All Food and Fermentation articles – Page 2
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NewsRoasted and browned: how gut bacteria break down heated foods
Heating food generates new dietary compounds. A study shows that an enzyme in gut bacteria can expand its functional repertoire to process them.
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NewsResearchers launch global initiative to study disappearing heritage diets
The world’s ‘heritage’ diets could hold vital clues to better health. Researchers from 12 countries have launched the World Diet Initiative, a global effort to document and study these diets before this knowledge is lost.
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NewsWasted pumpkin peel can keep your food fresh
Researchers have turned agricultural by-products into a biodegradable food packaging material, offering a potential approach to both food loss and plastic pollution.
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NewsWild yeast discovery enables non-GM brewing of ornithine-enriched craft beer
Researchers have uncovered a naturally derived yeast mutation that boosts ornithine production while preserving brewing performance for value-added fermentation.
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NewsThe nose knows: Electric schnoz can smell when your food’s gone bad
A new “electronic nose” can detect the scents associated with spoiled food much more accurately than the human nose. It can also sniff out the presence of common food allergens, like walnuts and peanuts, which can be deadly for those with sensitivities.
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NewsFermentation science may offer new route to better lower-alcohol wine
In addition to finding ways to ferment grape juice without producing as much alcohol, one scientist is exploring novel yeasts and methods to overproduce aromas to compensate for their eventual loss when reducing alcohol through grape juice dilution.
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NewsProfessor Kaneko’s sake and wine earn honors at French Japanese Sake Competition for second consecutive year
At “Kura Master,” a Japanese sake competition held in France for French consumers since 2017, “Aldebaran,” a wine produced from grapes grown in the city of Ibara, in Okayama Prefecture, and supervised by Professor Akihiro Kaneko, won a Gold Award in the Muscat Bailey A category.
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NewsInternational leaders in probiotic and prebiotic science to gather in Tokyo for one-day symposium
To help strengthen global collaboration and showcase innovative biotics research, The International Scientific Association for Probiotics and Prebiotics (ISAPP) is organizing a scientific symposium on October 6, 2026 in Tokyo, Japan in conjunction with its annual meeting.
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NewsCheese bacteria could offer health benefits
Scientists identified the microbial and biochemical profiles of three artisan cheeses made locally in Oxfordshire across their maturation process, and found that the bacteria responsible for a cheese’s character could also benefit the people who eat it.
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NewsStudents develop milk pathogen test kit and win TED Youth Startup Grant
Inspired by the widely used and user-friendly COVID-19 strip test kits, a team of science students has developed a test kit for detecting pathogens in milk and dairy products. They combined the LAMP technique with strip test technology to create a simple screening tool for harmful bacteria.
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NewsWine’s leftovers could help wean chicken farms off antibiotics
Every year, millions of gallons of wine are pressed, leaving behind a mountain of pulpy residue that wineries struggle to dispose of. Now, researchers say this overlooked byproduct could serve as a replacement for the antibiotics routinely added to chicken feed.
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NewsNew research finds that almost all plant-based meat alternatives contain mycotoxins
New research into plant-based food and drinks has found a prevalence of mycotoxins – naturally occurring poisonous compounds produced by fungi - in hundreds of vegetarian and vegan products.
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NewsModerate UV light is best to boost the vitamin D content of edible mushrooms, study finds
Researchers have discovered that moderate ultraviolet (UV) light exposure is best when the technique is used to enhance vitamin D₂ in edible mushrooms. Excessive exposure leads to nutrient degradation or a plateau effect, they found.
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CareersFrom microbial processes to biofilm control: our interview with LAM deputy editor Marciane Magnani
We catch up with food microbiologist Professor Marciane Magnani of the Federal University of Paraíba in Brazil who has just been appointed as a Deputy Editor of Letters in Applied Microbiology.
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NewsMicrobes contribute a surprisingly large array of proteins in fermented foods
A study examining the proteins found in fermented foods like yogurt, cheese and bread found that a surprisingly large number, and percentage, of microbial proteins contribute to their overall protein content.
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NewsNew research reveals mechanisms behind coffee’s positive effects on the gut-brain axis
First of its kind research shows the potential role of coffee as a further intervention to promote positive gut health and its effects on the gut-brain axis. Coffee was found to positively affect perceived mood and stress levels in individuals taking part in this study.
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NewsNew lactic acid bacteria for plant-based yogurt alternatives
Researchers find that a particular type of lactic acid bacteria has considerable potential for producing plant-based yoghurt alternatives. The bacteria inhibit potentially harmful bacteria and break down sugars that can cause stomach discomfort.
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NewsPoor hygiene and food handling practices increase the risk of bacterial outbreaks in Brazilian households
A significant number of Brazilians engage in improper food hygiene and handling practices at home. Examples include washing meat in the kitchen sink and failing to properly wash vegetables.
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NewsA bacterium from bumblebees can produce vitamin B2 in soya drinks
Researchers have developed a new method that can reduce the time needed to find new bacteria for fermentation. They have now identified a bacterium that can be used both for acidification and to increase the vitamin B2 content of soya drinks.
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NewsNew biodegradable wash removes pesticides and extends produce shelf life
Researchers have developed a natural, biodegradable wash that removed up to 96 per cent of pesticide residue from fruit and slowed browning and moisture loss.
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