TWiM reveals the bacteria, acids, and enzymes behind yogurt made with ants, and a defined set of microbes that reproduces attributes of fine flavor chocolate fermentation

Hosts: Vincent Racaniello, Michael Schmidt, and Petra Levin

Guest: Mark O. Martin

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Links for this episode:

• Making yogurt with ants (iScience)

• The Alchemist Restaurant

• How to make classic tuiles (MasterClass)

• Defined microbes for chocolate (Nat Micro)

• Microbial chocolatiers of fine flavour (Nat Micro)

• Blind taste every chocolate bar (YouTube)

Music used on TWiM is composed and performed by Ronald Jenkees and used with permission.

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