research

Amphibians are threatened by the fungal pathogen Batrachochytrium dendrobatidis (Bd). We study the interactions between Bd and bacteria on the skin of frogs. We aim to understand how Bd infection changes the composition and function of the microbiome and how the microbiome can recover from Bd-induced disturbance (resilience). 

We study Hawaiian Drosophila flies to understand microbiome stability and resilience in response to infectious disease challenge.

Fermented foods are well-loved in many cultures for their tastes, textures, cultural significance, and nutritional value. We are interested in how interactions among microbes affect their ability to survive during the fermentation process, and how this affects the diversity and composition of microbial communities in fermented foods. We focus on locally important foods: poi and cacao.