Food security – Page 2
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NewsFern leaf pockets hide secrets of plant-microbe symbiosis
Comparison of symbiotic bacteria to free-living relatives shows the genomic effects of host adaptation.
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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.
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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.
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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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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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NewsReviving 80-year-old fungi offers new clues for sustainable agriculture
Researchers who revived 80-year-old fungal pathogens from a museum collection found that these pre-Green Revolution strains differ significantly from modern ones, revealing how decades of pesticide use and intensive farming have reshaped plant pathogens.
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NewsEconomically disadvantaged patients at greater risk for long COVID
A study found that people with social risk factors including economic instability and food insecurity at the time of COVID-19 infection were at greater risk for long COVID.
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NewsStudy identifies gene clusters in rhizobia linked to robust legume growth
A new study identified clusters of rhizobial genes that appear to move rapidly through bacterial populations and drive greater plant biomass in host plants. Understanding the interplay of host and bacterial genomes will help to optimize plant growth by improving the rhizosphere.
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NewsNew study unlocks molecular defense against devastating potato pathogen
A team of plant scientists has made a significant breakthrough in understanding how potato plants defend themselves against a soilborne pathogen that causes powdery scab, an emerging and economically damaging disease affecting potato crops worldwide.
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NewsNew chlorophyll fluorescence imaging technique enables early detection of rice fungal diseases
A research team leverages chlorophyll fluorescence (ChlF) imaging, a cutting-edge technique, to identify reliable pre-symptomatic diagnostic indicators for rice blast and brown spot.
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NewsHow plants are learning to spot sneaky bacterial invaders
Scientists used artificial intelligence to help plants recognize a wider range of bacterial threats — which may lead to new ways to protect crops like tomatoes and potatoes from devastating diseases.