All Food Microbiology articles – Page 2
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NewsScientists isolate amylase enzyme produced by indigenous bacteria from sugar factory waste
Experts in wastewater processing and treatment have isolated amylase-producing bacteria from the liquid waste of sugar local factories and optimized the production of the amylase enzyme.
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NewsResearchers examine how fungal toxins impact hormones in pregnancy
A fungal toxin that hinders animal fertility and fetal development may also disrupt human sex hormones in pregnancy, according to a study.
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NewsSpecific bacteria in your gut are involved in compulsive eating and obesity
Researchers have identified specific bacteria in the gut that are associated with both mice and humans developing an addiction to food that can lead to obesity. They have also identified bacteria that play a beneficial role in preventing food addiction.
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NewsScientists weigh up microbial control techniques for prepared dishes
Researchers have evaluated microbial control techniques commonly used in prepared dishes, which are in high demand in Europe, North America, and Asia due to their convenience.
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NewsDietary fibers make our gut bacteria behave healthily
Researchers have discovered that dietary fibres play a crucial role in determining the balance between the production of healthy and harmful substances by influencing the behaviour of bacteria in the colon.
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NewsScientists develop functional bread using probiotic yeast to help prevent asthma
Bread produced with probiotic yeast performed well in experiments with mice, showing potential to combat asthma, which affects 20 million Brazilians.
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FeaturesMicrobiology’s role in sustainable gastronomy
Designated on 21 December 2016 by the UN General Assembly, Sustainable Gastronomy Day is about the celebration of the food that sustains our lives regardless of culture and geology.
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FeaturesGlobal food safety: prepare for the unexpected
The World Health Organisation (WHO) has reported that unsafe food causes 600 million cases of foodborne diseases and 420,000 deaths a year, worldwide. World Food Safety Day is just around the corner, the theme of which for this year, is “Food safety: prepare for the unexpected”.
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NewsMicrobes pave way to functional dairy products - and convincing plant-based cheese
Even though cheese has been around for thousands of years, researchers continue to move forward with intriguing new approaches, says the American Chemical Society as it marks National Dairy Month in June.
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NewsGuidelines updated for protection against foodborne diseases in communal facilities
German experts have provided updated recommendations for the proper catering of young children, pregnant women and very old and sick people in communal facilities - from procurement and storage of goods to cooking and serving of meals.
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NewsScientists probe spermidine production to combat emerging drug resistance in Salmonella
Scientists have pinpointed how Salmonella Typhimurium uses a key molecule called spermidine to shield itself from the onslaught of the host’s defence machinery - and an existing FDA-approved drug can reduce spermidine production.
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NewsStudy finds resistance to critically important antibiotics in uncooked meat sold for human and animal consumption
New research has found substantial levels of resistance to critically important antibiotics in meat sold for human and animal consumption.
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CareersDIY beeswax food wraps could be a lifesaver in conflict regions like Ukraine
Home-made antimicrobial beeswax food wraps containing locally sourced herbs could provide low cost food storage in areas of Ukraine where the power supply has been disrupted by the Russian invasion.
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NewsChemists share secrets of faster, better kombucha fermentation
Chemists are investigating ways to reliably minimize alcohol, tailor taste profiles and speed up the kombucha fermentation process to help home and commercial producers optimize their funky brews.
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NewsHigher bacterial counts detected in single-serving milks
Scientists have detected higher bacterial counts in commercial, paperboard single-serving containers two weeks after processing than milk packaged in larger containers from the same facilities.
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NewsRefrigerate lettuce to reduce risk of E. coli contamination, researchers say
Leafy green vegetables are important sources of dietary fiber and nutrients, but they can harbor harmful pathogens. In particular, lettuce has often been involved in outbreaks of foodborne illness across the U.S. A new study from the University of Illinois Urbana-Champaign examines factors that affect E. coli ...
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FeaturesHow diet modulates the gut-brain axis
As our understanding of the gut-brain axis grows, the health implications revolving around this physiological connection become increasingly evident.
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NewsScientists engineer a coating for disease-free produce
A new wax coating technology bolsters the safety of fresh produce and provides enhanced protection against bacteria and fungi. This composite coating provides both immediate and delayed antibacterial effects, according to the article.
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NewsMIssing gut microbes could be the reason why sugar-free candy may give you gas
Researchers have identified changes in the gut microbiome that can result in an inability to digest sorbitol.
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NewsRoot microbes may be the secret to a better tasting cup of tea
Researchers have found that microbes in tea roots affect their uptake of ammonia, which influences the production of theanine, which is key for determining a tea’s taste.
