Food security – Page 4
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NewsAlgae could replace animal-derived protein for building muscle
A new study demonstrates that the ingestion of two of the most commercially available algal species are rich in protein which supports muscle remodeling in young healthy adults.
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NewsNew pasteurization method wipes out pathogens on buckwheat sprouting seeds, study shows
A new pasteurization technique uses plasma, vacuum packaging and hot water to inactivate food pathogens on buckwheat seeds, cutting the risk of food poisoning outbreaks without preventing the seeds from sprouting. The technique, which reduces the total time for seed pasteurization,was developed by scientists at Kyonggi University ...
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NewsGut bacteria of malnourished children benefit from key elements in therapeutic food
Researchers investigating a new therapeutic food aimed at repairing malnourished children’s underdeveloped gut microbiomes has identified key, naturally occurring biochemical components and the important bacterial strains that process these components.
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NewsNew study considers risks of colistin and carbapenem resistance posed by aquatic farms
Aquatic farms could serve as a potential reservoir of colistin and carbapenem resistance, a new study warns. The review, by researchers at the University of Manchester, ‘An Update on the Prevalence of Colistin and Carbapenem-Resistant Gram-Negative Bacteria in Aquaculture: an Emerging Threat to Public Health’, has been accepted by the ...
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NewsUK funds £15.6 million boost for low-emission food production systems
Innovate UK and BBSRC are set to invest £15.6 million as part of the novel low-emission food production systems competition, backing 32 innovative projects that produce foods in a more environmentally friendly way.
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NewsStudy of sourdough starter microbiomes to boost bread quality and safety
Researchers are studying whether bacteria in the yeast starter needed to make sourdough bread might help reduce gluten in other bread products.
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NewsFermentation breakthrough delivers sustainable food coloring that’s better than beetroot
Researchers have developed an innovative fermentation process that produces natural betalain-type food colours, offering a more sustainable and efficient alternative to traditional extraction methods.
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NewsCombined microbiome datasets yield accurate prediction of piglet ages
An analysis combining the results of 14 studies from around the globe has uncovered some common patterns in how the piglet microbiome, specifically the gut bacteria, changes over time.
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NewsHarnessing the power beneath our feet
Dr Nicola Holden, from Applied Microbiology International’s Food Security Scientific Advisory Group, reports back on the AMI conference ’The Power of Microbes in Sustainable Crop Production’, recently held at the John Innes Centre in the UK.
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NewsUttam Superrhiza named as winner of Applied Microbiology International Product of the Year 2023
Mycorrhiza biofertilizer Uttam Superrhiza has been named as the winner of the Applied Microbiology International Product of the Year 2023.
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NewsWinners of Applied Microbiology International Horizon Awards are announced
The winners of the Applied Microbiology International Horizon Awards were announced at the prestigious Environmental Microbiology lecture 2023, held at BMA House in London on November 16. The prizes, awarded by Applied Microbiology International, celebrate the brightest minds in the field and promote the research, group, projects, ...
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NewsThermal processes can cut bacterial load, conference will hear
Researchers investigating whether the bacterial load of chicken meat can be reduced using thermal processes will report their findings at a symposium on zoonoses and food safety, organised by the Federal Institute for Risk Assessment (BfR).
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NewsAnti-fire blight bacterium shows potential as biocontrol agent to reduce Salmonella contamination of produce
Scientists at the U.S. Department of Agriculture have isolated a microbe that can prevent the growth of Salmonella enterica on cantaloupe melons during the pre- and post-harvest periods.
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NewsUptake of methylmercury by phytoplankton is controlled by thiols
A new study shows that the concentrations of so-called thiols in the water control how available the methylmercury is to living organisms.
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NewsMicrobiome of fruit and vegetables positively influences diversity in the gut
In a meta-study, a research team has provided evidence that the consumption of fruit and vegetables contributes positively to bacterial diversity in the human gut.
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CareersQ&A: Laura Elena Cota Ortega on her AMI-sponsored summer placement in Spain
Laura Elena Cota Ortega travelled from Mexico to Spain for her Applied Microbiology International sponsored summer placement investigating the intricate mechanisms of virulence and antimicrobial resistance.
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NewsFermented food bacterium could rival E coli as model bacterium of choice
Scientists in Germany have identified the bacterium Lactiplantibacillus plantarum as having potential to become a model bacterium that could eventually rival E coli.
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NewsPathogen that plagues food processing plants eradicated by blue light
Blue light kills both dried cells and biofilms of the pathogen Listeria monocytogenes, a frequent contaminant of food processing facilities, according to a new study.
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NewsUsing different flours for sourdough fosters different bacteria – and flavours
A new study of the microbial ecosystem in sourdough finds that using different types of flour fosters distinct bacterial communities, and that these differences contribute to the variation of sourdough aromas and flavours.
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News$7.3M grant to expand wheat pathogen surveillance
One of the world’s largest crop pathogen surveillance systems is set to expand its capacity to protect wheat productivity in food vulnerable areas of East Africa and South Asia.
