All Food Microbiology articles – Page 3
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
FeaturesA festive guide to fermentation
With Christmas approaching, it’s time to delve into the microbiology of some iconic festive food.
-
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.
-
NewsUK funds £15.6 million boost for low-emission food production systems
Innovate UK and BBSRC are set to invest £15.6 million as part of the novel low-emission food production systems competition, backing 32 innovative projects that produce foods in a more environmentally friendly way.
-
NewsStudy of sourdough starter microbiomes to boost bread quality and safety
Researchers are studying whether bacteria in the yeast starter needed to make sourdough bread might help reduce gluten in other bread products.
-
NewsUsing different flours for sourdough fosters different bacteria – and flavours
A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavours.
-
NewsWorld-first comprehensive pan-genome analysis of lactic acid bacteria
A team of international researchers has published the first comprehensive comparative pan-genome analysis of lactic acid bacteria (LAB), a family of microorganisms essential to natural ecosystems and the food industry.
-
NewsAncient fermentation tech turns plant-based cheese into ‘something we want to eat’
In a new research result, scientists demonstrate the potential of fermentation for producing climate-friendly cheeses that people want to eat.
-
NewsMild processing of sushi ineffective in preventing bacterial growth
A study investigating different varieties of Aeromonas bacteria in seafood products found that without heat treatment or the use of other antibacterial methods, the risk of bacteria levels becoming high increases sharply.
-
News Fast-track strain engineering for speedy biomanufacturing
The time and money required to engineer microbes to produce vital medicines and chemicals can be dramatically reduced with a new model-based method.
-
NewsPotential spoilage microbe found in microfiltered milk
A new filtration process that aims to extend milk’s shelf life can result in a pasteurization-resistant microbacterium passing into fluid milk if equipment isn’t properly cleaned early, scientists have found.
