All Food Microbiology articles – Page 4
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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CareersLikeminded researchers all over the world - our experiences of FEMS
Two microbiologists successfully applied to AMI for a Scientific Conference Abstract Scholarship to attend the 10th FEMS Congress of European Microbiologists in July - and now they tell us what they got out of it.
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FeaturesThe need for education of the food-system microbiome
How to improve the efficiency of microbiome knowledge transfer in schools with far-reaching, beneficial outcomes for human health.
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FeaturesSolutions to the global burden of foodborne illness
Each year 7 June marks World Food Safety Day, encouraging global food safety awareness through open discussion to help prevent, detect and manage foodborne risks throughout the population.
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CareersThe Banwo Lab
The Banwo lab conducts work on traditional fermented foods such as starchy-based tuber crops, cereal grains, dairy products and vegetable condiments.
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NewsUK vaccine and food manufacturing hubs will save lives and cut carbon
Two initiatives, an investment of £24 million, will help the UK lead the world in preparedness for pandemics and epidemics, and in delivering secure food supplies.
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FeaturesBridging disciplines to explore the culture of fermentation
How do stories and experiences with fermentation create different microbial possibilities?
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CareersGrowing food safety consciousness where you are planted
Careers advice and quickfire questions with an expert in food science.
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NewsThree new appointments announced at AOAC International
Dr Katerina Mastovska has been named Deputy Executive Director and Chief Science Officer with AOAC International.
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NewsIceland could feed Europe with cyanobacteria reactors powered by renewables
Iceland could play a pivotal role in European food security, providing over 40 million Europeans with a safe, sustainable, and locally-produced protein source over the next decade, while mitigating over 700 million tons of CO2 emissions, a new study suggests.
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NewsProtective bacterial cultures offer promise for antibiotic resistant salmonella in food
UConn researcher Dennis D’Amico and his team looked at the ability of a protective culture called Hafnia alvei B16 to prevent infection by two Salmonella serovars, a grouping within the Salmonella enterica species.
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NewsScientists develop novel bioimaging method to explore plant-microbe interactions
Scientists at the US Department of Energy’s (DOE) Argonne National Laboratory have been awarded funding from DOE’s Office of Science, Biological and Environmental Research (BER) bioimaging program to understand plant-microbe communication and how it facilitates plant growth and health.
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CareersThe Oguntoyinbo Lab
The Oguntoyinbo Lab at Appalachian State University focuses on food safety and security issues with its exploration of microbic diversity in fermented foods