In the first of two shows recorded at the University of North Carolina in Chapel Hill, Vincent meets up with faculty members to talk about how they got into science, their research on DNA viruses, and what they would be doing if they were not scientists.
Host: Read More
The changing weather reminds us that influenza season is around the corner, which means it’s nearly time to get your annual vaccine. This year’s vaccine is updated to protect against influenza A viruses H1N1 + H3N2 and influenza B virus Victoria lineage. These strains are included in vaccine pro... Read More
Host: Jeff Fox with special guest, Emma Wilson.
Emma H. Wilson of the University of California, Riverside, talks with Jeff Fox about efforts, with her collaborators to determine more precisely how Toxoplasma gondii parasites disrupt the mammalian brain—in this case, the brains of mice... Read More
Despite increasing awareness of Klebsiella pneumoniae as a public health risk, there has been relatively little understood about its mechanisms of pathogenesis.
The bacterium, estimated to be the third most common cause of hospital-acquired infections in the United States in a recent study, c... Read More
This episode: Cyanobacteria in biocrusts produce pigments that heat their surroundings up to 10 degrees hotter!
(7 MB, 7.6 minutes)
The TWiV team discusses eye infections caused by Zika virus, failure of Culex mosquitoes to transmit the virus, and replication of norovirus in stem cell derived enteroids.
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Given the complexity of host-microbiota symbioses, scientists and philosophers are asking questions at new biological levels of hierarchical organization—what is a holobiont and hologenome? When should this vocabulary be applied? Are these concepts a null hypothesis for host-microbe systems or l... Read More
The TWiPtoids solve the case of the Thai Fisherman with Chronic Diarrhea, and reveal a potential new drug for treatment of leishmaniasis, Chagas diseases, and sleeping sickness.
While walking through your house, you drop a granola bar you were eating. Quick – do you pick it up and eat it? Is the ground too dirty to eat from? Does the amount of time the food sits on the ground matter? Will more microbes gather onto the snack as you decide whether or not to continue noshi... Read More
Change does not come easily to most organizations, let alone to one with more than a century of history. Indeed, twice before ASM tried—and failed—to change its governance structure. This time, ASM members embraced change, realizing that ASM must become more modern and more nimble in its decisio... Read More
Design of a synchronously lysing bacterium for delivery of anti-tumor molecules in mice, and hopanoids, the lipids that live forever, brought to you by the four Microbies of TWiM.
Function is often thought of as the tradeoff for high fashion, but who says you can’t have both? Fawn Jordan, 2016-2017 DC Fashion Incubator Designer in Residence, is seeking to unite the two to help protect women against potentially Zika-transmitting mosquitoes. Her recent collection combines t... Read More
Gruesome, ghastly, grisly. These are the words that popped into my head when I googled images of diabetic foot ulcers—one of the most common chronic wounds creating a silent and costly epidemic in healthcare.
Perhaps even more shocking is the mortality rate connected to these open wounds, wh... Read More
This episode: Adding exotic elements to convert spore-forming bacteria into light-capturing cyborgs that convert carbon dioxide into useful chemicals!
(9.7 MB, 10.5 minutes)
The TWiXers discuss a study on vertical transmission of Zika virus by Aedes mosquitoes, and uncovering Earth's virome by mining existing metagenomic sequence data.
Of all the scientific results that my laboratory has produced over the years, I am most satisfied by those that maximally benefit the field. In this category falls the assay for determining the titer of Zika virus in plaque forming units per milliliter.
In ‘Counting Zika Virus’ I described o... Read More
There’s no question that foodborne disease is a serious problem. Illnesses from contaminated foods cause over 128,000 hospitalizations and 3,000 deaths each year in the United States. The Centers for Disease Control and Prevention estimates that one in six Americans suffers a food-related illne... Read More
Food-related microbiology can be one of the most fun - or least fun - ways to interact with microbes. In the ‘most fun’ category, scientists and non-scientists alike can use microbes to create delicious foods from fermentative processes; in the ‘least fun’ category, scientists and non-scientists... Read More
How is it that we are we able to devote so little of our personal time and energy to producing or acquiring the healthy, safe food that we consume multiple times every day? A large part of the reason we seldom worry about agricultural output is that most of us benefit enormously from modernized,... Read More