Thursday, 20 September 2018 16:44

SARS and MERS coronaviruses with Stanley Perlman

Stanley Perlman talks about how virus researchers studied SARS and MERS after they emerged, what they learned, and why there are no more cases of SARS.

You may know that beer is fermented, but did you know making chocolate requires a fermentation step? Kevin Verstrepen discusses how his lab optimizes flavor profiles of the yeast used in this fermentation step, and explains how yeast was domesticated before microorganisms had been discovered.

Gemma Reguera discusses her studies of Geobacter pili, which transfers electrons to iron oxide and other minerals, and can be used for new biotech applications.

Why do Legionnaire’s Disease outbreaks occur mostly in the summer? What is the connection of the Flint change in water source and Legionella outbreaks in the area? Michele Swanson discusses her work on Legionella pneumophila and her path from busy undergraduate to ASM President.

How is Toxoplasma gondii, a protozoan that causes neuro-invasive disease, transmitted as a foodborne pathogen? Why are cats important in transmitting Toxoplasma infection? Anita Koshy answer these questions and talks about her research on the latest Meet the Microbiologist.

Veterinarian and epidemiologist Matthew Muturi tells how a Rift Valley Fever outbreak led to implementation of One Health-based policies.

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