Interview with Pickle Extraordinaire, Amanda Feifer

Ferment Your Vegetables is available on Amazon, Barnes & Nobles, and Indigo (Canada)

FMM had the opportunity to interview fermentation instructor, author, and blogger, Amanda Feifer! Listen to learn some interesting facts about fermentations and get excited for our upcoming fermented vegetables episode! To learn more about Amanda Feifer and her fabulous fermentations, check out her blog at http://phickle.com!


Season 2 Episode #9 – Antibiotic Resistance

What is antibiotic resistance? How is it spread? Are there alternatives to antibiotics? Join the FMM team and find out the answers to these questions and much more!

Music from https://filmmusic.io
“Vivacity” by Kevin MacLeod (https://incompetech.com
License: CC BY (http://creativecommons.org/licenses/by/4.0/)
Photo by Adam Nieścioruk on Unsplash

Season 2 – Episode #7 Produce Safety

Produce safety is the main topic of this episode of Food Micro Minutes. Join the FMM Team as they discuss about different aspects of produce safety! 

Photo by Alexandr Podvalny on Unsplash
Download: Season 2 – Produce Safety

Music from https://filmmusic.io

“Schools Out” by Sascha Ende (https://www.sascha-ende.de)

“Vivacity” by Kevin MacLeod (https://incompetech.com

License: CC BY (http://creativecommons.org/licenses/by/4.0/)


Season 2 – Episode #6 Beer

The history of beer, innovations in yeast, and brewed beverage safety are the topics in this episode of Food Micro Minutes. Join the FMM Team as they dive into the wonderfully complex (yet straight-forward), happy and hoppy, world of beer!

Saccharomyces cerevisiae
by Jonathan Sogin
Download: Season 2 – Beer

Music from https://filmmusic.io
“Vivacity” by Kevin MacLeod (https://incompetech.com)
License: CC BY (http://creativecommons.org/licenses/by/4.0/)
Dark vs. light drinks: The influence of visual appearance on the consumer’s experience of beer
How to Talk about Beer like a Pro
Gallone B, Mertens S, Gordon JL, Maere S, Verstrepen KJ, Steensels J. Origins, evolution, domestication and diversity of Saccharomyces beer yeasts. Curr Opin Biotechnol. 2018;49:148-155. doi:10.1016/J.COPBIO.2017.08.005
Transfer of Fusarium mycotoxins from malt to boiled wort 
From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic fermentation parameters
125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly Journal of the Institute of Brewing
Survival of foodborne pathogenic bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus spores in fermented alcoholic beverages (beer and refined rice wine)
Growth and survival of foodborne pathogens in beer


Season 2 – Episode #4 Sanitizer applications: From Super Particles to Synergies

In the fourth episode of Season 2, Hannah Zurier and Sophia Harrand explore new sanitizer technologies. They will cover super sanitizer particles in fresh produce applications and enzyme-sanitizer combinations to fight biofilms. 

Kim, M.-J., E. S. Lim, and J.-S. Kim. 2019. Enzymatic Inactivation of Pathogenic and Nonpathogenic Bacteria in Biofilms in Combination with Chlorine.Journal of Food Protection. 82:605-614.

Huang, K., and N. Nitin. 2019. Antimicrobial Particle Based Novel Sanitizer for Enhanced Decontamination of Fresh Produce.Appl Environ Microbiol.

Enjoying the sunny day.
Mausi chilling in her cave.
Download: Episode #4 Sanitizer applications: From Super Particles to Synergies

Season 2 – Episode #3 Lunch Time: From Genetically Engineered Cheese Cultures to Lab Grown Beef Burgers

In the third episode of Season 2,Caitlin Carmody and Zhixin Wang hash out the endless Food Micro applications of a genetic based tool for studying diverse populations of bacteria used in this month’s the first paper. Followed by a broader discussion of the global impact of livestock vs. lab grown meat production, related to this month’s second paper.

Peters, J.M., Koo, B.-M., Patino, R., Heussler, G.E., Hearne, C.C., Qu, J., Inclan, Y.F., Hawkins, J.S., Lu, C.H.S., Silvis, M.R., Harden, M.M., Osadnik, H., Peters, J.E., Engel, J.N., Dutton, R.J., Grossman, A.D., Gross, C.A., and Rosenberg, O.S. (2019). Enabling genetic analysis of diverse bacteria with Mobile-CRISPRi. Nature Microbiology 4, 244-250.

Lynch, J., and Pierrehumbert, R. (2019). Climate Impacts of Cultured Meat and Beef Cattle. Frontiers in Sustainable Food Systems 3.

Caitlin and Zhixin
Download: Episode #3 Lunch Time: From Genetically Engineered Cheese Cultures To Lab Grown Beef Burgers

Season 2 – Episode #2 Novelty: From Operons to Ribosomes

In the second episode of Season 2, Alexa Cohn and Jonathan Sogin take us through two new papers detailing a novel operon structure and antibiotic resistance mechanism. For molecular and non-molecular biologists alike, this episode is sure to bring out the science in Food Science. But, it’s not all about science – Alexa tries painting and Jonathan attempts karate; they definitely won’t be quitting their day jobs anytime soon.

Sáenz-Lahoya, S., N. Bitarte, B. García, S. Burgui, M. Vergara-Irigaray, J. Valle, C. Solano, A. Toledo-Arana, and I. Lasa. 2019. ‘Noncontiguous operon is a genetic organization for coordinating bacterial gene expression’, Proceedings of the National Academy of Sciences, 116: 1733-38.

Duval, Mélodie, Daniel Dar, Filipe Carvalho, Eduardo P. C. Rocha, Rotem Sorek, and Pascale Cossart. 2018. ‘HflXr, a homolog of a ribosome-splitting factor, mediates antibiotic resistance’, Proceedings of the National Academy of Sciences, 115: 13359-64.

Jonathan Sogin and Alexa Cohen

Download: Episode#2 – Novelty: From Operons to Ribosomes

Season 2 – Episode #1 From Problem Food to Detection

For this episode, join Josh Herskovitz and Emma Farquharson as these two “twins” from the Goddard and Nugen Labs use their “sibling humor” to summarize some of the most recent and fascinating literature in Food Microbiology.

This month, for our 10th episode (but 1st episode of Season 2), our speakers walk us through two new papers, while also splendidly enunciating the ways in which these findings connect to what currently is practiced within the field of Food Microbiology

Josh and Emma examine how the low levels of persistent glucose and fructose in Western diets directly interfere with the colonization of Bacteroides thetaiotamicron – a critical organism for good health. Next, these two friends chat about the use of pectins as a colonization aide prebiotic, instead of the classical concept of prebiotics as fuel for cells!
We eat food every day, so it makes sense that it would be a consistently hot topic of research. So join us this month as we explore how foods can hurt AND help our health.

Townsend, G. E., Han, W., Schwalm, N. D., Raghavan, V., Barry, N. A., Goodman, A. L., & Groisman, E. A. (2019). Dietary sugar silences a colonization factor in a mammalian gut symbiont. Proceedings of the National Academy of Sciences, 116(1), 233-238. doi:10.1073/pnas.1813780115

Larsen, N., Cahú, T. B., Isay Saad, S. M., Blennow, A., & Jespersen, L. (2018). The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties. Food Microbiology, 74, 11-20. doi:https://doi.org/10.1016/j.fm.2018.02.015

Josh Herskovitz and Emma Farquharson
Download: Episode#1 – From Problem Foods to Protection Foods