All Food Microbiology articles
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NewsMicroalgae could play key role in bio-based circular economy
With food systems under pressure from climate change, geopolitical instability, and supply chain vulnerabilities, the EU is driving innovation toward more sustainable, resilient, and local production models. Microalgae have emerged as a promising resource for producing ingredients across food, feed, and other consumer goods. Source: Hannah ...
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News‘Smart wrap that breathes and warns’ - cellulose film cuts oxygen 99% and changes color when shrimp goes bad
Researchers have revealed how one-step dual-engineering turns plant nanofibers into a transparent cellulose that keeps food fresh and tells consumers when it is not.
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NewsFestive cheer: Soaked raisins ferment to turn water into wine
Scientists have discovered that soaking sun-dried raisins in water is a successful method of creating wine. It was thought that ancient wine production relied on the natural fermentation process of storing crushed grapes in jars, but Saccharomyces cerevisiae rarely colonizes grape skins.
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NewsScientists reveal molecular cause behind “stuck” beer fermentation
Premature yeast flocculation (PYF) is a persistent issue in beer brewing, where yeast settles too early during fermentation. New research identifies multiple differential metabolites and confirmed galangin as a key factor that promotes early yeast aggregation.
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CareersSummer studentship: Taiwo uncovers native strains for mycotoxin control in stored nuts
Taiwo Boluwatife Omowunmi reports back on her AMI-sponsored summer studentship which assessed native microbial strains for mycotoxin biocontrol in stored nuts.
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FeaturesRewilding the microbiome: how the SanaTerra Living Lab bridges science and tradition to restore One Health
After years of living and working across four continents, Faiza Hajji and her family fell in love with La Vera, a fertile corner of Extremadura, western Spain. This journey gave rise to SanaTerra One Health & Microbiome Living Lab, founded in 2024: a platform where scientists, farmers, educators, and communities co-create innovations rooted in microbiome health, regenerative agriculture, and planetary wellbeing.
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CareersGlobal Ambassadors: Study visit offers students real-life experience in dairy processing setups
AMI Global Ambassador for Pakistan, Dr. Arsalan Zaidi, reveals how a study visit aimed to provide students with real-life experience in local dairy and cheese processing industrial setups, connecting classroom learning with industrial and research applications.
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NewsScientists revive almost forgotten Balkan yoghurt recipe that deploys bacteria, acids - and ants
Researchers recreated a nearly forgotten yogurt recipe that was once was once common across the Balkans and Turkey—using ants. The team shows that bacteria, acids, and enzymes in ants can kickstart the fermentation process that turns milk into yogurt.
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NewsCould bacteria help fix the smoky taste of wildfire-tainted wine?
New laboratory experiments show that a bacterium that lives on grape plants can break down guaiacol—an unpleasant-tasting substance which ruins wines made from grapes exposed to wildfire smoke.
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NewsBeer and wine: the latest microbe-related discoveries
To produce haziness, researchers added yeast extracts to two brands of clear lager - and reported what happened. Another team carried out lab tests investigating how sulfites added to wine and an ethanol-containing liquid affect gut bacteria.
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NewsCheese fungi color changes help unlock secrets of evolution
Color changes in fungi on cheese rinds point to specific molecular mechanisms of genetic adaptation—and sometimes a tastier cheese.
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CareersMeet the Advisory Groups: Our Q&A with Karin Goodburn
The Microbiologist chats with AMI’s Food Security Advisory Group member Karin Goodburn, Director General of the Chilled Food Association in the UK.
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OpinionSafety and nutritional claims for raw milk
Robert F Kennedy Jr. famously advocates drinking raw milk and promotes its benefits. But how safe is unpasteurised milk? Nicola Holden and Gil Domingue, who sit on Applied Microbiology International’s Food Security Scientific Advisory Group, take a deep dive into the science.
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NewsYogurt and hot spring bathing show a promising combination for gut health
Researchers have demonstrated that yogurt intake increases the diversity of gut microbiota and alters its composition. Furthermore, bathing in chloride hot springs after yogurt intake was found to improve defecation status more than yogurt alone.
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NewsCommon food thickeners – long thought to pass right through us – are actually digested
It turns out cellulose-based thickening agents can be digested. Researchers have shown that our gut bacteria can feed on these large molecules – thought to not be possible – thanks to enzymes that normally help us break down dietary fibre.
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NewsResearchers find genetic clues to infant formula pathogen’s global persistence
Researchers are shedding new light on how a dangerous foodborne pathogen—Cronobacter sakazakii—may have adapted to thrive in dried and powdered foods across the global supply chain.
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NewsWar, trade and agriculture spread rice disease across Africa
Since the mid-1800s, human activities have rapidly facilitated the spread of rice yellow mottle virus (RYMV), a pathogen that infects rice, far and wide across Africa, according to a new study.
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NewsAI predicts bacterial resistance to cleaning agents
With the help of artificial intelligence and DNA decoding, a new method can predict how well disease-causing bacteria such as Listeria tolerate disinfectants. This research may become a valuable weapon in the fight against harmful bacteria.
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NewsNo more copy-pasting: DNA base editing for better Lactobacillus strains
Scientists were able to edit the DNA of Lactobacillus strains directly without a template from other organisms. This technique is indistinguishable from natural variation and enabled them to create a strain that doesn’t produce diabetes-aggravating chemicals.
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NewsAntibiotic-resistant Escherichia albertii on the rise in Bangladeshi chicken shops
Researchers have detected alarming rates of Escherichia albertii in retail chicken meat in Bangladesh. Their findings show extensive contamination and significant antimicrobial resistance, underscoring the potential risks to public health.