Benjamin E. Wolfe

Insights from sourdough redefine the domestication landscape of baker's yeast

This study analyzes sourdough yeast strains to reveal their domestication history, showing genetic distinctiveness from commercial strains and complex evolutionary influences from human cultural practices.

Spatial Metabolomics Reveals the Role of Penicillic Acid in Cheese Rind Microbiome Disruption by a Spoilage Fungus

This paper identifies how Aspergillus westerdijkiae uses penicillic acid and other metabolites to inhibit cheese rind bacteria, disrupting microbial communities through chemical interactions.

Pairwise interactions and serial bottlenecks help explain species composition in a multi-species microbial community

This study shows pairwise microbial interactions predict community structure in sourdough starters, with improved accuracy when including nonequilibrium demography.

Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes

This paper uses genomics and synthetic community experiments to show that acetic acid bacteria (AAB) significantly influence sourdough starter function through metabolic diversity and strain-specific effects.

Defining the role of the polyasparagine repeat domain of the S. cerevisiae transcription factor Azf1p

This study identifies the role of the polyasparagine domain in Azf1p, showing it influences gene regulation related to carbon metabolism but is not essential for localization or prion formation.