I scream, you scream, we all scream for…fermented beverages

Hi! I’m Jessica a.k.a. “Mom” and this is my first post on the Hom Lab Blog and it will be short and sweet. All one really needs is a just a taste to wet the appetite. Hold your breath, count to three… and here we go! My project focuses on a naturally occurring microbial symbiosis of various bacteria and yeast that are embedded in exopolysaccahride globs and ferment sugar┬ásolution. I’m working on defining optimal media, extracting DNA, and typing the microbes. Yep, short and sweet like I said; just a taste.

So in the near future I will keep you updated on all the haps with my grains and any tips, issues, comments or relevant literature to my project.

Stick around, you might just like what you read…

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Welcome to the Hom Lab Blog

Hello! This blog will feature posts from our researchers in our research endeavors which include:

  • Investigating the biology of synthetic fungal-algal “lichen”┬ásymbioses
  • Discovering new fungal-algal interactions in nature (NSF GoLife Project)
  • Biology of toxic algae (in collaboration with Bigelow Lab & NCNPR at Ole Miss)
  • Microbial ecology of fermented beverages
  • Algal-Bacterial interactions
  • Experimental tips and advice
  • Other musings

We hope you will find these posts useful, informative, and interesting. Feel free to contact us at anytime using the information provided on the Contact page or visit our website . Enjoy!