All Food Microbiology articles
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NewsDrone index tracks wheat mildew
A new study addresses the need for rapid, field-scale monitoring of wheat powdery mildew in smallholder farms, where disease spread can be spatially uneven and difficult to capture through manual scouting alone.
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NewsBiofilm “scaffolds” protect bacterium responsible for food poisoning from antibiotics
Bacillus cereus, which is responsible for human infections and food poisoning, builds organized communities that act as a ‘shield’ against antibiotics, a new study reveals.
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NewsSoil pH regulates the symbiosis between stink bugs and gut bacteria
A new study shows soil pH regulates the symbiosis between stink bugs and gut bacteria, revealing alternative strategies to pesticides in agricultural pest control.
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NewsThe miracle microbes that could save crops from impact of rising sea levels
A new study reveals a previously unknown mechanism by which microbes help plants – including maize, tomato and rapeseed - survive in harsh environments, with major implications for agriculture worldwide.
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NewsMicrobes reveal how tillage shapes soil carbon storage
A new study on maize fields in Jilin Province, China, found adding organic carbon sources on top of straw had different effects on the organic carbon in the topsoil in comparison to the subsoil.
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NewsDegradable sensors reveal hidden soil secrets
New degradable sensors being developed by soil scientists track biological activity in soil by having a degradable substrate that is nibbled on by microbes.
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NewsTwo types of biochar help alfalfa survive salty soils
A new study shows that carefully designed biochar can guide plant metabolism and reshape beneficial microbial communities around the roots to help reduce stress from saline-alkali soil.
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NewsReducing the use of synthetic nitrogen fertiliser via improving nitrogen uptake in corn plants
A new agricultural project will help reduce the use of synthetic nitrogen fertilizer through the design of corn plants that better use nitrogen already in the soil.
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NewsScientists clarify the interplay between host and gut microbiota in selenium metabolism
In a recent study, researchers used rats to investigate how gut microbiota and the host jointly manage selenium metabolism. They found that gut microbiota actively transform selenium into various metabolites that influence selenium utilization, detoxification, and excretion, and that the host’s selenium intake affects bacterial diversity.
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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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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.