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.
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bZIP transcription factor AflHapX coordinates iron homeostasis and aflatoxin biosynthesis in Aspergillus flavus
Researchers have identified the bZIP transcription factor AflHapX in Aspergillus flavus by searching its genome with the HapX protein sequence from Aspergillus fumigatus. They discovered that AflHapX is critical for A. flavus’s adaptive response to both iron excess and iron starvation.
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NewsHidden DNA in medieval gospels reveal history of deadly livestock virus
New research shows that some of Europe’s most well-known historic manuscripts, including the York Gospels, have proven to be biological time capsules for uncovering the 3,500-year history of the sheeppox virus (SPPV).
NewsWild tomatillos coat fruits with sticky chemical arsenal, study finds
For decades, research on plant chemical defenses has focused on glandular trichomes—the tiny hair‑like structures on leaves and stems that produce and secrete protective compounds. Acyl sugars, a class of specialized metabolites widespread in the nightshade family (Solanaceae), are known to deter insects and fungal pathogens when produced in leaf ...
NewsBeneficial bacteria support tomato growth & suppress disease
A new study has identified bacterial strains that both treat tomato bacterial canker—some by delaying the onset of infection up to a week—and promote the growth of the plant.
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Protecting the peanut: Sensors help fend off fungus
Early detection could be the difference between a healthy peanut crop and a devastating outbreak of Sclerotinia blight — a fungal disease capable of causing significant yield loss.
NewsMould toxins in food are not destroyed during cooking or baking
A survey shows that only a small proportion of the population (29 per cent) is concerned about potential health risks posed by mould, whilst the majority (51 per cent) do not give it any thought at all.
NewsPrimed and ready to fight: a nematode pheromone arms plants to battle pathogens
New research has found that a previously unrecognized natural compound can provide lasting protection against a broad range of plant pathogens.
NewsSurvival of the driest: Directed evolution boosts bacterial tolerance to industrial spray-drying by 1000-fold
Spray-drying is the preferred method for producing dry microbial inoculants for agriculture, offering low cost and easy transport. But many beneficial Gram-negative bacteria struggle to survive the rapid dehydration and heat involved.
NewsA single gene change turns susceptible peas into fusarium wilt fighters
New research identifies a single dominant gene, PsFwC9, which confers Fusarium wilt resistance in pea plants.
NewsA hidden susceptibility switch may help potatoes fight late blight
New research reveals how the StRWA2 gene may promote late blight susceptibility by reduce the stability of NLR immune receptors in potatoes.
NewsTiny 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.
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.
NewsPomegranate 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.