Bacterial-Fungal Interactions in Cheese Rind Microbes: A Taste of Science

Did you know that the unique flavors, textures, and aromas of traditional cheeses are crafted by intricate interactions between bacteria and fungi? This presentation will explore the vital role of these microorganisms in cheese production and why understanding their communication mechanisms is crucial for food science and health. We will learn how microbes contribute to the diversity of cheese, their importance in fermentation, and the tools scientists use, like imaging mass spectrometry, to uncover the secrets of microbial communication. Join us to discover how studying these interactions could benefit human health and elevate the art of cheese-making.