All Food Microbiology articles – Page 2
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NewsResearch on calcium transport can fight bacteria and provide safer food
Researchers have revealed details on how bacteria use calcium to regulate vital processes, in a way that differs from human cells. This breakthrough is significant in the fight against antibiotic resistance and for increasing safety in food production.
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NewsBeer-related discoveries mark Oktoberfest
To create a probiotic beer, researchers have screened several different lactic acid-producing bacterial strains.
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NewsA tool to enhance taste and texture of sourdough and study the complexity of microbiomes
Researchers explore how acetic acid bacteria shapes emergent properties of sourdough, with implications across complex microbial systems.
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NewsMicrobial biofertilizers and algae-based biostimulants boost tomato crop
A team of researchers in Italy have shown that use of microbial biofertilisers and algae-based biostimulants can significantly enhance both the yield and quality of organic tomatoes.
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NewsLess tea, vicar - fruit juice offers a fresh take on kombucha
Researchers studying kombucha brews made from apple and passion fruit juices found that the apple beverage contained high levels of bioactive compounds called flavonoids and ranked highly among taste testers, signaling its promise as a kombucha alternative.
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NewsCampylobacter jejuni-specific antibody gives hope to vaccine development
An Osaka Metropolitan University-led team has recently uncovered what could be an important step toward preventing, diagnosing, and treating a species of Campylobacter bacteria.
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NewsWorld’s oldest cheese found with ancient mummies reveals origins of kefir
For the first time, scientists have successfully extracted and analyzed DNA from ancient cheese samples found alongside the Tarim Basin mummies in China, dating back approximately 3,600 years, suggesting a new origin for kefir cheese.
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FeaturesFlour power: why it’s not a great idea to eat it raw
The UKHSA Food, Water and Environmental (FW&E) microbiology team has published a study on the safety and quality of flour sold in the UK and discovered that eating it raw is not a great idea!
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NewsCan fungi turn food waste into the next culinary sensation?
The East Javan food called oncom is made by growing orange Neurospora mold on soy pulp left over from making tofu. In about 36 hours, the soy pulp is turned into a tasty and nutritious food.
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NewsResearch aims to streamline the detection of foodborne viruses
A research team has received a USDA grant to develop rapid, portable, single-tube technology to help maintain safety of the food supply.
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NewsScientists uncover effects of the initial microbiota on microbial succession during eggplant fermentation
To uncover complex microbial succession-changes in microbial populations during spontaneous fermentation and its effects on the final products, scientists have studied industrially produced shibazuke, a traditional Japanese eggplant pickle.
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NewsMassive harmful algal bloom in the Arctic prompts real-time advisories to western Alaskan communities
A summer 2022 research cruise that detected a massive and highly toxic harmful algal bloom (HAB) in the Bering Strait has provided an example of science that utilized new technology to track a neurotoxic HAB and protect remote communities in Alaska.
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NewsResearchers develop new way for beneficial microbes to survive extreme conditions and space exploration
The team’s formulations allow microbial therapeutics to maintain their potency and function over time despite extreme temperatures, harsh manufacturing processes, and radiation exposure.
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NewsScientists isolate amylase enzyme produced by indigenous bacteria from sugar factory waste
Experts in wastewater processing and treatment have isolated amylase-producing bacteria from the liquid waste of sugar local factories and optimized the production of the amylase enzyme.
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NewsResearchers examine how fungal toxins impact hormones in pregnancy
A fungal toxin that hinders animal fertility and fetal development may also disrupt human sex hormones in pregnancy, according to a study.
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NewsSpecific bacteria in your gut are involved in compulsive eating and obesity
Researchers have identified specific bacteria in the gut that are associated with both mice and humans developing an addiction to food that can lead to obesity. They have also identified bacteria that play a beneficial role in preventing food addiction.
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NewsScientists weigh up microbial control techniques for prepared dishes
Researchers have evaluated microbial control techniques commonly used in prepared dishes, which are in high demand in Europe, North America, and Asia due to their convenience.
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NewsDietary fibers make our gut bacteria behave healthily
Researchers have discovered that dietary fibres play a crucial role in determining the balance between the production of healthy and harmful substances by influencing the behaviour of bacteria in the colon.
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NewsScientists develop functional bread using probiotic yeast to help prevent asthma
Bread produced with probiotic yeast performed well in experiments with mice, showing potential to combat asthma, which affects 20 million Brazilians.
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FeaturesMicrobiology’s role in sustainable gastronomy
Designated on 21 December 2016 by the UN General Assembly, Sustainable Gastronomy Day is about the celebration of the food that sustains our lives regardless of culture and geology.