February 2026 - Food and Fermentation
This collection features content from across The Microbiologist on all things food and fermentation. The issue will be updated across the month and include news, features, careers, videos, and opinion. If you would like to feature your work in this issue, please contact the editorial team.
News in Food and Fermentation
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Features in Food and Fermentation
Features in Food and Fermentation
Gut microbiome and obesity: what we know - and what we don’t
Dysbiosis is defined as an imbalance in the composition and function of the gut microbiota. This imbalance can lead to dysregulated interactions within the bacterial community and between microbes and the host, and it can be associated with disease states. However, discussions of dysbiosis often rely on simplified dichotomies, such ...
Read storyCareers in Bacteriophages
Scientific Event Travel Grant: how the Safepork conference surpassed my expectations
Summer studentship: Harini searches South Asian fermented foods for microbes that can tackle fruit browning
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Opinions on Bacteriophages
Listeria: the inconvenient truth that shaped our industry
Could livestock-originated probiotics replace synthetic antibiotics for livestock?
Key lessons from the saMBA studies on human gut microbiome diversity
Understanding the gut microbiome: are we missing essential information?
Safety and nutritional claims for raw milk
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Our next special issue of 2026 will be published in April, and be entitled Disease X. If you would like to feature your work in the next issue, please contact the editorial team. Access to previous special issues can be found here.