Food security – Page 2
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NewsFungal resistance in wheat: preserving biodiversity for food security
Researchers have found traditional wheat varieties from Asia that harbor several genes that confer resistance against yellow rust. They may serve as a durable source of yellow rust resistance in commercial varieties in the future.
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NewsMicrobes revealed as missing link in potato cyst nematode cycle
Potatoes produce a molecule that is converted by microbes and causes potato parasites to hatch. The discovery of this three-way relationship not only adds a new perspective to how plants interact with their environment, it also opens a path to countermeasures.
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NewsBacterial species join forces to boost production in soybean - without disrupting soil microbiome
Combining a bacterial isolate with rhizobia can boost soybean production without disrupting the natural soil microbiome, a new study reveals.
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NewsNatural algal communities can inhibit aquaculture pathogens
A new study has demonstrated that it is possible to develop a consortium of bacteria that can inhibit bacterial pathogens in aquaculture. This could potentially reduce the use of antibiotics in aquaculture and possibly other applications.
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NewsCould nanoplastics in the environment turn E. coli into a bigger villain?
New research suggests certain nanoplastics may make foodborne pathogens more virulent. Nanoplastics with positively charged surfaces were more likely to cause physiological stress in E. coli O157:H7, making them pump out more Shiga-like toxin.
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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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NewsResearchers develop living material from fungi
Researchers have developed a bio-based material that is completely biodegradable, but also tear-resistant and has versatile functional properties. All this with minimal processing steps and without chemicals – you can even eat it. Its secret: It’s alive.
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NewsConsumption of ultra-processed foods by children up to one year old favors harmful bacteria in the gut
Analysis of the gut microbiota of more than 700 babies also showed that breastfeeding was a protective factor, mitigating the problem in those who consumed industrialized products. The study underscores the importance of breastfeeding.
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NewsDesigner microbe shows promise for reducing mercury absorption from seafood
Scientists who inserted DNA-encoding methylmercury detoxification enzymes into the genome of an abundant human gut bacterium found it detoxified methylmercury in the gut of mice and dramatically reduced the amount that reached other tissues.
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NewsChiral phytovirucide targets viral Nia protein to inhibit proliferation
A new study focuses on the search for small molecules to target the Nia protein of Potato virus Y (PVY), one of the most economically destructive viruses affecting Solanaceous crops such as potatoes, peppers, and tomatoes.
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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.
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NewsGlycan-coated magnets: A game-changer for safer food supply chains
A new method using glycan-coated magnetic nanoparticles (gMNPs) is poised to change the way we detect foodborne pathogens like Escherichia coli and Salmonella in complex food matrices such as melons, lettuce, and raw chicken.
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NewsNew platform leverages AI and quantum computing to predict salmonella antimicrobial resistance
A recent study presents a novel approach to predict Salmonella antimicrobial resistance, a growing concern for public health. The research combines large language models (LLMs) and quantum computing to develop a predictive platform.
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NewsScientists develop special agar for isolation of Escherichia albertii and its evaluation with food samples
Scientists have developed a novel E. albertii selective differential medium, XRM-MacConkey medium containing cefixime, tellurite, phosphate, and soy peptone, which differentiates E. albertii (colorless) from E. coli (red) by colony color.
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NewsAFYREN strengthens its Executive Committee with appointment of Laurent Pou as Industrial Director
AFYREN, a greentech company offering manufacturers biobased, low-carbon ingredients through a unique fermentation technology based on a circular model, has announced the appointment of Laurent Pou as Industrial Director.
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NewsLactic acid bacteria can improve plant-based dairy alternatives
A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the further development of sustainable foods.
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NewsMushroom study IDs one of the potentially most bitter substances known to date
Researchers have isolated three new bitter compounds from the mushroom Amaropostia stiptica and investigated their effect on human bitter taste receptors.
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NewsHidden signals in water reveal disease early in tomato plants
Researchers have developed an innovative method for the early detection of Fusarium wilt in tomato plants by monitoring subtle changes in the plants’ water use.
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NewsMiso made in space tastes nuttier, researchers on the ISS find
A new study reveals how researchers successfully made miso on the International Space Station (ISS). They found that the miso smelled and tasted similar to miso fermented on Earth—just with a slightly nuttier, more roasted flavor. The team hopes this research will help broaden the culinary options available to astronauts.