344: Ant Yogurt and Fine Chocolate

from This Week in Microbiology · host Vincent Racaniello, Michael Schmidt, Petra Levin, Mark O. Martin

TWiM reveals the bacteria, acids, and enzymes behind yogurt made with ants, and a defined set of microbes that reproduces attributes of fine flavor chocolate fermentation Hosts: Vincent Racaniello, Michael Schmidt, and Petra Levin Guest: Mark O. Martin Become a patron of TWiM. Links for this episode: Making yogurt with ants (iScience) The Alchemist Restaurant How to make classic tuiles (MasterClass) Defined microbes for chocolate (Nat Micro) Microbial chocolatiers of fine flavour (Nat Micro) Blind taste every chocolate bar (YouTube) Music used on TWiM is composed and performed by Ronald Jenkees and used with permission. Send your microbiology questions and comments to [email protected]

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This episode is 1 hour and 6 minutes long.

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This episode was published on November 8, 2025.

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