Resumen de Curd your enthusiasm
Christina Agapakis stood in her kitchen trying to decide whether she had the nerve to eat what was in front of her. On the worktop sat four blobs of cheese--but not just any stinky fromage. Agapakis, who is a synthetic biologist at the University of California, Los Angeles, had made the stuff with bacteria from her armpit, nose and toes. Agapakis is on a mission to change people's ideas about the role of microbes in food production and elsewhere--and she's not the only one. Here, Fisher discusses how Agapakis' attention for the shock factor allows her to highlight the benefits of bacteria: their countless uses in industry, and vital roles in and on the body.
