All Food Microbiology articles – Page 3
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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.
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NewsScientists break the mould by creating new colours of ‘blue cheese’
After discovering how the classic veining of blue cheese is created, experts have created a variety of fungal strains that could be used to make cheese with colours ranging from white to yellow-green to red-brown-pink and light and dark blues.
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NewsHigh production of polyols using crude glycerol by wild-type safe yeasts
Researchers have utilized crude glycerol as a substrate for natural yeasts of the species Yarrowia lipolytica, resulting in the production of valuable compounds such as sugar-alcohols (mannitol, arabitol, and erythritol) and other metabolites.
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NewsGut bacteria can process dietary fiber into an anti-allergy weapon, new study finds
Researchers investigate how short-chain fatty acids modulate the immune response, paving the way for potential allergy treatments.
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NewsSwitching to vegan or ketogenic diet rapidly impacts immune system - and gut microbiome
A study found that switching to a vegan diet prompted responses linked to innate immunity, while the keto diet elicited responses associated with adaptive immunity, along with metabolic changes and shifts in the gut microbiomes.
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NewsTomato juice’s antimicrobial properties can kill salmonella
Tomato juice can kill Salmonella typhi and other bacteria that can harm people’s digestive and urinary tract health.
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NewsUnconventional yeast boosts quality of carbonic maceration wine, rosé wine and orange wine
A new study finds that this yeast speeds up the winemaking process and improves the organoleptic properties of wines.
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NewsFoodborne-pathogen Listeria may hide from sanitizers in multi-species biofilms
The finding could result in more effective sanitation procedures, leading to safer food supply, researchers said.
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NewsSpace-grown salad more susceptible to foodborne infections than on earth
A research team finds lettuce and other plants are more susceptible to bacterial infections in space than on Earth.
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FeaturesEthiopian fermented beverages as sources of probiotics
Sub-Saharan African societies have a wealth of knowledge on cereal fermentation as a means of food processing and preservation.
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NewsIntegrative Center for Alternative Meat and Protein to launch at UC Davis
The University of California, Davis, is leading the establishment of a new Integrative Center for Alternative Meat and Protein, or iCAMP.
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FeaturesA festive guide to fermentation
With Christmas approaching, it’s time to delve into the microbiology of some iconic festive food.
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NewsGut bacteria of malnourished children benefit from key elements in therapeutic food
Researchers investigating a new therapeutic food aimed at repairing malnourished children’s underdeveloped gut microbiomes has identified key, naturally occurring biochemical components and the important bacterial strains that process these components.