The start of Season 3 is just around the corner, slated to start in January 2025. What’s the new season hold in store you might ask?

Steve assures us he’ll be back hosting Season 3 and teases at topics that are coming. These include biosecurity, bioengineering, polymer degradation, genetics of obesity, CROs and how they utilize mol bio, platelet biology, and epitranscriptomics.

As if that were not enough to get you excited about the new season, Steve also teases on the inclusion of Mol Bio Minutes mini episodes in the upcoming season. These short but oh, so helpful episodes will cover molecular biology lab techniques – sure to be a hit with those working in the lab.

Subscribe to get future episodes as they drop and if you like what you’re hearing we hope you’ll share a review or recommend the series to a colleague. 

Visit the Invitrogen School of Molecular Biology to access helpful molecular biology resources and educational content, and please share this resource with anyone you know working in molecular biology.

For Research Use Only. Not for use in diagnostic procedures.

We’re joined in this episode by Dr. Sarah Barry, Reader in Chemical Biology at King’s College London. Sarah started with an interest in biochemistry, went into organic chemistry because it was more concrete, and now applies her chemist’s approach to understanding and manipulating biosynthesis of natural products for important areas of research, including antibiotics.

This insightful conversation gives a peek into the mind of a chemical biologist’s way of thinking about and approaching challenges that span biology and chemistry. We learn about the historical challenges of discovering and synthesizing natural products, but we then hear about how innovations in molecular biology are allowing researchers to revisit this field with a new approach. Sarah and her team identify and manipulate genes, express and purify proteins in the lab, and then characterize those enzymes for their abilities to drive biocatalytic transformations that are beyond challenging using traditional organic or inorganic chemistry approaches. Our conversation spans from the details of the molecular biology methods used, to the high-level applications being explored in this research, all with an ease that only someone this interdisciplinary could do.

Subscribe to get future episodes as they drop and if you like what you’re hearing we hope you’ll share a review or recommend the series to a colleague. 

Visit the Invitrogen School of Molecular Biology to access helpful molecular biology resources and educational content, and please share this resource with anyone you know working in molecular biology.

For Research Use Only. Not for use in diagnostic procedures.

The history of fermented foods like beer, bread, and other foods can be traced back thousands of years to ancient civilizations in China and Egypt. This ancient technology was originally used to preserve foods when refrigeration was not an option. While less common in modern industrialized civilizations, we’re now realizing that fermented foods play a major role in gut microbiome diversity, which is a biomarker for overall health.

Join our conversation with Dr. John Leech, Technologist at Teagasc in County Cork, Ireland to learn all about the history and how cutting-edge technologies are being applied to research in food fermentation. John shares his story of how he found this field of research and how he’s now headlong into striving to understand and harness the power of fermented foods. We learn about the complex microbial communities that define and deliver the health benefits of these foods, but we also hear about how this biological complexity makes them inherently irreproducible.

Foods like kimchi, sauerkraut, kombucha, tepache, milk kefir, and water kefir are produced from fermentation, facilitated by complex communities of microbes. Consumption of fermented foods can alter our gut microbiome, which has been shown to affect obesity, inflammation, longevity, and efficacy of drug treatments. John and his team are using qPCR, NGS, and other methods to characterize the microbial consortia used to produce these foods. They’re now working to figure out how to simplify the consortium while still delivering health benefits, all while making the process reproducible and scalable

Subscribe to get future episodes as they drop and if you like what you’re hearing we hope you’ll share a review or recommend the series to a colleague. 

Visit the Invitrogen School of Molecular Biology to access helpful molecular biology resources and educational content, and please share this resource with anyone you know working in molecular biology.

For Research Use Only. Not for use in diagnostic procedures.