All North Carolina State University in Raleigh articles
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NewsFlour choice shapes sourdough microbial communities
Researchers analyzed sourdough starters to understand how the type of flour shaped the microbial community. They found that strains in the genus Kazachstania, a common sourdough yeast, to be most abundant in all the starters, but the bacterial composition varied by flour varieties.
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NewsResearch aims for better control of widespread tomato spotted wilt virus
Texas A&M AgriLife Research scientists have received two grants to develop better control and understanding of tomato spotted wilt virus, one of the top 10 most economically important plant viruses in the world.