Comments on: Captive Cheese Fungus Gobbles Up Spills, Forming a Living, Self-Cleaning Surface

By: Geack

Geack — Tue, 24 Jan 2012 23:23:08 +0000

@4. John – Did you read the last paragraph?

By: Brian Too

Brian Too — Tue, 24 Jan 2012 00:03:54 +0000

Of course it was the cheese. Why am I surprised?

Now add a nice wine and you have a par-tay going on!

By: Marilyn

Marilyn — Sat, 21 Jan 2012 22:58:49 +0000

Brings new meaning to the term,” Eat ‘em up, pup!”

By: scott

scott — Sat, 21 Jan 2012 00:55:12 +0000

The rind of such cheeses is protective, but so the fungus can keep dissolving the cheese and growing into it, eventually exhausting its food supply and then dying – after releasing thousands of spores to form the next generation. If this fungus is contained might it outgrow its container, or produce so many spores that it would choke itself out?

By: John

John — Mon, 16 Jan 2012 07:41:22 +0000

One has to wonder, how resilient would that fungus be to common cleaning agents? Also, how often do you get food on the exterior of your house? It doesn’t seem highly applicable to a residential setting, from this snippet.

By: rosemary lafollette

rosemary lafollette — Sat, 14 Jan 2012 21:33:32 +0000

can foresee the house siding and visitors yearning for crackers without knowing why.

By: dcwarrior

dcwarrior — Wed, 11 Jan 2012 15:36:09 +0000

two weeks to dissolve a spill? Hmm. May have application for the grad student market.

By: Leo

Leo — Tue, 10 Jan 2012 19:42:15 +0000

This is good science. If I didn’t think the smell would deter non-threatening visitors, I would be plastering my walls with this stuff (Camembert rind). Now we just need something that can produce free electricity for all (though I’m sure the relevant authorities will come up with a suitable tax – $1 per million microbes?)

More of the like, please!