More Features – Page 2
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FeaturesMicrobiome research and a paradigm shift in urban building design
There is increasing evidence that this association between a host and its microbes not only determines health and disease but also influences the behaviour of humans and other animals.
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FeaturesRising tides and microbes: how climate change Is reshaping aquatic life
As global warming raises sea temperatures, the effects have altered aquatic life - especially in microbial communities.
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FeaturesDiscovering the microbial world on Galapagos giant tortoise shells
The Galapagos giant tortoises are not only a marvel of nature but also a symbol of conservation efforts, inspiring scientists around the globe to protect endangered species. They are living relics of a time when these slow-moving giants roamed the continents.
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FeaturesMicrobiological concerns faced in cheese-making environments
Delve into the multi-facteted world of cheese production, discovering some of the major microbes, risks, and strategies for mitigation.
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FeaturesUsing microRNA as a biosensor in aquaculture
Although tiny in structure, microRNA could have a huge impact on understanding life and unlocking the advancement of technologies.
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FeaturesEvolution of the Infectious pancreatic necrosis virus and its potential reemergence
Infectious pancreatic necrosis (IPN) virus has long been a persistent threat to aquaculture, particularly the salmonid industry. Could the evolutionary fitness of IPNV, governed by quasi-species theory and high mutation rates, lead to a new outbreak.
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FeaturesTackling Norovirus with an improved disinfection system
Norovirus, also known in popular media as the ‘winter vomiting bug’ or ‘two-bucket winter bug’, is a highly infectious non-enveloped RNA virus that is a major cause of acute and chronic gastroenteritis.
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FeaturesMetabolomics: decoding the chemical language of life
Imagine if we could explore the entire molecular universe in our bodies, interpreting the intricate chemical changes related to health and disease at its most fundamental level.
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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.