the competition. But this also explains why fermented drinks were popular before the development of water sanitation systems — beer was safer to drink than the local water supply.\u003c/li>\n\u003cli>The two major brewer's yeasts are ale and lager yeasts. Ale yeasts prefer warm temperatures for fermentation. Lager yeasts grow well at low temperatures, an important quality for brewers in Northern Europe.\u003c/li>\n\u003cli>Too little yeast, and fermentation will take too long to get started, allowing bacteria to outcompete it. Too much, and the beer will lack complex flavor and aroma.\u003c/li>\n\u003c/ul>\n\u003cp>This is the latest of the Academy's reports on microbes in our world. \"We get the sense when people think of microbes, they think of things that make you sick and they think of microbiologists as people who work in the clinical laboratory at the hospital,\" Reid says. \"It's a lot more varied than that.\"\u003c/p>\n\u003cp>Previous \u003ca href=\"http://academy.asm.org/index.php/colloquium-program/faq-series\">FAQ reports\u003c/a> have queried microbiologists on oil spills, \u003cem>E. coli\u003c/em> and adult vaccines.\u003c/p>\n\u003cp>For the yeast report, the academy had to turn to Europe for about half of their brewing experts. \"There's not a lot of it going on in our universities,\" Reid says. \"In Europe there are actual professors of fermentation who specialize in beer.\"\u003c/p>\n\u003cp>But regardless of where the experts come from, Reid says, \"beer microbiologists are among the most fun of a pretty fun profession.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Yeast are demanding little critters. To make good-tasting beer, brewers have to pamper them like pedigreed pets. A new report says it's all about the microbiology. Brewers say they use science to keep their charges happy.","status":"publish","parent":0,"modified":1360375843,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":668},"headData":{"title":"When The Microbes Are Happy, The Brewer Is Happy | KQED","description":"Yeast are demanding little critters. To make good-tasting beer, brewers have to pamper them like pedigreed pets. A new report says it's all about the microbiology. Brewers say they use science to keep their charges happy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"When The Microbes Are Happy, The Brewer Is Happy","datePublished":"2013-02-09T02:10:43.000Z","dateModified":"2013-02-09T02:10:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"56322 http://blogs.kqed.org/bayareabites/?p=56322","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/08/when-the-microbes-are-happy-the-brewer-is-happy/","disqusTitle":"When The Microbes Are Happy, The Brewer Is Happy","nprByline":"Lydia Zuraw","nprStoryId":"171384920","nprApiLink":"http://api.npr.org/query?id=171384920&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/02/08/171384920/when-the-microbes-are-happy-the-brewer-is-happy?ft=3&f=171384920","nprRetrievedStory":"1","nprPubDate":"Fri, 08 Feb 2013 15:38:00 -0500","nprStoryDate":"Fri, 08 Feb 2013 15:38:00 -0500","nprLastModifiedDate":"Fri, 08 Feb 2013 15:37:59 -0500","path":"/bayareabites/56322/when-the-microbes-are-happy-the-brewer-is-happy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56329\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\" alt=\"Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\" width=\"666\" height=\"500\" class=\"size-full wp-image-56329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171384920/when-the-microbes-are-happy-the-brewer-is-happy\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Yeast can be pretty demanding little buggers, despite being unicellular microscopic organisms. Brewers know they must appease them to get the beer they want.\u003c/p>\n\u003cp>\"It's yeast-strain dependent, it's environment, it's temperature, oxygen levels,\" says Matt Brophy, brewmaster of \u003ca href=\"http://flyingdogales.com/\">Flying Dog Brewery\u003c/a> in Frederick, Md. \"There's a lot of variables that you need to have a high level of control over.\"\u003c/p>\n\u003cp>Yeast produces hundreds of chemical compounds that can affect the beer's ultimate flavor, appearance and stability. Over the centuries, humans have domesticated yeast strains with the best characteristics for brewing, so that the ones brewers use today are much more effective than wild yeast. It's kind of like going with a pedigreed Best In Show at Westminster, rather than a coyote.\u003c/p>\n\u003cp>\"We deal with cultured yeast — very specific strains that give us flavor profiles that we desire in our beers,\" Brophy says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then they have to pamper the yeast with the right conditions.\u003c/p>\n\u003cp>It gets fed wort, a sugary liquid made by steeping, roasting, and mashing barley or other grains. The wort is cooled to just the right temperature, and stirred to oxygenate it so that the yeast can grow and reproduce.\u003c/p>\n\u003cp>After all those demands have been met, the yeast starts converting simple sugars to alcohol and carbon dioxide.\u003c/p>\n\u003cp>Or, as a new \u003ca href=\"http://bit.ly/asmbeerfaq\">report\u003c/a> from the American Academy of Microbiology says, \"If the Yeast Ain't Happy, Ain't Nobody Happy.\"\u003c/p>\n\u003cp>So does this mean that brewers are basically microbiologists?\u003c/p>\n\u003cp>\"Yes, absolutely,\" Brophy says. \"Not only do you need to learn and know about yeast health, viability, vitality, and all the variability that affect fermentation, but there's also the buggers that you don't want.\"\u003c/p>\n\u003cp>Ann Reid, director of the microbiology academy, says that even she was struck by \"the degree to which the whole beer-making process really is an effort to produce something that the yeast will be really happy, with so they'll make you the beer that you want to drink.\"\u003c/p>\n\u003cp>In addition to describing the brewing process in depth and outlining the ways in which yeast affects beer's flavor, the report explores the history of brewing and differences in types of yeast.\u003c/p>\n\u003cp>Some highlights:\u003c/p>\n\u003cul>\n\u003cli>Yeast probably evolved the ability to produce alcohol because other microbes can't survive in it. It kills off the competition. But this also explains why fermented drinks were popular before the development of water sanitation systems — beer was safer to drink than the local water supply.\u003c/li>\n\u003cli>The two major brewer's yeasts are ale and lager yeasts. Ale yeasts prefer warm temperatures for fermentation. Lager yeasts grow well at low temperatures, an important quality for brewers in Northern Europe.\u003c/li>\n\u003cli>Too little yeast, and fermentation will take too long to get started, allowing bacteria to outcompete it. Too much, and the beer will lack complex flavor and aroma.\u003c/li>\n\u003c/ul>\n\u003cp>This is the latest of the Academy's reports on microbes in our world. \"We get the sense when people think of microbes, they think of things that make you sick and they think of microbiologists as people who work in the clinical laboratory at the hospital,\" Reid says. \"It's a lot more varied than that.\"\u003c/p>\n\u003cp>Previous \u003ca href=\"http://academy.asm.org/index.php/colloquium-program/faq-series\">FAQ reports\u003c/a> have queried microbiologists on oil spills, \u003cem>E. coli\u003c/em> and adult vaccines.\u003c/p>\n\u003cp>For the yeast report, the academy had to turn to Europe for about half of their brewing experts. \"There's not a lot of it going on in our universities,\" Reid says. \"In Europe there are actual professors of fermentation who specialize in beer.\"\u003c/p>\n\u003cp>But regardless of where the experts come from, Reid says, \"beer microbiologists are among the most fun of a pretty fun profession.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/56322/when-the-microbes-are-happy-the-brewer-is-happy","authors":["byline_bayareabites_56322"],"categories":["bayareabites_301","bayareabites_10916"],"tags":["bayareabites_14753","bayareabites_11161","bayareabites_11176","bayareabites_3251"],"featImg":"bayareabites_56323","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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