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
Switching refined sugar for maple sugar alters gut microbiota
A new study has found that substituting two tablespoons of pure maple syrup for refined sugars reduced several cardiometabolic risk factors in humans.
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NewsNew edition of book explores ranavirus infection and disease in amphibians, reptiles and fish
Researchers are providing new information and guidance on monitoring and managing viruses that cause life-threatening diseases in amphibians, reptiles and fish, as detailed in a new book edition.
NewsAntarctic streptomyces offer promising biocontrol agents to combat banana wilt
A recent study has unveiled the biotechnological potential of microorganisms from Antarctica. Researchers evaluating the antifungal activity of isolated actinomycete strains found 41.18% of these strains could inhibit the growth of <i>Fusarium oxysporum</i>.
NewsStudy reveals how microbes create the most toxic form of mercury
Mercury is extraordinarily toxic, but it becomes especially dangerous when transformed into methylmercury – a form so harmful that just a few billionths of a gram can cause severe and lasting neurological damage to a developing fetus. Unfortunately, methylmercury often makes its way into our bodies through seafood – but ...
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Features
Microbiological concerns faced in cheese-making environments
Delve into the multi-facteted world of cheese production, discovering some of the major microbes, risks, and strategies for mitigation.
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NewsScientists team up with Michelin-starred chefs to unveil innovative fermentation product
Scientists working with chefs at a two-Michelin-starred restaurant in Copenhagen have found that diners are open to eating an innovative new product made by growing fungi.
NewsLow-frequency magnetic field (LFMF) boosts carotenoid production by Rhodotorula glutinis
Extracting carotenoids from Rhodotorula mucilaginosa offers advantages over plant and animal sources. Researchers reported a low-frequency magnetic field (LFMF) intensity that could improve yield without adversely affecting growth.
NewsWater fern offers safe potential global food insecurity solution - with no cyanotoxins
An international effort to test Azolla found that it does not contain cyanotoxins, potent toxins produced by a type of cyanobacteria, or blue-green algae, associated with the plant.
OpinionHow AI-designed probiotics can help aquaculture feed Humanity – the right way
Aquaculture is essential for meeting the growing global demand for fish. But in order to expand fish farming in a sustainable manner, innovative efforts are crucial.
CareersSequencing success: how I translated molecular biology into a biotech venture
CEO & Cofounder of MariHealth Solutions, Sarah Carroll, explores her journey to finding find real-world utility, value, and meaning in research
OpinionSwimming upstream: the microbial marathon in salmon farming
Is it acceptable to prioritize production over welfare?
NewsInactive mushroom toxin can become poison when eaten
Muscarine can be stored as a harmless precursor in mushrooms and only be released when mushrooms get injured.
NewsFull-bodied cheese flavor–prediction of flavor development soon possible thanks to new method
Peptides formed during cheese ripening are crucial for the full-bodied flavor of aged cheeses, known as kokumi. Researchers have now developed a new method to analyze these flavor-relevant peptides precisely, quickly, and efficiently.
NewsScientists discover how fungi interact with soil actinomycetes
Discovery of a unique microbial interaction offers potential for environmentally friendly control of rice blast disease.
NewsArtificial ‘nose’ can sniff out damaged fruit and spoiled meat
The smell of cut grass, or the fumes from refueling your car, are all the result of volatile organic compounds. A new approach to antenna technology can actually detect and identify them.
NewsMicrobes drove methane growth between 2020 and 2022, not fossil fuels, study shows
Microbes in the environment, not fossil fuels, have been driving the recent surge in methane emissions globally, according to a new, detailed analysis.
NewsPhages could replace harmful pesticides with a cleaner, greener alternative
Use of phage therapy in farming could be valuable in replacing chemical pesticides with a safer and greener alternative, helping to address climate change, according to a new review in Sustainable Microbiology.
NewsAI decodes microbes’ message in milk safety testing approach
DNA sequencing combined with artificial intelligence could detect anomalies that signal trouble in dairy production, researchers report.
NewsProvidencia rustigianii has virulence gene akin to Salmonella’s
Food poisoning microbe Providencia rustigianii, isolated from pediatric gastroenteritis patients, has undergone whole genome sequencing, revealing that it possesses a virulence factor called the type III secretion system.
NewsLettuce and broccoli more resistant to drought
Researchers have developed a product based on four natural extracts from different plants and algae that stimulates the defences of crops in conditions of drought and salinity.
NewsNew study reveals potential of edible coatings to extend shelf life of pointed gourd and green chillies
A research team has identified a promising method for extending the shelf life of perishable produce in response to the growing global concern over food sustainability and the urgent need to reduce waste. Edible coatings made from chitosan and beeswax, combined with clove essential oil, can significantly enhance the preservation ...
NewsResearch on calcium transport can fight bacteria and provide safer food
Researchers have revealed details on how bacteria use calcium to regulate vital processes, in a way that differs from human cells. This breakthrough is significant in the fight against antibiotic resistance and for increasing safety in food production.
NewsBeer-related discoveries mark Oktoberfest
To create a probiotic beer, researchers have screened several different lactic acid-producing bacterial strains.
