New study finds microbes may influence the taste of mustard seeds.
Serious wine drinkers often have their preferences: some prefer sweet hints of chocolate in a Malbec from Argentina, while others are drawn to a spicy and fruity Cabernet Sauvignon from Napa Valley. Wine connoisseurs firmly believe that the soil in which grapes are grown determines how it tastes.
"It is often claimed that the types of microbes found in soil should influence crop flavor," said Fierer, who's also a professor at the Department of Ecology and Evolutionary Biology."We set out to test this claim, but it wasn't easy -- soil microbes are tough to study." "When you cook them they have that kind of sulfury smell," Walsh said."The glucosinolates have a sulfur compound in them, and that's what you're smelling when you cook."
"We do now know that microbes are worth considering in this venue," Walsh said."There is excitement about using microbial inoculants to do other things for crops, like protect against drought, or increase productivity. Maybe those products are impacting flavor as well"Chicago
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