Bacterial biofilm protein prevents ice cream drip

Finally, scientist have solved one of the biggest problems of our lives: dripping ice cream.

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Don't you just hate that dripping ice cream? Finally, there is a solution. Two UK Universities solved the problem by adding a bacterial protein to the ice cream. The protein, BslA is made by Bacillus subtilis, a natural soil-dwelling bacterium. BslA is part of Bacillus biofilms. In ice cream, BslA holds the fat and sugar together, which will cause less dripping when it gets warm.

Lydia Chain from Popular Science wrote a nice article about this:

Ice cream designed to drip slowly - Lydia Chain - Popular Science

Elisabeth M. Bik

Science Editor, uBiome

After receiving my PhD at Utrecht University in The Netherlands, I worked at the Dutch National Institute for Health and the St. Antonius Hospital in Nieuwegein. From 2001-2016 I worked in the laboratory of David Relman at Stanford University, where I have worked on the characterization of human oral, gastric, and intestinal microbiotas, and that of marine mammals. In 2016 I joined uBiome where we allow citizen scientists to sequence their microbiome. I also run Microbiome Digest,, an almost daily compilation of scientific papers in the rapidly growing microbiome field, tweet on Twitter as @MicrobiomDigest, and scan published papers for image manipulation.


Go to the profile of Jen Thoroughgood
over 6 years ago
I need this in my life!