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
Breadcrumbs lead to fossil free production of everyday goods
The humble breadcrumb could hold the key to cutting out fossil fuels from one of the chemical industry’s most widely used reactions. Scientists have found a one-pot microbial formula that uses waste bread to replace fossil fuel-derived hydrogen in hydrogenation.
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NewsResearch teams will develop automated compost monitoring system
Composting turns organic waste into nutrient-rich material, but improper temperature and moisture control can allow pathogens to survive and increase safety risks. Researchers have received a $362,000 grant to develop an automated sensor network to improve monitoring of compost piles.
NewsHealthier, tastier kelp: food scientists boost nutrition and flavour of kombu
A team of food scientists has found a way to unlock the trapped nutrients in the edible seaweed, kombu, and replace the strong odours with more appealing scents, directly overcoming the two major challenges – limited nutrient bioaccessibility and poor sensory experience.
NewsHope for global banana farming in genetic discovery
Scientists have pinpointed crucial genetic resistance to fight a fungal disease which threatens the global banana supply in a wild subspecies of the fruit. The team have identified the genomic region that controls resistance to Fusarium wilt Sub Tropical Race 4 (STR4).
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Antimicrobial resistance in foodborne bacteria remains a public health concern in Europe
Antimicrobial resistance (AMR) in common foodborne bacteria such as Salmonella and Campylobacter continues to be a public health concern across Europe, according to a new joint report from EFSA and ECDC.
NewsBeneficial bacterium deployed to protect turfgrass from fungal foes
A novel strain of Bacillus subtilis helps a variety of plants resist soil‑borne diseases, retain moisture and develop stronger root‑to‑shoot growth. New findings on the effect of UD1022 on dollar spot disease suggests intriguing implications for manufacturing of biological treatments for the fungal disease.
FeaturesYeast-plant interactions: nature’s silent partnership for ecosystems and agriculture
Plant–microbe interaction studies have increased greatly in recent years. This sharp increase in studies is attributed to the need to better understand these interactions, which in turn can be used to enhance crop productivity and stress tolerance, reduce fertilizer inputs, and improve plant health. This is vital to meet the ...
NewsManagement practices can enhance soil microbiome functions in plant defense
Researchers analyzed surveys and soil samples from 85 organic farmers in New York to investigate the interaction between beliefs, management practices, and soil microbiome functions.
NewsRapid response launched to tackle new yellow rust strains threatening UK wheat
The UK’s wheat is under threat from a newly identified strain of the yellow rust pathogen, prompting an urgent mobilisation of research institutes to protect harvests. The new strain has overcome a key resistance gene that was protecting many major UK wheat varieties from yellow rust infection.
NewsNew AI model improves accuracy of food contamination detection
Researchers have significantly enhanced an artificial intelligence tool used to rapidly detect bacterial contamination in food by eliminating misclassifications of food debris that looks like bacteria. Current methods often require specialized expertise and are time consuming — taking several days to a week.
NewsTexas-grown cabbage meets global tradition in kimchi research
Researchers are turning Texan produce into kimchi as part of a study that links fermentation science, food safety and new market opportunities for U.S. farmers. The research examines how Texas-grown cabbage and other leafy greens perform during kimchi fermentation.
FeaturesFrom roots to riches: mycorrhizal fungi and the future of farming
Feeding a growing population while rebuilding depleted soils is one of agriculture’s biggest challenges. When fungal networks are thriving, they can improve nutrient uptake, support stronger root systems, and reduce the need for fuels to stretch as far, with their input. It’s a small-scale partnership with big implications for the future of farming…
NewsCARB-X to support development of typhoid fever diagnostic from Chembio
CARB-X is awarding US$1.8 million to Chembio Diagnostic Systems, Inc. to develop a rapid point-of-care test for the detection of Immunoglobulin A (IgA) antibodies to diagnose acute infection of Salmonella enterica serovar Typhi.
NewsOysters play unexpected role in protecting blue crabs from disease
Oysters famously filter their surrounding water, but it turns out they are removing more than algae and excess nutrients. New research shows they can also reduce the spread of disease in nearby marine species, including Chesapeake Bay’s prized blue crabs.
NewsResearchers probe how natto produces supersulfide molecules in fermentation
Natto, a Japanese food made from soybeans fermented with the Bacillus subtilis var. natto microorganism, is rich in supersulfide molecules, which are attracting attention in the medical and nutritional fields. Researchers extensively analyzed supersulfide content in natto fermentation using various methods.
NewsBBSRC-backed spin-out launches rapid DNA air sequencing technology
New spin-out, Agnos Biosciences, has launched AirSeq, a rapid DNA air sequencing technology to transform pathogen detection across health, food and biosecurity. It brings to market a powerful new approach to detecting biological threats in the air.
NewsPlants influence the composition and function of their surrounding microbiome to suit their needs
An investigation into plant–microbe interactions at the genetic, metabolic and physiological levels revealed that 203 bacterial gene sequences were strongly shaped by the host plant, for example through their metabolic products. One bacterial genus was found to enhance root development even in nitrogen-limited soils.
NewsPros and cons of pesticides and fertilizers in real-world mandarin orange farms
Researchers examined how different kinds of pesticides and fertilizers affect mandarin oranges across Japan. Advanced statistical analysis showed that while reducing pesticides enhanced the diversity of microbes in the soil, it also led to an increase in fruit disease caused by leaf pathogens.
NewsCultivated peanut AhPR10 gene family mediates resistance to Aspergillus flavus
Researchers identified and analyzed PR10 genes in cultivated peanut (Arachis hypogaea L.), and found three genes that demonstrated potential importance in peanut resistance to Aspergillus flavus.
NewsNative fungi from almond orchards show promise as sustainable defenders against a devastating crop disease
Researchers report that naturally occurring fungi found on and within almond trees can strongly suppress Colletotrichum godetiae, the primary cause of almond anthracnose in the Mediterranean Basin.
NewsPlants can be designed to alert us to harmful chemicals and diseases
A collaborative team of researchers have developed groundbreaking tools that allow grasses—including major grain crops like corn—to act as living biosensors capable of detecting minute amounts of chemicals in the field.
NewsScientists advance commercial production of nutrient-rich spirulina
Sultan Qaboos University (SQU) has achieved a significant milestone in the commercial production of spirulina, a highly nutritious microalgae increasingly recognized worldwide for its role in food security, health supplements, and sustainable production systems.
NewsEarly warning for wine spoilage glows in the dark
Researchers have built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal that wine is starting to spoil. It works in real time, even in high-alcohol conditions, so wineries can catch problems early, before flavor and quality are damaged.