Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation
Veronica M. Sinotte, Verónica Ramos-Viana, Diego Prado Vásquez, Sevgi Mutlu Sirakova, Nabila Rodríguez Valerón, Ana Cuesta-Maté, Shannara Kayleigh Taylor Parkins, Julia Giecko, Esther Merino Velasco, David Zilber, Rasmus Munk, Sandra B. Andersen, Robert R. Dunn, Leonie Johanna Jahn
The paper investigates ant yogurt fermentation, identifying bacteria, acids, and enzymes from ants that contribute to milk fermentation.
iScience · Oct 1, 2025Peer-reviewedMicrobiology