More Features
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FeaturesFlour power: why it’s not a great idea to eat it raw
The UKHSA Food, Water and Environmental (FW&E) microbiology team has published a study on the safety and quality of flour sold in the UK and discovered that eating it raw is not a great idea!
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FeaturesUsing living bioelectronics to treat chronic inflammation
How we can use the skin microbiota and biogenic polymers to treat autoimmune diseases.
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FeaturesMitigating the effects of temperature fluctuations on microbiological research
Temperature fluctuation is one of the most significant drivers of sample degradation. How can laboratories mitigate this issue to protect their irreplaceable specimens from being compromised or destroyed?
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FeaturesWhat a waste: poop and plastic in the study of purple martin microbiomes
Sometimes questions on conservation in research can take multiple forms.
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FeaturesHarnessing Microbial Power to Create Eco-Friendly Fabric Dyes
Discover how microorganisms are birthing the next generation of clothing.
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FeaturesA community approach to clean water
The link between water and disease has been recognised for nearly two centuries. Despite this, the current global water situation remains dire. When a top-down approach will not work, community involvement is essential for effective water and sanitation projects.
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FeaturesPGPR Strategies for Climate-Resilient Agriculture
In the face of environmental degradation and climate change, farmers are increasingly challenged to sustain productivity and ensure food security.
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FeaturesInfection, immunity and the One Health response in Indonesia
Infectious diseases (IDs) are a major health issue in Indonesia, as in many tropical low- and middle-income countries (LMICs), placing a significant economic burden on limited resources. Vaccination may have a critical role to play in the prevention of zoonotic infectious diseases.
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FeaturesChanging the culture of Legionella testing
Examining the history of laboratory culture for Legionella spp., and whether it’s time for change.
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Long ReadsAgar and the curse of purity
Discover for the first time, new information and images about Fanny Angelina Hesse, and one of the most important inventions in microbiology.
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FeaturesMicrobiology’s role in sustainable gastronomy
Designated on 21 December 2016 by the UN General Assembly, Sustainable Gastronomy Day is about the celebration of the food that sustains our lives regardless of culture and geology.
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FeaturesTarantula bites and the emerging field of venom microbiomics
The field of venom-microbiomics is not only an opportunity for better medical treatment of venomous animal bites or stings, but also a means to explore a new ecosystem, learn about evolution, and study a microbiota with potential biotechnological applications.
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FeaturesGlobal food safety: prepare for the unexpected
The World Health Organisation (WHO) has reported that unsafe food causes 600 million cases of foodborne diseases and 420,000 deaths a year, worldwide. World Food Safety Day is just around the corner, the theme of which for this year, is “Food safety: prepare for the unexpected”.
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FeaturesUnlocking the therapeutic potential of herbal teas
Delve into the diverse array of bioactive compounds and uncover a mosaic of health-enhancing properties.
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FeaturesFrom lab to grid: how living batteries could transform the energy landscape
As researchers find innovative ways to make these power sources more lightweight or longer-lasting, they must also ensure that their inventions are as sustainable as possible.
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FeaturesThe threat of porcine circovirus in Nigerian pig farms
AMI New Lecturer Research Grant recipient explores the need for surveillance and mitigation of PCV2 in agricultural settings.
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Long ReadsHelicobacter pylori, Cancer and AMR
I’ll begin this article with a question that we’ll return to. Do microorganisms exhibit intelligence? Whilst it might not be able to gauge intelligence in single-celled organisms, a certain intelligent behaviour can be perceived. They possess the simplest chemical signalling pathways, yet are sophisticated enough to evade potential harm.
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FeaturesHow diet modulates the gut-brain axis
As our understanding of the gut-brain axis grows, the health implications revolving around this physiological connection become increasingly evident.
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FeaturesNew nitrogen-fixing bacteria for sustainable agriculture
Discover developments in biological nitrogen fixation technology and research, as sustainable agriculture becomes a hot topic.
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FeaturesLemurs, geophagy and the gut microbiome
How research is improving conservation efforts by understanding how diet impacts host-microbiome interactions and ecological fitness.
