Food security
Millions of people are undernourished globally and with the population growing, food security is a major concern. Food security is multifaceted, requiring advancements in food safety, ensuring products have a good shelf life, reducing spoilage and providing dietary additions to improve the nutrient intake of the population. The application of microbiology is far reaching, and new approaches are required to maintain food security. Through an improved understanding of plant-microbe interactions, it is possible to forecast and mitigate food shortages.
News
Texas-grown cabbage meets global tradition in kimchi research
Researchers are turning Texan produce into kimchi as part of a study that links fermentation science, food safety and new market opportunities for U.S. farmers. The research examines how Texas-grown cabbage and other leafy greens perform during kimchi fermentation.
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FeaturesFrom roots to riches: mycorrhizal fungi and the future of farming
Feeding a growing population while rebuilding depleted soils is one of agriculture’s biggest challenges. When fungal networks are thriving, they can improve nutrient uptake, support stronger root systems, and reduce the need for fuels to stretch as far, with their input. It’s a small-scale partnership with big implications for the future of farming…
NewsCARB-X to support development of typhoid fever diagnostic from Chembio
CARB-X is awarding US$1.8 million to Chembio Diagnostic Systems, Inc. to develop a rapid point-of-care test for the detection of Immunoglobulin A (IgA) antibodies to diagnose acute infection of Salmonella enterica serovar Typhi.
NewsOysters play unexpected role in protecting blue crabs from disease
Oysters famously filter their surrounding water, but it turns out they are removing more than algae and excess nutrients. New research shows they can also reduce the spread of disease in nearby marine species, including Chesapeake Bay’s prized blue crabs.
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News
Researchers probe how natto produces supersulfide molecules in fermentation
Natto, a Japanese food made from soybeans fermented with the Bacillus subtilis var. natto microorganism, is rich in supersulfide molecules, which are attracting attention in the medical and nutritional fields. Researchers extensively analyzed supersulfide content in natto fermentation using various methods.
NewsBBSRC-backed spin-out launches rapid DNA air sequencing technology
New spin-out, Agnos Biosciences, has launched AirSeq, a rapid DNA air sequencing technology to transform pathogen detection across health, food and biosecurity. It brings to market a powerful new approach to detecting biological threats in the air.
NewsPlants influence the composition and function of their surrounding microbiome to suit their needs
An investigation into plant–microbe interactions at the genetic, metabolic and physiological levels revealed that 203 bacterial gene sequences were strongly shaped by the host plant, for example through their metabolic products. One bacterial genus was found to enhance root development even in nitrogen-limited soils.
NewsPros and cons of pesticides and fertilizers in real-world mandarin orange farms
Researchers examined how different kinds of pesticides and fertilizers affect mandarin oranges across Japan. Advanced statistical analysis showed that while reducing pesticides enhanced the diversity of microbes in the soil, it also led to an increase in fruit disease caused by leaf pathogens.
NewsCultivated peanut AhPR10 gene family mediates resistance to Aspergillus flavus
Researchers identified and analyzed PR10 genes in cultivated peanut (Arachis hypogaea L.), and found three genes that demonstrated potential importance in peanut resistance to Aspergillus flavus.
NewsNative fungi from almond orchards show promise as sustainable defenders against a devastating crop disease
Researchers report that naturally occurring fungi found on and within almond trees can strongly suppress Colletotrichum godetiae, the primary cause of almond anthracnose in the Mediterranean Basin.
NewsPlants can be designed to alert us to harmful chemicals and diseases
A collaborative team of researchers have developed groundbreaking tools that allow grasses—including major grain crops like corn—to act as living biosensors capable of detecting minute amounts of chemicals in the field.
NewsScientists advance commercial production of nutrient-rich spirulina
Sultan Qaboos University (SQU) has achieved a significant milestone in the commercial production of spirulina, a highly nutritious microalgae increasingly recognized worldwide for its role in food security, health supplements, and sustainable production systems.
NewsEarly warning for wine spoilage glows in the dark
Researchers have built a living biosensor made of bacteria that lights up when it detects acetic acid, the main chemical signal that wine is starting to spoil. It works in real time, even in high-alcohol conditions, so wineries can catch problems early, before flavor and quality are damaged.
NewsEpigenetic switch strengthens plant immunity against downy mildew
Researchers investigating how epigenetic regulators influence resistance to downy mildew in Brassica rapa identified BrHDA6 as a positive regulator of disease resistance and demonstrated that it enhances immunity by modifying a key enzyme in salicylic acid metabolism.
NewsSourdough starters reveal a recipe for predicting microbial species survival
Scientists used microbes in bread dough to test a simple way to understand how species live together in nature.
NewsBiologists and engineers follow goopy clues to plant-wilting bacteria
Slippery, drippy goop makes Ralstonia bacteria devastating killers of plants, causing rapid wilting in tomato, potato and a wide range of other crops, according to new research.
NewsHow a potential antibiotics ban could affect apple growers
Antibiotic resistance in human and animal health is on the forefront of public debate, but it’s a less well-known issue in plant agriculture. However, antibiotics are important tools in fruit production, and their efficacy hinges on avoiding resistance in disease-causing bacteria.
OpinionListeria: the inconvenient truth that shaped our industry
Director General of the Chilled Food Association, Karin Goodburn MBE, who sits on AMI’s Food Security Advisory Group, reveals why the publication of new Listeria guidance for the UK food industry is regarded as a landmark moment.
NewsGame-changer for rare sugars: alkaline media unlocks high yield of rare sugars from bacteria
Bacterial EPSs (exopolysaccharides) are emerging as a sustainable source of rare sugars, offering advantages including higher yields and lower environmental impact.
NewsExperts propose fibre as first new essential nutrient in 50 years - as gut microbiome research gathers pace
Nutrition experts are calling for dietary fibre to be officially recognised internationally as an essential nutrient - the first ‘new’ essential nutrient in more than 50 years. They point out that the gut microbiome exists almost exclusively on the dietary fibre we eat.
NewsDecoding the fermentation of ‘Nam Hom’ coconut cider: How yeast choice shapes aroma, flavor, and bioactive compounds
A new study offers a scientific roadmap for producing coconut cider from ‘Nam Hom’ coconut with tailored flavor profiles and enhanced bioactive value, opening new opportunities for value-added coconut beverages.
NewsExploring metabolic noise opens new paths to better biomanufacturing
Engineers investigating fluctuating metabolic activity in microorganisms have developed tools to keep every microbial cell at peak productivity during biomanufacturing.
NewsScientists explore how gut bacteria alter the flavor of Black Ivory coffee beans
Coffee beans that pass through the digestive tracts of animals get their unique flavors from the activity of gut microbes, report researchers. Bacterial activity that reduces the pectin content of Black Ivory coffee could be the source of its smoother, chocolaty, and less bitter flavor.