Wolfe's work with Rachel Dutton, published in the journal Cell, was summarized earlier this year in Wired. The article discusses the remarkable connection between microbes in cheese and their possible ocean origins:
Benjamin Wolfe and Rachel Dutton ... recently brought 137 cheeses from 10 countries into Dutton’s lab at Harvard University for genetic analysis. In a paper published July 17 in Cell, they and colleagues describe their findings, which include a few surprises—like the presence of bacteria commonly found in marine environments on cheeses made nowhere near an ocean.
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