{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"344: Ant Yogurt and Fine Chocolate","description":"  TWiM reveals the bacteria, acids, and enzymes behind yogurt made with ants, and a defined set of microbes that reproduces attributes of fine flavor chocolate fermentation  &amp;nbsp;  Hosts: &amp;nbsp;Vincent Racaniello,  Michael Schmidt, and Petra Levin       Guest: Mark O. Martin   Become a  patron  of TWiM.    Links for this episode:     Making yogurt   with ants  (iScience)    The Alchemist Restaurant    How to make  classic tuiles  (MasterClass)    Defined microbes for  chocolate  (Nat Micro)    Microbial chocolatiers  of fine flavour (Nat Micro)    Blind taste  every chocolate bar  (YouTube)    &amp;nbsp;   Music used on TWiM is composed and performed by  Ronald Jenkees  and used with permission.   Send your microbiology questions and comments to  twim@microbe.tv ","author_name":"This Week in Microbiology","author_url":"http:\/\/www.asm.org\/twim\/","html":"<iframe title=\"Libsyn Player\" style=\"border: none\" src=\"\/\/html5-player.libsyn.com\/embed\/episode\/id\/38959110\/height\/90\/theme\/custom\/thumbnail\/yes\/direction\/forward\/render-playlist\/no\/custom-color\/a53939\/\" height=\"90\" width=\"600\" scrolling=\"no\"  allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen><\/iframe>","thumbnail_url":"https:\/\/assets.libsyn.com\/secure\/item\/38959110"}