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Benjamin Wolfe

@benwolfe.bsky.social
1.4K followers 254 following 49 posts

Associate Professor Tufts University Ecology/evolution of microbes in food systems. Constant gardener.

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Benjamin Wolfe @benwolfe.bsky.social · 09/09/2026
A HUGE thanks to the Northeast Dairy Business Innovation Center for funding our work on this important emerging threat to New England artisan cheese production. nedairyinnovation.com
nedairyinnovation.com
Northeast Dairy Business Innovation Center – Home - Northeast Dairy Business Innovation Center
Investing in regional dairy with grants and technical service for dairy farmers and processors across the Northeast
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Benjamin Wolfe @benwolfe.bsky.social · 09/09/2026
Were these contamination outbreaks sporadic and nothing to worry about? Or is this an ongoing threat to New England artisan cheese? Just a few weeks ago, we confirmed that another New England cheesemaker has experienced a bloom of Aspergillus westerdijkiae in their caves. Stay tuned for more....
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Benjamin Wolfe @benwolfe.bsky.social · 09/09/2026
This fungus is a cheese menace in other parts of the world: cheese producers in Brazil have been battling this mold, and we have recently received a report of the fungus thriving in a cheese cave in Europe. www.sciencedirect.com/science/arti...
sciencedirect.com
Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption
Ochratoxin A (OTA) is a toxin produced by several Aspergillus species, mainly those belonging to section Circumdati and section Nigri. The presence of…
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Benjamin Wolfe @benwolfe.bsky.social · 09/09/2026
Another unanswered question: how is this fungus getting into New England cheese caves? Our current hypothesis is sea salt b/c: 1) salt is a key ingredient in cheese production, 2) this fungus loves marine environments, and 3) salt can contain Aspergillus molds. pubmed.ncbi.nlm.nih.gov/28941913/
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Benjamin Wolfe @benwolfe.bsky.social · 09/09/2026
One question that we are often asked: are warmer temperatures playing a role in the emergence of this toxic mold in cheese caves? We are working on this! But my inclination is that extreme temperature events could be providing favorable conditions for this mold to establish in cheese caves.
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Benjamin Wolfe @benwolfe.bsky.social · 09/09/2026
The good news (!!): This fungus is easily controlled by modifying cheese aging temperatures. Working with multiple cheesemakers, we have found that shifting cave temperatures from 13°C(~55°F) to 11°C(~52°F) can shift the fungal community from aggressive Aspergillus to beneficial Penicillium molds.
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Benjamin Wolfe @benwolfe.bsky.social · 09/09/2026
One reason this fungus is so problematic is that is it HIGHLY antimicrobial. Past work with Laura Sanchez's group at UCSD helped us identify penicillic acid as one compound that A. westerdijkiae uses to disrupt the cheese rind microbial community. journals.asm.org/doi/10.1128/...
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Benjamin Wolfe @benwolfe.bsky.social · 09/09/2026
Based on data from the GlobalFungi database, Aspergillus westerdijkiae is not naturally found in New England ecosystems (red dots in larger map below), suggesting introductions of this spoilage mold from outside of this region.
A map showing the locations of where sequences of the internal transcribed spacer (ITS) region of Aspergillus westerdijkiae have been putatively detected based on data from GlobalFungi. Each dot in the larger map shows where Aspergillus westerdijkiae. The smaller inset map shows that despite lack of detection of Aspergillus westerdijkiae in New England, there have been plenty of fungal studies across New England (suggesting that lack of detection is not due to lack of sampling).
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Benjamin Wolfe @benwolfe.bsky.social · 09/09/2026
Our genomic analysis found that multiple strains of the fungus have contaminated different cheese caves (bold text = cheese isolates in phylogeny).
A whole-genome phylogeny showing that multiple strains of Aspergillus westerdijkiae have invaded different cheese caves. Cheese isolates are shown in bold text.
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Benjamin Wolfe @benwolfe.bsky.social · 09/09/2026
The culprit was Aspergillus westerdijkiae, a fungus found across the globe. It can be found growing with plants, in buildings, on foods, and in marine environments. en.wikipedia.org/wiki/Aspergi...
en.wikipedia.org
Aspergillus westerdijkiae - Wikipedia
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Benjamin Wolfe @benwolfe.bsky.social · 09/09/2026
Several cheesemakers across New England reported unusual molds or changes in their rinds. In some cases, rinds were disappearing from the cheeses! (see left photo of figure above). In many cases, these cheeses could not be sold due to improper flavor development and shelf-life issues.
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Benjamin Wolfe @benwolfe.bsky.social · 09/09/2026
Over the past decade, a toxic fungus that destroys cheese rinds has been popping up in cheese caves throughout New England. In a new paper from my lab, we tried to better understand this emerging threat to New England's artisan cheese industry. doi.org/10.1128/aem....
Cheese rinds contaminated with Aspergillus westerdijkiae
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Benjamin Wolfe @benwolfe.bsky.social · 22/06/2026
I will miss having you so close in MA, but I am so excited for your next big adventure at Cal Poly!
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Fungal Ecology 🍄 @fungal-ecology.bsky.social · 05/06/2026
Do forest fungi prefer to grow in/on specific substrates? Two new papers, including one in Fungal Ecology, examine substrate specificity of boreal forest fungi. doi.org/10.1016/j.fu... doi.org/10.1111/mec.... @tedersoo.bsky.social @drhyfe.bsky.social @sundymaurice.bsky.social
A graph from the paper "Fungi-substrate association patterns in boreal forests" in Fungal Ecology showing sharing of indicators among forest substrates. A) Marginal estimates of the relative abundance of indicator OTUs across substrates, with site and substrate as fixed factors. Substrates with similar letters do not differ significantly (α = 0.05). B) Numbers of indicator OTUs of each forest substrate (left bars) and in other substrates (right bars). Bar height is proportional to the number of OTUs. Grey bars on the left represent OTUs that occur exclusively in the indicated substrate.
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Nature Microbiology @natmicrobiol.nature.com · 05/06/2026
Out Now! Communicating microbiology effectively #MicroSky
go.nature.com
Communicating microbiology effectively
Nature Microbiology, Published online: 04 June 2026; doi:10.1038/s41564-026-02396-2Effective science communication can help scientists shape impactful research questions, and crucially it can foster curiosity, showcase the importance of research and encourage support and engagement from non-scientists.
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Mark Mandel @markjmandel.bsky.social · 30/03/2026
Apply to be an editor at an ASM Journal! Open call for editors at mBio, mSphere, mSystems, and Microbiology Spectrum. This is a very fulfilling way to share your expertise and give back to our society journals. @asm.org journals.asm.org/asm-call-for...
journals.asm.org
ASM Journals Open Calls for Editors
A list of current and upcoming open calls for editors at ASM Journals.
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Benjamin Wolfe @benwolfe.bsky.social · 22/03/2026
Thanks! I wish I had more time to discuss it! But tried to highlight some newer unpublished work too.
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Benjamin Wolfe @benwolfe.bsky.social · 12/03/2026
Wonderful human being who does great science! Excited to listen!
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Benjamin Wolfe @benwolfe.bsky.social · 12/02/2026
The science writing over at @asimovpress.bsky.social is fantastic! From the origin of the lab vortex, to the history of Xenopus, their content is creative, beautiful, and thoughtfully researched. Consider assigning some of their pieces in science courses. www.asimov.press/p/vortex?utm...
asimov.press
Making the Vortex Mixer
The forgotten story of an invention found in every biology lab.
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Fungal Ecology 🍄 @fungal-ecology.bsky.social · 03/02/2026
The superb lyrebird makes remarkable songs in Australian forests. It also displaces ∼150 tonnes per hectare per year of litter/soil in search of food. A new paper in Fungal Ecology explores how fungi respond to the lyrebird's disturbances: doi.org/10.1016/j.fu... www.youtube.com/watch?v=VjE0...
youtube.com
Amazing! Bird Sounds From The Lyre Bird - David Attenborough - BBC Wildlife
YouTube video by BBC Studios
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Jonathan Cazabonne @jonathancazabonne.bsky.social · 14/01/2026
📣 The deadline for this @britmycolsoc.org.uk special issue on fungal conservation has been extended to 15th March 2026. Spread the word and don’t hesitate to contact @cfemycolab.bsky.social or me if you have any questions. We’re looking forward to receiving your submissions! 🍄
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David Rust @incredulis.bsky.social · 05/12/2025
It’s bad. At least a dozen people have ingested Death Cap mushrooms in the Bay Area, especially in the South Bay. We are trying to get the word out with local health and parks agencies and distributing a warning poster in Spanish. Please be careful when picking wild mushrooms. bayareamushrooms.org.
bayareamushrooms.org
Bay Area Mycological Society
The Bay Area Mycological Society is a group of mushroom enthusiasts, based in the East Bay, dedicated the art and science of wild mushrooms. We sponsor local mushroom walks, meet at UC Berkeley, and p...
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Jason Stajich @hyphaltip.bsky.social · 16/10/2025
Registration open for #Fungal26 genetics-gsa.org/fungal-2026/ at Asilomar.
genetics-gsa.org
Homepage - 33rd Fungal Genetics Conference
Visit our website to learn more.
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British Mycological Society @britmycolsoc.org.uk · 19/09/2025
🍄🌱 Gardens can be fungal hotspots — if we let them! In this blog for #UKFungusDay, Jassy Drakulic @jassydrak.bsky.social at The RHS explores how garden practices can encourage (or suppress) fungi & why that matters for #SoilHealth & #Biodiversity. www.ukfungusday.co.uk/fungiingardens #Gardening
A group of orange mushrooms growing in grass next to a dry-stone wall.
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
These are experimental cheeses that are not for sale (yet!). But this science/craft collaboration highlights how the unintentional domestication in the Cellars at Jasper Hill Farm could lead to innovation in cheese production. Stay tuned for more fun cheese microbial ecology and evolution! 🧀
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
I am also thrilled that our work has inspired the amazing team at Jasper Hill Farm to make new cheeses (bloomy rind cheese in top of the photo) with their locally-adapted Penicillium solitum isolates. This is different from the French strains of Penicillium camemberti that are typically used.
Wheels of a Camembert-style cheese made with a white/mutant Penicillium solitum isolate. These cheeses are placed alongside plates of Penicillium solitum and the blue cheese Bayley Hazen Blue where the fungus was originally isolated.
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
Nicolas also collected very cool data showing that white mutants have a fitness advantage over the green Penicillium solitum. But this advantage is only in the dark (with all lights off). We suspect that the dark cheese cave environment leads to relaxed selection for melanin production.
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
Super grateful for the amazing team in the @kellerlab.bsky.social who helped us make alb1 knockouts that clearly demonstrated how this gene controls pigmentation in Penicillium solitum.
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
There is a lot in the paper, and too much to unpack here (read it!). But my favorite part of the story is that transposable elements that insert just upstream of alb1 are likely causing a lot of the green --> white phenotypic shifts.
Figure showing the types and locations of mutations/insertions in the alb1 gene of Penicillium solitum
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
And so began the highly creative and integrative PhD project by @nicolasleonlouw.bsky.social to understand if/how Penicillium solitum was evolving in this cheese cave. The frozen samples from 2016 from the wedding proposal trip were an essential microbial time capsule for this work.
Researchers sampling the rinds of a blue cheese in a cheese cave
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
We used images from social media and other sources to piece together a timeline of the Bayley Hazen Blue green-to-white transition from ~2014 to 2024.
Timeline showing the transition of rinds of Bayley Hazen Blue cheese going from green to white from 2014 to 2024
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
At the same time, we had been noticing (with lots of help from the amazing team of cheesemakers and affineurs!) that in the Jasper Hill cheese caves, the rinds of Bayley Hazen Blue were turning white!
Wheels of a blue cheese with white rinds
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
Alb1 is the first step in melanin biosynthesis for many fungi. When you alter or completely inactivate the alb1 gene in many fungi, you get white mutants, as Paul Dyer's group has previously demonstrated with Penicillium roqueforti. www.nature.com/articles/s41...
nature.com
New colours for old in the blue-cheese fungus Penicillium roqueforti - npj Science of Food
npj Science of Food - New colours for old in the blue-cheese fungus Penicillium roqueforti
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
A bright undergrad (Jackson Larlee) in a lab course that Nicolas and I were teaching noticed that in some white strains, there were mutations in a polyketide synthase gene. The genome was poorly annotated (at the time), but Jackson figured out that the gene was like alb1.
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
In some cases when you passaged the green Penicillium solitum on cheese curd agar in the lab, it would change from green to white over very short periods of time.
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
Flash forward to 2023 when @nicolasleonlouw.bsky.social was doing some experimental evolution in the lab with the fungus Penicillium solitum. It was isolated from the rind of Bayley Hazen Blue (was responsible for the green rind in 2016) and the fungus was doing some weird trait switching.
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
Rachel said YES to Charlie's marriage proposal. And we collected a bunch of samples from the rinds of Bayley Hazen Blue cheese. At the time, the rinds of the cheese were bright green. I put the 2016 green rind samples in the -80 freezer and never tossed them out...
Wheels of the blue cheese Bayley Hazen Blue with a green fungus on the surface
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
In 2016, I was part of a scheme to get Rachel Dutton (my post-doc advisor) up to the cheese caves at Jasper Hill Farm in Vermont. Her boyfriend (Charlie Kalish) wanted to propose to her where they met. I told Rachel we had important cheese rind samples to collect. She went along with it!
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Benjamin Wolfe @benwolfe.bsky.social · 16/09/2025
Such a delight to share our work on the evolution of a cheese rind fungus in @currentbiology.bsky.social. This is the fantastic PhD work of @nicolasleonlouw.bsky.social and resulted from amazing collaborations, a wedding proposal(!), an undergrad course, & more! 🧵 www.cell.com/current-biol...
cell.com
Long-term monitoring of a North American cheese cave reveals mechanisms and consequences of fungal adaptation
Using a unique longitudinal sampling approach, Louw et al. demonstrate how a cheese-associated Penicillium population has adapted in an artisan cheese production facility in Vermont, USA. Adaptation i...
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British Mycological Society @britmycolsoc.org.uk · 28/08/2025
📣 Call for papers! Special issue of #FungalEcology on “Fungal conservation: from knowledge to actions” co-edited by Susana C. Gonçalves @cfemycolab.bsky.social & Jonathan Cazabonne @jonathancazabonne.bsky.social. Deadline for manuscripts: 31 Jan 2026. Find out more: www.linkedin.com/company/brit...
Cover of the BMS's Fungal Ecology journal
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Jonathan Cazabonne @jonathancazabonne.bsky.social · 25/08/2025
Thrilled to announce that the special issue on fungal #conservation that @cfemycolab.bsky.social and I are co-editing for the @britmycolsoc.org.uk c.org.uk journal Fungal Ecology is open for submissions! www.sciencedirect.com/special-issu...
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angela oliverio @oliverio.bsky.social · 22/08/2025
New lab pre-print up! "Twelve species of human parasites make up half the literature on microbial eukaryotes" doi.org/10.1101/2025... We (led by UG Joanna Lepper and with @hbrappap.bsky.social) quantified all mentions of protist species in the scientific literature 🧵 #protistsonsky #microsky
doi.org
Twelve species of human parasites make up half of the literature on microbial eukaryotes
Although microbial eukaryotes comprise the majority of eukaryotic phylogenetic diversity and inhabit nearly all ecosystems globally, most research focuses on only a few species of human parasites. Her...
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Tami Lieberman @contaminatedsci.bsky.social · 22/07/2025
We are on the lookout for postdocs for two different projects at the intersection of ecology, evolution, and the human microbiome. See thread for more information and reach out!
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Benjamin Wolfe @benwolfe.bsky.social · 09/06/2025
Huge thanks to the amazing team at @currentbiology.bsky.social for highlighting fungi in this special issue. Many excellent reviews and perspectives from so many mycological heroes. Lots of great material to use in teaching/outreach. 🍄
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angela oliverio @oliverio.bsky.social · 25/03/2025
We are hiring a postdoctoral scholar to join us in the sometime in the next ~6 months. oliveriolab.org with a focus on microbial eukaryotes in extreme environments. Please email w/CV if you'd like to chat. Official ad soon. #MicroSky #MicrobiomeSky #ProtistsOnSky
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Primrose Boynton @pjboynton.bsky.social · 08/03/2025
Check out my latest paper on fitness costs and benefits of hosting a killer virus if you're a yeast in the forest! www.sciencedirect.com/science/arti...
Schematic of lab and field experiments testing for yeast fitness with and without killer viruses. Panel A depicts a classical fitness assay in which a yeast with a virus (or cured of the virus) is cultured with a viral toxin-resistant reference strain and the number of doublings is compared between the two yeasts. Panel B diagrams field chambers made of 12-ml tubes in which a membrane holding yeast cells lines the mouth of the tube; the tube is then buried next to a tree. Panel C depicts a field experiment with the chambers. Yeasts hosting (or cured of) viruses are mixed with virus toxin-resistant reference cells, put onto chamber membranes, and incubated in soil for fifteen days. The relative ratios of tested and reference strains are then used as a proxy for fitness.
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Leonora Bittleston @leonorabit.bsky.social · 20/02/2025
Send us your exciting microbial ecology and evolution manuscripts! Embracing the systems complexity of microbial ecology and evolution: call for papers | mSystems journals.asm.org/doi/10.1128/...
journals.asm.org
Embracing the systems complexity of microbial ecology and evolution: call for papers | mSystems
Microbial ecology and evolution are broad disciplines that seek to understand the underlying processes that drive the diversification, distributions, and dynamics of microbial cells, populations, comm...
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Colette Delawalla, PhD @cdelawalla.bsky.social · 10/02/2025
Get in dorks, we're going protesting! STAND UP FOR SCIENCE WITH US ON MARCH 7TH, 2025 WASHINGTON DC AND EVERY STATE CAPITOL Because science is for everyone! Find us at standupforscience2025.org #standupforscience2025 #scienceforall #sciencenotsilence
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Colette Delawalla, PhD @cdelawalla.bsky.social · 09/02/2025
Get in Dorks, we are going protesting. STAND UP FOR SCIENCE. MARCH 7th 12-4pm. DC AND YOUR STATE CAPITALS. More information to come.
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bioRxiv Microbiology @biorxiv-microbiol.bsky.social · 08/02/2025
Intraspecies associations from strain-rich metagenome samples www.biorxiv.org/content/10.1101/202…
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