Mattheos Koffas (left), a biochemical engineer at Rensselaer Polytechnic Institute, and Andrew Jones, a graduate student in his lab, with a flask of microbe-produced antioxidants.
Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists.
Rugby and meat: a treat for the gut? A study suggests yes. Here Tony Woodcock (left) and Owen Franks of the All Blacks rugby team turn sausages on the barbecue in 2011 in Christchurch, New Zealand.
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Botulism bacteria, or Clostridium botulinum, grow in poorly preserved canned foods, especially meat and fish. The microbe's toxin could be lethal as a bioweapon.
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Say hello to your microbiome, Rob Stein. Our intrepid correspondent decided to get his gut bacteria analyzed. Now he's wondering if he needs to eat more garlic and onions.