College of Science: Can you tell us the origin story of your business, and how microbiology contributed to "getting this all started"?

Kaitlynn and Scott: After graduating from LSU, we desired an outlet for our passions, and so Microbial Universe was formed. It was a lifestyle blog dedicated to embracing, exploring and appreciating microbes in everything they do. Scott captured beautiful photos showing the world that microorganisms can be appreciated in our macro world, while microbiologist Kaitlynn wrote blog posts as a resource to give credit to the "good" microbes. Inspired by travels, food, nature and day-to-day life, we provided information about the irrevocably marvelous microscopic world around us.

Sharing recipes that incorporated so many fermented foods meant eating many probiotic rich, wholesome meals. A daily intake of fermented veggies resulted in tremendous health benefits and tons on fun food experiences for us. So we expanded our mission. We now strive to share probiotic, nourishing foods with the world, while educating people about the relevance and necessity of microbes in daily life.

College of Science: How do you use microbiology now?

Kaitlynn: I mostly use microbiology to problem solve and invent neat ways to make amazing fermented foods. The thing I love about making our products is that I check everything we do under the microscope. Microbiology has come so far, and now there are great things like genome sequencing, but it is very expensive. So I use techniques and procedures that I learned while working towards my degree to identify microbes.

I’m very appreciative of the microbial world we live in, I’m able to go out in the world and understand how microbes play a part somehow in everything I do. It’s like I’m always seeing everything through a filter of my passion, and I love sharing that point of view with people. Scott is able to capture such beautiful images showing how microbes influence our macro world, while I explain how mostly everything has something to do with microbes.