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
Researchers take power and efficiency of biological sensing to record level
Scientists have developed a new biological sensing method that can detect substances at the zeptomolar level – an astonishingly miniscule amount.
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NewsPowered by renewable energy, microbes turn CO2 into protein and vitamins
Researchers can harvest protein and vitamin B9 from microbes by feeding them nothing much more than hydrogen, oxygen, and CO2, a new study reveals.
NewsKiller yeasts may help remedy a craft beer brewing bother
Brewing researchers have found that proteins called killer toxins, which are produced naturally by many strains of S. cerevisiae, suppress diastatic strains which can spoil craft beer through hyperattenuation, which can cause bottles to explode.
NewsReport recommends ‘highly ambitious enterprise’ to create world-leading UK Microbiome Biobank
A new report calls for a ’highly ambitious enterprise’ to create a microbiome biobank that will contribute significantly to the advancement of science and its application to human health.
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News
Fungal foe fended off: DNA demethylation boosts tomato resistance
A recent study discovered that applying 5-Azacytidine, a DNA methylation inhibitor, significantly reduces tomato susceptibility to gray mold, a common postharvest fungal disease.
NewsAttenuated viruses could be used to enhance crop performance
Researchers propose using viruses as vehicles for crop improvement, an approach established in human therapies but little explored in agriculture.
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!
NewsStudy on E. coli outbreak in the UK demonstrates increasing impact of climate change on public health and food security
A study to investigate an UK E. coli outbreak identified contaminated lettuce as the most likely source of the infection, and determined that heavy rainfall and flooding may have carried STEC from animal feces to the lettuce crops.
NewsProtect your teeth with fruit and coconut: antimicrobial effects found in biomass compounds
To find an antibacterial that is easy to use and effective in preventing periodontal disease at all ages, researchers verified the antibacterial effect of seven different compounds against the periodontal pathogenic bacteria, Porphyromonas gingivalis.
NewsResearch group identifies novel probiotics in traditional Brazilian cheeses
Researchers have identified lactic acid bacteria (LAB) that have probiotic properties and are beneficial to human health in samples of traditional Brazilian cheeses.
NewsClimate change increases foodborne illness risk from raw produce
New research shows that bacterial leaf spot of lettuce and high humidity promote Salmonella enterica growth in lettuce, and climate change is predicted to increase humid periods.
NewsFighting fungal foes: Walnut’s genetic armor against anthracnose revealed
A pivotal study has pinpointed a gene module crucial for enhancing walnut trees’ resistance to anthracnose, a widespread fungal disease threatening the walnut industry.
NewsCan fungi turn food waste into the next culinary sensation?
The East Javan food called oncom is made by growing orange Neurospora mold on soy pulp left over from making tofu. In about 36 hours, the soy pulp is turned into a tasty and nutritious food.
NewsThe banana apocalypse is near, but biologists might have found a key to their survival
Fusarium wilt of banana is decimating the Cavendish banana—the world’s most popular commercially available banana. New research reveals that this strain did not evolve from the strain that wiped out commercial banana crops in the 1950s.
NewsDairy farmer study reveals need for greater One Health understanding in AMR management
A new study has found a need for greater engagement and collaboration between veterinarians, farmers and regulators to improve understanding and management of antimicrobial resistance and One Health amongst Aotearoa New Zealand farmers.
NewsNew method for protection from plant pathogens could help support global food security.
By modifying a plant intracellular immune receptor (NLR), researchers have developed a potential new strategy for resistance to rice blast disease, one of the most important diseases threatening global food security. The collaborative team from the UK and Japan have recently published their research in PNAS. This could have implications ...
NewsFrench PDO cheeses and milks harbour startling microbial diversity
A study of French PDO dairy products revealed the existence of extremely rich microbial assemblages: 820 bacterial species and 333 mould/yeast species in the cheeses, and 1,230 bacterial species and 1,367 mould/yeast species in the milk sources.
NewsResearch aims to streamline the detection of foodborne viruses
A research team has received a USDA grant to develop rapid, portable, single-tube technology to help maintain safety of the food supply.
NewsRaw meat based diets for pets are carrying multi-drug resistant pathogens
Raw meat-based diets for pets can serve as a vehicle for multi-drug resistant pathogens, posing significant risks to their owners, a new study has found.
NewsDisaster plant pathology: solutions to combat agricultural threats from disasters
Scientists have published a multidisciplinary perspective on current threats and solutions to plant health and food security, encompassing the risk from environmental factors such as climate change, while also including factors such as political instability and war.
NewsMicrobes conquer the next extreme environment - your microwave
A radiation-resistant microbiome inside microwaves resembles that on solar panels, a new study finds.
NewsHoney added to yogurt supports probiotic cultures for digestive health
If you enjoy a bowl of plain yogurt in the morning, adding a spoonful of honey is a delicious way to sweeten your favorite breakfast food. It also supports the probiotic cultures in the popular fermented dairy product, according to two new studies.
NewsConsumers open to animal-free dairy products made with precision fermentation
Companies and institutes are currently working on biotechnological processes for the production of dairy products without the use of cows: In so-called precision fermentation, egg and milk proteins are produced with the help of bacteria, yeasts or other fungi. This results in foods such as milk or cheese with a ...
