More Features – Page 5
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FeaturesThe dark biosphere
Researchers from the Centre for Astrobiology probe our understanding of the importance of Earth’s deep subsurface biogeochemical cycles on a planetary scale.
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Long ReadsA relationship with benefits: microfungi’s important role in plant health
Explore the work being done at Royal Botanic Gardens, Kew on the fungi associated with soil, seeds and plants and the future of fungal research.
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FeaturesGenomic microbiology as applied to animal forensics
From the origins of anthrax to advancements in the field, dive into the microbial forensics of livestock, wildlife and human cases.
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FeaturesMicrobial interactions of the necrobiome
Researchers from Michigan State University provide an update on basic research and forensic applications.
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FeaturesForensics through biofilm microbiology
In the fashion of the legendary phoenix, microbial life springs from decaying matter such as the carcass of an animal.
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FeaturesForensic microbiology from an entomological perspective
Bridging multiple disciplines within the forensic sciences helps us better understand how human remains decompose.
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FeaturesFungal Transformation and Biorecovery of Minerals, Metals and Metalloids
With growing concern over the management, conservation and recycling of world metal and mineral resources, it is clear that fungal capabilities may offer potentially useful solutions to an apparently insoluble problem.
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FeaturesSir Graham Wilson
Sir Graham Wilson was a pioneer in the area of public health, wartime bacteriology and food hygiene.
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FeaturesClean water for all
The World Health Organization (WHO) and the United Nations Children’s Fund (UNICEF) estimated that, as of 2020, 2 billion people across the globe did not have access to safely managed drinking water.
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Long ReadsPartnering with low- and middle-income countries to co-develop sustainable antimicrobial resistance solutions
ICARS envisions a world where drug-resistant infections no longer pose a threat to the health of humans and animals, the environment, global food security and economic prosperity.
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FeaturesThe scent of infection: how smells can help us spot disease
The smell of freshly mown grass. The sweet aroma of roses. The tang of a rubbish bin on a hot summer’s day. Scents are part of the backdrop of everyday life – but research is hoping they could be used to detect diseases.
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FeaturesInvestigating chicken gut microbial dynamics in relation to Campylobacter prevalence
Can investigating the chicken gut microbiome provide us with novel intervention and control strategies against Campylobacter?
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FeaturesA renaissance in fermented milk: kefir makes a comeback
What is this creamy, cottage cheese-like substance, and why is it taking up residence in so many fridges?
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Long ReadsHow war sets the stage for epidemics
On 19 June 2022, Iraq’s health authorities announced a cholera outbreak after at least 13 cases were confirmed across the country and thousands of hospital admissions for acute diarrhea were reported.
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Long ReadsPlaying with fire: how wildfire shapes the soil microbiome of the Colorado Rockies
The high-elevation coniferous forests in the southern Rocky Mountains of Colorado (USA) provide more than just a beautiful landscape for winter sports and hiking: they are vital ecosystems that provide myriad ecosystem services.
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FeaturesHow Biocleave is teaching Clostridium new tricks in protein recombination
Do not judge a bacterial species by its headlines: there is more to Clostridium than food poisoning and botulism
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FeaturesThe life and times of Sir Henry Wellcome
Wellcome was committed to high-quality science and founded other laboratories to join the WPRL, including the Wellcome Tropical Research Laboratory in Khartoum.
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FeaturesMaking us keen for quinine
In 1817, quinine became the first chemical compound used to treat an infectious disease.
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FeaturesIce, ice, maybe? Francis Bacon and frozen meat
The scientific pioneer’s ill-fated investigation into whether flesh could be preserved in snow.
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FeaturesToasting Alice Ball
Alice Ball became both the first African-American and the first woman to be awarded a Master’s degree in Chemistry in 1915.