Dr. Benjamin Wolfe
Department of Biology, Tufts University
WHEN: Sept. 25th, 2020 at Noon
WHERE: Seminar will be presented via Zoom
Meeting ID: 910 4844 0693
Delicious rot: ecology and evolution of fermented food microbiomes
Advances in DNA sequencing technologies have allowed us to rapidly discover patterns of microbial diversity across our planet. But the processes that determine the composition of microbial communities are largely unknown. The Wolfe lab uses synthetic microbial communities from fermented foods to identify the ecological and evolutionary processes that shape microbial community diversity. These globally distributed food communities are easy to culture, low in complexity, and can be recreated in the lab. From crocks of sauerkraut, jars of fermented tea, and wheels of Camembert cheese, we are learning how dispersal, biotic interactions, and rapid diversification drive microbial community assembly. These findings can be extended to other less tractable systems, and can be used to improve the safety and quality of food systems. Fermented foods are also a unique platform for improving microbial literacy in the classroom and in our communities.
Everyone is welcome to join the seminar, please see the Zoom link above.