Symbiotic yeast in fermentation: A conversation with Chantle Swichkow
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Symbiotic yeast in fermentation: A conversation with Chantle Swichkow
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Dr. Chantle Swichkow, a postdoc in Leonid Kruglyak’s lab at UCLA, has been exploring the role of yeast in these symbiotic interactions. By applying her background in mouse genetics to yeast, she studies how yeast strain diversity impacts microbial community composition and the final organoleptic properties of wine, bread, and kombucha.
Join our conversation on the history of Saccharomyces, strain diversity in fermented food production, blue Takis, and the power of Reddit.
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