Food security – Page 5
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News Bioinsecticide start-up BugBiome focuses on lead product development with move to Norwich Research Park
BugBiome, the agri-tech innovator developing new bioinsecticides from crop-associated microbes, has relocated to Norwich Research Park as it focuses on moving its lead aphicide into field trials in 2026.
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NewsDeadly pathogens found in commercial raw cat foods
An analysis of commercial raw cat foods detected disease-causing microbes, including some that are resistant to antibiotics, creating risks for both pets and their owners, according to a new study.
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NewsInactive H5N1 influenza virus in pasteurized milk poses minimal health risks
Proteins and genetic material from H5N1 influenza viruses have been found in pasteurized milk in the United States, but a study shows those inactive viral pieces represent little to no health risk. H5N1-contaminated milk that was pasteurized did not significantly affect the immune system.
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NewsAtom-precise agriculture: The future of eco-friendly crop protection
Researchers have created a novel single-atom copper pesticide that addresses the critical limitations of traditional copper-based pesticides, acting against the rice pathogen Pantoea ananatis.
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NewsNutrient storage and release in uninfected cells of soybean nodules support symbiotic nitrogen fixation in infected cells
A new study employed the symplastic movement tracer carboxyfluorescein diacetate (CFDA) to observe and model the transport and storage status of nutrients within nodules.
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NewsAI tool enables accurate measurement of diseased spikelet rate of wheat Fusarium Head Blight from phone images
A new study proposes a deep learning algorithm that can automatically measure the diseased spikelet rate (DSR) trait from wheat spike images with complex backgrounds captured by mobile phones, providing a measurement tool for wheat Fusarium Head Blight (FHB) resistance breeding.
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FeaturesEnhancing Nigerian fermented foods for nutrition, health and sustainability
Fermented foods are integral to Nigerian cuisine and culture, providing sustenance, health benefits, and cultural heritage. These foods owe their unique flavours, textures, and health benefits to fermentation, a process driven by a diverse community of microorganisms, including bacteria, yeasts, and moulds.
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NewsScientists show how to grow more nutritious rice that uses less fertilizer
Scientists have shown that nanoscale applications of selenium can decrease the amount of fertilizer necessary for rice cultivation while sustaining yields, boosting nutrition, enhancing the soil’s microbial diversity and cutting greenhouse gas emissions.
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NewsFungal genome secrets unlocked in breakthrough for crop disease research
Scientists have developed a new method to improve the accuracy of gene mapping in complex organisms. Using an advanced bioinformatics tool, they re-annotated the genome of Zymoseptoria tritici, a major fungal pathogen responsible for septoria leaf blotch.
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NewsTea plant defense: new insights into anthracnose resistance mechanisms
In a recent study, researchers identified key genetic factors that enhance tea plant resistance to Colletotrichum gloeosporioides, the pathogen responsible for anthracnose, a devastating disease in tea cultivation.
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NewsBeer and wine: the latest microbe-related discoveries
To produce haziness, researchers added yeast extracts to two brands of clear lager - and reported what happened. Another team carried out lab tests investigating how sulfites added to wine and an ethanol-containing liquid affect gut bacteria.
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NewsNew study shows biochar’s electrical properties can influence rice field methane emissions
A team of scientists has discovered that the ability of biochar to conduct electricity can significantly affect methane emissions from rice paddies, one of the largest sources of agricultural greenhouse gases worldwide.
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CareersMeet the Advisory Groups: Our Q&A with Sharad Kamble
The Microbiologist chats with AMI’s Food Security Advisory Group member Sharad Kamble.
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NewsMagnetic fields improve Monascus pigments and inhibit citrinin yield via interfering with the iron metabolism
A research team has reported magnetic fields intensities that could improve the yield of Monascus purpureus fermented products while inhibiting citrinin production without adversely affecting M. purpureus growth.
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NewsIn the wild, chimpanzees likely ingest the equivalent of several alcoholic drinks every day
The first-ever measurements of the ethanol content of fruits available to chimpanzees in their native African habitat show that the animals could easily consume the equivalent of more than two standard alcoholic drinks each day.
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NewsCan microbes be the good guys? New study reveals Hollywood’s blind spot
A new review shows how films — from French Kiss to The Martian — highlight microbes as allies in food, medicine, and even space exploration.
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NewsHerbs hit the sweet spot to extend shelf life of popular global drink
A team of food scientists has discovered a natural way to significantly extend the shelf life of sugarcane juice. By adding microwave-dried extracts of mint and coriander to the juice in the production process, its shelf life can be extended from three days up to 14 days.
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NewsTraditional herb boosts fish health and immunity, study reveals
A groundbreaking study reveals how the traditional herb Picria fel-terrae (PFL) can significantly improve fish health. When added to fish feed at just 0.1% concentration for six weeks, the herb maintained healthy gut structure while reducing inflammation.
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NewsCheese fungi color changes help unlock secrets of evolution
Color changes in fungi on cheese rinds point to specific molecular mechanisms of genetic adaptation—and sometimes a tastier cheese.
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NewsMolecular Sustainable Solutions receives investment from BeAble Capital to boost disinfection and sterilization methods
Molecular Sustainable Solutions, a spin-off from the Universitat Jaume I of Castelló (UJI), secures €186,000 investment from BeAble Capital, a leading Science Equity fund specializing in disruptive scientific technologies.