Great to see this work published in New Phytologist! 🎉 It’s exciting to see the benzoxazinoid-conditioned soil microbiome in action. 🦠
This study represents an important step forward in understanding how plants shape their growth performance in response to soil microbiomes🌱

Frontiers | Phenotypic and genotypic characterization of antibiotic-resistant bacteria from Swiss ready-to-eat meat products Antimicrobial resistance is a global health concern, which is partly driven by rising meat consumption, which has led to the intensive farming of livestock t...

🧫✨ Excited to share my first publication in microbiological food safety!
We investigated 🔍 ready-to-eat meat products in Switzerland for the presence of antibiotic-resistant bacteria. A step toward improving food safety. Thanks to Elisabet Marti and the team! 🔬

www.frontiersin.org/journals/mic...

Happy that my 3rd PhD paper is finally out 🎉 We show how maize root bacteria team up to degrade plant host toxins 🌱🦠🤝 Many thanks for the good teamwork to unravel this story!

This image is figure 1 which shows how changes in abiotic and biotic characteristics inform the progression of cocoa bean fermentation.

A community of microorganisms that can reproduce the flavour attributes of premium chocolate, by fermenting cocoa beans, are reported in Nature Microbiology. go.nature.com/4mH9uOo 🧪

Synthetic communities of maize root bacteria interact and redirect benzoxazinoid metabolization Plant roots are colonised by diverse microbial communities. These communities are shaped by root exudates including plant specialized metabolites. Benzoxazinoids are such secreted compounds of maize. ...

Finallly, the last chapter of my PhD thesis made it out as a preprint 🌽🧫🎉 In a community maize bacteria convert benzoxazinoids to different metabolites than when grown alone www.biorxiv.org/content/10.1...

Nice article about our work 🧫🌽🌾