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
Cultivated 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.
Read story
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.
More food security
News
Early 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.
NewsVaccine against foot-and-mouth disease could deliver $1.3 billion a year in global livestock benefits
A new foot-and-mouth disease vaccine is projected to deliver over $1.3 billion in annual benefits and transform global livestock resilience.
NewsHow wheat protects itself from fungi
Researchers have conducted in-depth studies to establish how the powdery mildew fungus is able to infect wheat despite the presence of resistance genes. The researchers discovered a previously unknown interplay between resistance factors in wheat and disease factors in powdery mildew.
NewsResearchers deploy bacteria to make healthier sugar substitute
Researchers have developed a way to biosynthetically produce an otherwise rare sugar called tagatose, which could very well provide the sweetness and natural taste of table sugar without its potential harms. It might even provide some health benefits.
NewsNew study reveals evolutionary and domestication history of button mushroom
A large-scale population genomic study has shed new light on the evolutionary and domestication history of the button mushroom (Agaricus bisporus), one of the most widely cultivated edible fungi in the world.
NewsEarthworms turn manure into a powerful tool against antibiotic resistance
Earthworms could become unexpected allies in the global fight against antibiotic resistance, by helping farmers turn manure into safer, high-value organic fertilizer through vermicomposting. Researchers report it can remove antibiotic resistance genes far more consistently than conventional composting.
NewsTraditional herb offers new hope for antibiotic-free pig farming
A new review highlights that Houttuynia cordata extract could serve as a multifunctional natural substitute for antibiotics in swine production. Plant-derived flavonoids, volatile oils, and polysaccharides suppress pathogens including Salmonella, PRRSV, and Streptococcus suis.
NewsA single gene underlies begomovirus resistance in eggplant
Researchers identified a gene in eggplant (Solanum melongena) that provides resistance to begomovirus infection. The work reveals a previously unknown defense mechanism and highlights clear biological differences between virus-resistant and virus-susceptible plants.
NewsHow do biodegradable plastic films affect microplastics and soil microorganisms in paddy fields?
A study shows that biodegradable plastic films not only have the yield-preserving advantages of traditional plastic films, but also reduce the environmental risks of long-term accumulation of microplastics through synergistic effect with soil microorganisms.