All Food and Fermentation articles – Page 2
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NewsKimchi-derived probiotic found to promote binding and excretion of intestinal nanoplastics
Scientists have announced that a lactic acid bacterium isolated from kimchi can help promote the removal of nanoplastics from the body by binding to them in the intestine.
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NewsFood scientists develop new antimicrobial for cleaning and sanitizing dry-food processing equipment
New research describes a novel chemical mixture for sanitation in low-moisture environments. Scientists found that a formulation containing cyclomethicone combined with vinegar-based acetic acid was the most effective against Salmonella and Cronobacter bacteria.
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NewsNew gel-based system allows bacteria to act as bioelectrical sensors
Researchers have developed a safe bioelectronic sensor that allows for effective electronic communication even in liquid environments. The system uses the naturally occurring polymer chitosan, acting as a kind of shell to keep the bacteria from escaping.
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NewsWorld’s first rum brewed with high ginjo-aroma–producing fission yeast Schizosaccharomyces japonicusponicus
Researchers at Kumamoto University have announced the world’s first rum produced using the fission yeast Schizosaccharomyces japonicus, marking a breakthrough in fermentation science and craft spirits innovation. The new product, “JAPONICUS RHUM AGRICOLE,” goes on sale February 27, 2026. Source: Kumamoto University Professor Tokio Tani (left) holds the ...
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NewsFungi could transform leftovers into lifelines
A new paper outlines an ’emerging circular fungal biorefinery’ – a system in which low-value agricultural byproducts are converted through fungal fermentation into high-protein, nutrient-rich foods.
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VideoThe Microbiologist: Under the Lens | Episode 3
Is raw milk safe to drink? Prof Emmanuel Adukwu is joined by Prof Nicola Holden and Dr Gil Domingue for a conversation on the societal, scientific, and health implications of this pertinent question.
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NewsUnder the Lens: Nicola Holden and Gil Domingue weigh in on the raw milk debate
The latest episode of Applied Microbiology International’s ‘Under The Lens’ video series turns the spotlight on the contentious issue of raw milk, with AMI Trustee Professor Emmanuel Adukwu interviewing Professor Nicola Holden and Dr Gil Domingue.
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NewsBreadcrumbs 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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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.
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NewsMethane’s missing emissions: The underestimated impact of small sources
Although efforts are being made to reduce the contribution of big polluters to methane in Japan, new research suggests that smaller sources are vastly underestimated in the Osaka metropolitan area. The team found unaccounted emissions from numerous small sources, including restaurants, commercial facilities, and private residences.
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FeaturesThe world’s fermented foods in health and history
The use of microbes in food fermentation dates back thousands of years; archaeological evidence suggests that fermented beverages such as rice wine were produced in China as early as 7000 BC, while bread and beer were staples in ancient Egypt.
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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 ...
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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.
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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.
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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…
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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.
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FeaturesGut microbiome and obesity: what we know - and what we don’t
Dysbiosis is defined as an imbalance in the composition and function of the gut microbiota. This imbalance can lead to dysregulated interactions within the bacterial community and between microbes and the host, and it can be associated with disease states. However, discussions of dysbiosis often rely on simplified dichotomies, such ...
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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.
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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.
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NewsSourdough starters reveal a recipe for predicting microbial species survival
Scientists used microbes in bread dough to test a simple way to understand how species live together in nature.
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