I would probably have to say the microorganism that I studied as part of my PhD (Streptococcus pneumoniae) as it produces a toxin that we can engineer into a sniffable vaccine. Although, right now, my favourite microorganism(s) are the ones I am growing in my sourdough. It is a mix of 50% buckwheat and 50% French bread flour, and the buckwheat is turning it slightly pink! It makes create sourdough cherry scones though…
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