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.
Dudley Lab
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.
Dudley Lab