All Food Microbiology articles
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CareersQ&A: Meet Letters in Applied Microbiology Junior Editor Verônica Ortiz Alvarenga
We caught up with Verônica Ortiz Alvarenga, a food engineer and Professor at Universidade Federal de Minas Gerais in Brazil, who is one of the newest Junior Editors with Letters in Applied Microbiology.
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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 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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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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NewsNew antibiotic alternative fights foodborne salmonella
Researchers have discovered a safe and highly effective natural virus that functions like a precision-guided missile, capable of eliminating harmful Salmonella on various foods and packaging materials, showing great potential as a novel guardian for food safety.
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NewsBrewing protein from greenhouse gases: A greener, more profitable alternative to farming
Engineers prove that feeding methane to bacteria outperforms traditional soy and fish meal in both ecological savings and financial returns.
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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 study fills research gap in food safety to better protect pregnant women from Listeria
Researchers developed new biologically plausible dose-response models — one for maternal infection and one for stillbirth — built on data from guinea pigs and gerbils, which share key biological traits with humans relevant to listeria pathogenesis.
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NewsEveryday foods could hide fungal risks for mothers and children
A collaborative, multi-institutional project will examine how exposure to zearalenone – a mycoestrogen produced by mold with estrogen-like activity – may affect pregnancy outcomes and children’s growth.
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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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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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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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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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OpinionListeria: the inconvenient truth that shaped our industry
Director General of the Chilled Food Association, Karin Goodburn MBE, who sits on AMI’s Food Security Advisory Group, reveals why the publication of new Listeria guidance for the UK food industry is regarded as a landmark moment.
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NewsScientists explore how gut bacteria alter the flavor of Black Ivory coffee beans
Coffee beans that pass through the digestive tracts of animals get their unique flavors from the activity of gut microbes, report researchers. Bacterial activity that reduces the pectin content of Black Ivory coffee could be the source of its smoother, chocolaty, and less bitter flavor.