All Food Microbiology articles
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NewsScientists lift lid on Salmonella dry surface biofilm
Food scientists have revealed key characteristics of the foodborne pathogen Salmonella dry surface biofilm (DSB), a previously overlooked type of biofilm that commonly exists in dry food processing environments.
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NewsNew clinical study confirms the anti-obesity effects of kimchi
A clinical trial on the body fat-reducing effects of kimchi indicates that a steady consumption of kimchi is effective in alleviating obesity symptoms through the modulation of the gut microbiota.
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FeaturesMicrobiological concerns faced in cheese-making environments
Delve into the multi-facteted world of cheese production, discovering some of the major microbes, risks, and strategies for mitigation.
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![Mycelyum 4 by Kåre Knudsen[70]](https://d3rmrttq0bsnxi.cloudfront.net/Pictures/100x67/3/7/7/10377_mycelyum4bykreknudsen70_523141_crop.jpg)
NewsScientists team up with Michelin-starred chefs to unveil innovative fermentation product
Scientists working with chefs at a two-Michelin-starred restaurant in Copenhagen have found that diners are open to eating an innovative new product made by growing fungi.
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NewsInactive mushroom toxin can become poison when eaten
Muscarine can be stored as a harmless precursor in mushrooms and only be released when mushrooms get injured.
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NewsFull-bodied cheese flavor–prediction of flavor development soon possible thanks to new method
Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi. Researchers have now developed a new method to analyze these flavor-relevant peptides precisely, quickly, and efficiently.
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NewsScientists discover how fungi interact with soil actinomycetes
Discovery of a unique microbial interaction offers potential for environmentally friendly control of rice blast disease.
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NewsAI decodes microbes’ message in milk safety testing approach
DNA sequencing combined with artificial intelligence could detect anomalies that signal trouble in dairy production, researchers report.
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NewsResearch on calcium transport can fight bacteria and provide safer food
Researchers have revealed details on how bacteria use calcium to regulate vital processes, in a way that differs from human cells. This breakthrough is significant in the fight against antibiotic resistance and for increasing safety in food production.
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NewsBeer-related discoveries mark Oktoberfest
To create a probiotic beer, researchers have screened several different lactic acid-producing bacterial strains.
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NewsA tool to enhance taste and texture of sourdough and study the complexity of microbiomes
Researchers explore how acetic acid bacteria shapes emergent properties of sourdough, with implications across complex microbial systems.
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NewsMicrobial biofertilizers and algae-based biostimulants boost tomato crop
A team of researchers in Italy have shown that use of microbial biofertilisers and algae-based biostimulants can significantly enhance both the yield and quality of organic tomatoes.
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NewsLess tea, vicar - fruit juice offers a fresh take on kombucha
Researchers studying kombucha brews made from apple and passion fruit juices found that the apple beverage contained high levels of bioactive compounds called flavonoids and ranked highly among taste testers, signaling its promise as a kombucha alternative.
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NewsCampylobacter jejuni-specific antibody gives hope to vaccine development
An Osaka Metropolitan University-led team has recently uncovered what could be an important step toward preventing, diagnosing, and treating a species of Campylobacter bacteria.
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NewsWorld’s oldest cheese found with ancient mummies reveals origins of kefir
For the first time, scientists have successfully extracted and analyzed DNA from ancient cheese samples found alongside the Tarim Basin mummies in China, dating back approximately 3,600 years, suggesting a new origin for kefir cheese.
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FeaturesFlour power: why it’s not a great idea to eat it raw
The UKHSA Food, Water and Environmental (FW&E) microbiology team has published a study on the safety and quality of flour sold in the UK and discovered that eating it raw is not a great idea!
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NewsCan fungi turn food waste into the next culinary sensation?
The East Javan food called oncom is made by growing orange Neurospora mold on soy pulp left over from making tofu. In about 36 hours, the soy pulp is turned into a tasty and nutritious food.
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NewsResearch aims to streamline the detection of foodborne viruses
A research team has received a USDA grant to develop rapid, portable, single-tube technology to help maintain safety of the food supply.
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NewsScientists uncover effects of the initial microbiota on microbial succession during eggplant fermentation
To uncover complex microbial succession-changes in microbial populations during spontaneous fermentation and its effects on the final products, scientists have studied industrially produced shibazuke, a traditional Japanese eggplant pickle.
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NewsMassive harmful algal bloom in the Arctic prompts real-time advisories to western Alaskan communities
A summer 2022 research cruise that detected a massive and highly toxic harmful algal bloom (HAB) in the Bering Strait has provided an example of science that utilized new technology to track a neurotoxic HAB and protect remote communities in Alaska.
