Making Ant Yogurt - Microbial Minutes скачать в хорошем качестве

Making Ant Yogurt - Microbial Minutes

If there’s an ant in your yogurt, it’s not usually a welcome sight. But what if the ant were responsible for making the yogurt, yogurt? A traditional Turkish and Bulgarian yogurt-making practice, ant yogurt is made by incubating Formica rufa ants, known as red wood ants, or ant eggs, larvae, pupae or nesting material with milk. How does it work? Ants carry microbes involved in conventional yogurt fermentation, like lactic acid bacteria. The collective activity of these bacteria, coupled with molecules produced by the ant, such as formic acid and proteases, helps turn milk into yogurt. Researchers even discovered microbes linked to sourdough bread fermentation inside ant yogurt! The bacterial diversity of ants and their metabolic functions may be useful for different fermentation applications, including sourdough bread and plant-based yogurts. But…don’t try this at home—Formica ants can carry parasites. Plus, these ants are declining, so large-scale use isn’t sustainable. Nevertheless, ant yogurt is conceptually and microbiologically interesting and offers a lens through which to explore host-microbe-environmental interactions with practical implications. This video is for informational and educational purposes only and is not medical advice. Always consult a physician or qualified health provider with questions about any medical condition. Microbial Minutes Survey https://asm.org/mmsurvey 👍 Subscribe https://goo.gl/mOVHlK ✅ Become an ASM member https://asm.org/Membership 📍 Attend ASM Microbe! https://asm.org/gomicrobe 🔬 Learn more https://www.asm.org 📱 Join us on social: Facebook:   / asmfan   (𝕏) Twitter:   / asmicrobiology   Bluesky: https://bsky.app/profile/asm.org Instagram:   / asmicrobiology