Paula Rojas
@paula-rp10.bsky.social
PhD student at CeMESS | Studying BNIs in agricultural soils | Interests: soil microbial ecology - sustainable agriculture - biogeochemical cycles - plant:soil:microbe interactions | Science communication
Reposted by Paula Rojas
When a PI grows older, the gap between him/her and the lab members inevitably becomes larger, and perception and roles change. Very helpful to think about, and I can definitely relate. Thanks for writing this, @mrillig.bsky.social!
www.nature.com/articles/d41...
www.nature.com/articles/d41...
From bench to big boss: mitigating the widening gap between PI and lab
Laboratory dynamics can change as the age and experience of the principal investigator increase. But there are ways to combat this.
www.nature.com
August 15, 2025 at 8:10 PM
When a PI grows older, the gap between him/her and the lab members inevitably becomes larger, and perception and roles change. Very helpful to think about, and I can definitely relate. Thanks for writing this, @mrillig.bsky.social!
www.nature.com/articles/d41...
www.nature.com/articles/d41...
So cool! Microbes+chocolate+samples from Colombia. I'd love to have that syncom🍫🦠🧫
A community of microorganisms that can reproduce the flavour attributes of premium chocolate, by fermenting cocoa beans, are reported in @natmicrobiol.nature.com. The findings could help to improve the industrial production of fine-flavoured chocolate: spklr.io/63329BGbtb
#Microbiology
#Microbiology
A defined microbial community reproduces attributes of fine flavour chocolate fermentation - Nature Microbiology
An in-depth microbiological and metagenomic analysis of Colombian farm and fermentation facilities resulted in the design of a defined microbial community that can reproduce the flavour of fine chocolate.
spklr.io
August 19, 2025 at 5:24 PM
So cool! Microbes+chocolate+samples from Colombia. I'd love to have that syncom🍫🦠🧫