Jeroen Raes on the Tara-Oceans project at GSC8

submitted by: JGI

Jeroen Raes of the University of Brussels discusses the Tara-Oceans expedition at the Genomic Standards Consortium's 8th meeting at the DOE JGI in Walnut Creek, Calif. on Sept. 9, 2009.

Tiny Conspiracies (MWV31)

submitted by: MicrobeWorld
Bacteria communicate with chemical languages that allow them to synchronize their behavior and thereby act as multi-cellular organisms. This process, called quorum sensing, enables bacteria to do things they can’t do as a single cell, like successfully infect and cause disease in humans. Bonnie Bassler, Ph.D., the Squibb Professor of Molecular Biology at Princeton University and President-elect for the American Society for Microbiology, has been researching strategies that can interfere...

Susannah Tringe at the DOE JGI 2009 User Meeting

submitted by: JGI

Susannah Tringe discussed the DOE JGI Metagenomic Program on March 25, 2009 at the 4th Annual User Meeting.

DOE JGI director Eddy Rubin on biomass degrading communities

submitted by: JGI

DOE Joint Genome Institute director Eddy Rubin spoke about biomass degrading communities, particularly the cow rumen, on May 13, 2009.

Introduction to the 2009 DOE JGI User Meeting

submitted by: JGI

Eddy Rubin introducing the 2009 DOE JGI User Meeting on March 25.

"Whole Genome Comparisons of Bacillus subtilis" - Ashlee Earl, Harvard University, @ '09 DOE JGI User Meeting

submitted by: JGI

Ashlee Earl (Harvard University) speaking at the DOE JGI 2009 User Meeting on March 26 with an introduction by Dan Rohksar.

David Bruce, JGI @ '09 DOE JGI User Meeting

submitted by: JGI

David Bruce speaking at the "JGI 101 workshop" tutorial, 2009 DOE JGI User Meeting

"Phylochip Analysis of Microbial Diversity" - Gary Andersen, LBNL @ '09 DOE JGI User Meeting

submitted by: JGI

Gary Andersen Lawrence Berkeley National Lab (LBNL) presentation for DOE JGI '09 User Meeting on March 26, 2009, introduction by Len Pennacchio (JGI).

Cheese and Microbes - MicrobeWorld Video - Ep. 28

submitted by: MicrobeWorld
Fine cheeses are like fine wines. Producing and aging them properly is both an art and a science. From cave-aging to the use of raw milk, watch Dr. Catherine Donnelly, co-director of the Vermont Institute for Artisan Cheeses, describe the microbial world of cheese. Listeria and Salmonella are just a couple of the pathogens that pose a risk to cheese consumers. In this episode of MicrobeWorld Video, Dr. Donnelly explains how these risks are mitigated through strict processing...

Very Brief Intro to Microbes

submitted by: dpearson

R Manroe, CPH Teacher, gives a very brief intro about microbes / micro organisms. This video is a demo of possibilities of what might be used as part of a MicroBlitz booth.