The Secret Behind Your Favorite Coffee Could Be Yeast
Smithsonian Magazine features the Dudley Lab’s study exploring how human activities and global transportation networks have influenced the migration and mingling of various organisms, particularly yeasts associated with winemaking, coffee, and cacao.
Dudley Lab
You Have To Thank Yeasts For The Diverse Flavors Of Coffee And Chocolate
Tech Times talks with PNRI’s Dr. Aimée Dudley about her lab’s study findings which showed that yeast strains from chocolate and coffee show greater diversity than those yeast associated in making wines.
Dudley Lab
Diverse yeasts make their home on coffee and cacao beans
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.
Dudley Lab
Yeast would make Easter eggs taste so much better
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
PNRI’s Dr. Aimée Dudley discusses the complex interplay between human activity and microbes involved in the production of coffee and chocolate.
Dudley Lab