Robert R. Dunn

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.

Does Fermentation Enhance Beverage Safety? Kombucha's Resistance to Microbial Invasion Suggests a Protective Role

This study compares microbial growth in kombucha and sweet tea after introducing human hand swabs, finding kombucha resists microbial invasion better due to its SCOBY and fermentation byproducts.

Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation

The paper investigates ant yogurt fermentation, identifying bacteria, acids, and enzymes from ants that contribute to milk fermentation.

Evolutionary genomics reveals plant-associated origins of acetic acid bacteria in fermented food

This study traces the evolutionary origins of acetic acid bacteria, showing they transitioned from plant-associated lifestyles to fermented foods, not from social insect hosts.

Draft Aphaenogaster genomes expand our view of ant genome size variation across climate gradients

The paper sequenced six Aphaenogaster ant genomes across a latitudinal climate gradient and found genome size correlates with minimum temperature, suggesting temperature extremes may influence genome evolution.