Do.
the McKenney lab
Microbes live everywhere, and are inextricably linked to everything we do. That makes these seemingly abstract organisms incredibly accessible and relevant to every aspect of life. I have built a research program that applies both theory and empirical studies to further expand and refine our understanding of microbial systems. [Download full research statement here.]
My academic background blends microbial ecology, nutrition, and comparative gut morphology. I have investigated evolutionary adaptation across scales and species, between non-human primates and rogue (herbivorous) carnivores and their gut microbes. I originally employed culture techniques and Sanger sequencing; but with the advent of next generation sequencing, I have adopted bioinformatic tools to analyze big data across platforms.
I have expanded my research to microbial systems beyond the gut, leveraging citizen science to amass enormous sample collections. I am particularly interested in fermented foods, as a conduit both for gut health and countertop citizen science. Fermented foods not only provide additional flavor and nutrition with longer shelf life, but also enrich and distinguish the diversity of human cultures across the globe. I am currently collaborating with members of the Dunn lab at NC State, the Wolfe lab at Tufts University, and the Fierer lab at the University of Colorado to identify and compare the microbes responsible for the flavor and nutrients in sourdough starters from from all over the world. I have also developed complementary research projects with the lay public, including students at the middle, high school, and undergraduate levels, to study the microbes associated with produce, grains, and flour. Together, these projects empower participants to engage in the scientific process and contribute to a greater understanding of microbial contributions to nutritional landscapes.