Food security – Page 10
-
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.
-
NewsBroccoli seeds can spread resistance to multiple fungicides
Researchers who screened commercial broccoli seeds for Alternaria brassicicola, a fungal pathogen, found that seeds can harbor A. brassicicola and can spread resistance to multiple fungicides. Based on the findings, the researchers developed a faster way for detecting and monitoring fungicide resistance.
-
NewsLess is more: Gene loss drives adaptive evolution of a pandemic bacterium
A study reveals a surprising evolutionary insight: sometimes, losing genes rather than gaining them can help bacterial pathogens survive and thrive. The research focused on Vibrio parahaemolyticus, a bacterium behind many of the seafood-related infections worldwide.
-
NewsNew study finds concerning sea star response to an algal neurotoxin
Researchers found potentially concerning concentrations of the neurotoxin domoic acid in sea stars even in the absence of the algal blooms that are thought to drive DA outbreaks.
-
NewsPioneering raspberry genome editing technique could be the future of fruit and farming
Researchers have published a new method to edit the DNA of raspberries, with the goal of creating more sustainable raspberry production and less food waste. Protoplasts were gene edited with CRISPR-Cas9, which can be programmed to target any region of the genome.
-
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.
-
NewsFern leaf pockets hide secrets of plant-microbe symbiosis
Comparison of symbiotic bacteria to free-living relatives shows the genomic effects of host adaptation.
-
NewsFermentation method transforms unripe fruits into specialty coffees
Normally discarded, green beans from the Arara cultivar were subjected to airless fermentation and produced high-quality beverages in blind tests. Researchers see potential for the product to be valued in domestic and foreign markets.
-
NewsLaser therapy enhances treatment of fungus resistant to conventional medication
Researchers have managed to reduce Candida albicans’ resistance to fungicides by incorporating photodynamic inactivation techniques into the treatment. The technology can be used in both human healthcare and the prevention of food contamination.
-
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.
-
NewsReady for market: Yeast process boosts clean, cost-efficient chemical production of succinic acid
A re-engineered yeast strain that efficiently produces succinic acid has been developed, which allows this valuable chemical to be produced at a lower cost.
-
NewsNatural shield: Licorice extract keeps ready-to-eat chicken safer and longer
Scientists who combined microbiological assays with mathematical growth models revealed that licorice extract demonstrates strong antimicrobial properties against one of the most resilient spoilage organisms in meat.
-
NewsFrom east to west: How microbes orchestrate sausage flavor
A new review compares the microbial communities and fermentation strategies in Eastern and Western sausage styles, revealing how microbial succession—from lactic acid bacteria to yeasts and molds—plays a pivotal role in shaping characteristic flavors and textures.
-
NewsAP2-domain transcription factor WRI5a-regulated MtABCB1 promotes arbuscule development in mycorrhizal symbiosis
A new study of arbuscular mycorrhizal (AM) symbiosis suggests that the MtABCB1 gene likely influences arbuscule development by modulating the distribution and homeostasis of auxin within symbiotic cells.
-
NewsResearchers create improved natural blue food dye from algae
Food scientists have created a natural blue food dye made of algae protein that could replace petroleum-based artificial food colorants with a stable, adaptable option.
-
NewsAssisted by sniffer dogs and DNA sequencing, researchers discover three new truffle species
Biologists studying fungal evolution and ecology have discovered three new truffle species, including one capable of commanding hundreds of dollars per pound within culinary circles.
-
NewsNew mega RNA virus may hold the key to mass oyster die-offs
Scientists have discovered a previously unknown virus in farmed Pacific oysters during a mass die-off in B.C., Canada. The discovery serves as a reminder that growers should exercise caution when moving young oysters, to prevent potential spread of pathogens.
-
NewsBrewed chicken protein made by precision fermentation tested in pet food
In a groundbreaking new project, scientists used precision fermentation to produce brewed chicken protein and evaluated it for use in pet food. Dogs that consumed the protein in their kibble during a six-month study had beneficial digestive effects, they found.
-
CareersMeet the Global Ambassadors: our Q&A with Durgesh Kumar Jaiswal
The Microbiologist gets to know our Global Ambassador for India, Dr. Durgesh Kumar Jaiswal, who is Assistant Professor at the Department of Biosciences, Graphic Era University, Dehradun, specializing in microbial biotechnology and sustainable agriculture.
-
NewsMicrobial map reveals countless hidden connections between our food, health, and planet
A new map of ‘agri-food system microbiomes’ reveals how players at every stage of the food system can restore and protect dwindling microbiomes to help boost human and planetary health.