MEDFORD/SOMERVILLE, Mass. — Bacteria traveling along "fungal highways" on cheese rinds can spread more quickly and ruin quality or cause foodborne illnesses, but cheesemakers could manipulate the same highways to help cheese mature faster and taste better, according to new research from Tufts University.
The findings from Benjamin Wolfe's Lab at Tufts University, published in a recent edition of Nature Communications, have implications for food safety and cheese making.
Highways and freeways are infrastructure systems designed to carry people and cargo long distances efficiently. Corporations harness logistics systems to streamline travels across motorways.
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