Food security
Millions of people are undernourished globally and with the population growing, food security is a major concern. Food security is multifaceted, requiring advancements in food safety, ensuring products have a good shelf life, reducing spoilage and providing dietary additions to improve the nutrient intake of the population. The application of microbiology is far reaching, and new approaches are required to maintain food security. Through an improved understanding of plant-microbe interactions, it is possible to forecast and mitigate food shortages.
News
Tiny ocean plankton holds clues to the future of Maine lobster
Researchers have discovered that planktonic baby lobsters, or larvae, preferentially feed on Calanus finmarchicus, a tiny, calorie-rich zooplankton species, during one of the most vulnerable stages of their lives.
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NewsHerbal residue reshapes gut microbes and lipid metabolism in broilers
A research team found that dietary Radix isatidis herbal residue, a traditional Chinese medicine by-product, may improve growth, mucosal immunity, gut microbiota, and lipid metabolism in broilers.
NewsResearchers zap microbe DNA in the name of food safety
A new study investigates eBeam (electron beam) technology, demonstrating its ability to control food pathogens without jeopardising meat quality.
NewsChanges to California’s landscapes may influence Valley fever risk
A new study links higher disease rates to certain agricultural and natural landscapes near California communities, raising concerns as drought and water regulations lead to more farmland being left uncultivated across the state.
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News
Pomegranate emerges as a promising natural phytobiotic for veterinary medicine
Researchers have identified a broad range of biological properties in pomegranate with potential for use in medical applications, including antimicrobial, antiparasitic, antioxidant, immunomodulatory, antidiabetic, anti-inflammatory and wound-healing effects.
NewsAntibiotic resistance is an environmental problem, not just a medical one
New research shows that wild farm mice carry around 50% of the antibiotic resistance genes found in livestock.
NewsBiopolymers for better soil
Researchers take a new approach to tackling desertification - adding bacteria and fungi to the sand in order to form structured networks across sand grains, giving them more cohesion.
NewsBurying crop residues deeper could help protect maize from ear rot and mycotoxins
A new study has found that incorporating maize straw deeper into the soil can substantially reduce maize ear rot and harmful mycotoxin contamination while creating a healthier soil environment.
NewsTexas A&M Engineering leads work on rapid screwworm treatment
A multidisciplinary team is developing three novel wound treatments that quickly kill larvae while reducing chemical residues, offering ranchers and veterinarians a rapid response tool that current screwworm eradication methods cannot provide.
NewsNative microbial team helps acidic soil recover while boosting crop growth
Researchers have developed a small, carefully selected community of native soil bacteria that can reduce acid stress while helping plants access essential nutrients.
NewsMicrobes drastically change behavior outside the lab
New research shows that corn root bacteria behave completely differently when grown on a plant rather than in a lab, underscoring the importance of studying microbes in their natural setting, rather than relying solely on laboratory research.
NewsMapping plant-fungus symbiosis, cell by cell.
Scientists have produced the first high-resolution, cell-by-cell map of how tomato roots respond to colonization by arbuscular mycorrhizal fungi, a partnership which help plants absorb nutrients from the soil.
NewsIndustrial-scale biotech production of proteins and vitamins economically viable
Researchers are developing biotechnological methods called “power-to-protein” and “power-to-vitamin” processes which use microbes to produce proteins and vitamins for human consumption using basic chemical ingredients – entirely bypassing livestock farming and agriculture.
NewsImmune ‘reprogramming’ could protect poultry from deadly diseases without antibiotics
A naturally occurring gut molecule could strengthen chickens’ immune response against a wide range of bacterial infections.
NewsBarley discovery reveals nitrogen cycling pathway that could offer a nature-based solution to fertilizer loss
A new study reveals the presence of a nitrogen cycling pathway in barley that could prove valuable in cutting fertilizer requirements as the cost to farmers rises.
NewsPlant pathologist selected as Fulbright Distinguished Scholar
Heather Kelly, field crops pathologist in the University of Tennessee Department of Entomology and Plant Pathology, has received a prestigious Fulbright Distinguished Scholar Award for two one-month trips to Brazil in 2026 and 2027.
NewsBreakthrough in engineering color-sensing yeast
In a new study, scientists engineered baker’s yeast to sense and respond to different colours of light, enabling new ways to control cellular behavior with red and blue light.
NewsResearchers look at ‘genetic neighborhoods’ to find pathogenic bacteria
Researchers used a machine-learning approach to study not just which genes a bacterium has, but also where those genes sit next to each other, helping to distinguish disease-causing strains of a poultry pathogen from nonpathogenic strains.
NewsMarine heatwaves pose hidden threat to human health
Prolonged periods of unusually high ocean temperatures can trigger a cascade of effects that ultimately affect human health, from worsening extreme weather events and reducing seafood supplies to increasing mental health challenges.
OpinionWhose culture is it? Rethinking the study of traditional fermented food microbiomes
When microbiologists study traditional fermented foods, are we simply documenting natural biodiversity, or are we also accessing a form of cultural heritage, asks Tara Spencer-Drakes, PhD.
NewsProtein-enriched ketchup gets a boost from algae extracts
Added protein is showing up in foods from breakfast cereal to pasta, but not many condiments … yet. Researchers have now developed an enriched tomato ketchup by incorporating protein extracted from microalgae.
NewsResearchers discover a fungal protein that causes leaf loss in crops
A research team has succeeded in gaining insights into the genetic basis of “defoliation” caused by the pathogenic fungus Verticillium dahliae. A key protein they have identified is responsible for the aggressive nature of the fungus.
NewsNo-tillage and microbial fertilizer work together to build carbon in nutrient-poor albic soils
A field study in northeastern China shows that combining reduced soil disturbance with microbial organic fertilizer can increase soil organic carbon across both surface and deeper soil layers.