Diverse yeasts make their home on coffee and cacao beans
Science News, March 2016
Science News’ Helen Thompson features the Dudley Lab’s recent study that found that while coffee and cacao yeasts are even more diverse than wine yeasts, strains that came from the same continents and countries had more in common genetically with their immediate neighbors.
Yeast would make Easter eggs taste so much better
New Zealand Herald, March 2016
Dr. Aimée Dudley discusses new genetic evidence her team found that reveals the yeasts associated with coffee and cacao beans have had a rather unique history.
Sequencing of Yeasts Associated With Cacao, Coffee Beans Uncovers Diversity, Evidence of Admixture
genome web, March 2016
PNRI’s Dr. Aimée Dudley discusses the complex interplay between human activity and microbes involved in the production of coffee and chocolate.