Articles tagged with Food Microbiology
Comprehensive exploration of living organisms, biological systems, and life processes across all scales from molecules to ecosystems. Encompasses cutting-edge research in biology, genetics, molecular biology, ecology, biochemistry, microbiology, botany, zoology, evolutionary biology, genomics, and biotechnology. Investigates cellular mechanisms, organism development, genetic inheritance, biodiversity conservation, metabolic processes, protein synthesis, DNA sequencing, CRISPR gene editing, stem cell research, and the fundamental principles governing all forms of life on Earth.
Comprehensive medical research, clinical studies, and healthcare sciences focused on disease prevention, diagnosis, and treatment. Encompasses clinical medicine, public health, pharmacology, epidemiology, medical specialties, disease mechanisms, therapeutic interventions, healthcare innovation, precision medicine, telemedicine, medical devices, drug development, clinical trials, patient care, mental health, nutrition science, health policy, and the application of medical science to improve human health, wellbeing, and quality of life across diverse populations.
Comprehensive investigation of human society, behavior, relationships, and social structures through systematic research and analysis. Encompasses psychology, sociology, anthropology, economics, political science, linguistics, education, demography, communications, and social research methodologies. Examines human cognition, social interactions, cultural phenomena, economic systems, political institutions, language and communication, educational processes, population dynamics, and the complex social, cultural, economic, and political forces shaping human societies, communities, and civilizations throughout history and across the contemporary world.
Fundamental study of the non-living natural world, matter, energy, and physical phenomena governing the universe. Encompasses physics, chemistry, earth sciences, atmospheric sciences, oceanography, materials science, and the investigation of physical laws, chemical reactions, geological processes, climate systems, and planetary dynamics. Explores everything from subatomic particles and quantum mechanics to planetary systems and cosmic phenomena, including energy transformations, molecular interactions, elemental properties, weather patterns, tectonic activity, and the fundamental forces and principles underlying the physical nature of reality.
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Study of the practice, culture, infrastructure, and social dimensions of science itself. Addresses how science is conducted, organized, communicated, and integrated into society. Encompasses research funding mechanisms, scientific publishing systems, peer review processes, academic ethics, science policy, research institutions, scientific collaboration networks, science education, career development, research programs, scientific methods, science communication, and the sociology of scientific discovery. Examines the human, institutional, and cultural aspects of scientific enterprise, knowledge production, and the translation of research into societal benefit.
Comprehensive study of the universe beyond Earth, encompassing celestial objects, cosmic phenomena, and space exploration. Includes astronomy, astrophysics, planetary science, cosmology, space physics, astrobiology, and space technology. Investigates stars, galaxies, planets, moons, asteroids, comets, black holes, nebulae, exoplanets, dark matter, dark energy, cosmic microwave background, stellar evolution, planetary formation, space weather, solar system dynamics, the search for extraterrestrial life, and humanity's efforts to explore, understand, and unlock the mysteries of the cosmos through observation, theory, and space missions.
Comprehensive examination of tools, techniques, methodologies, and approaches used across scientific disciplines to conduct research, collect data, and analyze results. Encompasses experimental procedures, analytical methods, measurement techniques, instrumentation, imaging technologies, spectroscopic methods, laboratory protocols, observational studies, statistical analysis, computational methods, data visualization, quality control, and methodological innovations. Addresses the practical techniques and theoretical frameworks enabling scientists to investigate phenomena, test hypotheses, gather evidence, ensure reproducibility, and generate reliable knowledge through systematic, rigorous investigation across all areas of scientific inquiry.
Study of abstract structures, patterns, quantities, relationships, and logical reasoning through pure and applied mathematical disciplines. Encompasses algebra, calculus, geometry, topology, number theory, analysis, discrete mathematics, mathematical logic, set theory, probability, statistics, and computational mathematics. Investigates mathematical structures, theorems, proofs, algorithms, functions, equations, and the rigorous logical frameworks underlying quantitative reasoning. Provides the foundational language and tools for all scientific fields, enabling precise description of natural phenomena, modeling of complex systems, and the development of technologies across physics, engineering, computer science, economics, and all quantitative sciences.
The new centre will support the WHO in estimating disease burden from foodborne diseases and developing integrated risk-benefit approaches, combining nutrition, microbiological risks, and chemical contamination. The centre will contribute scientific expertise to achieve healthy, safe, and sustainable dietary patterns worldwide.
A literature review of cheese fermentation and ripening identified five underused, evidence-based measures to improve efficiency and sustainability in cheese production. By exploiting whey and encapsulating lactic acid bacteria, dairies can reduce waste and optimize production processes.
The winners of the Applied Microbiology International Horizon Awards 2025 have been recognized for their groundbreaking contributions to global challenges through applied microbiology. The awards celebrate excellence across various domains, including drug discovery and sustainable agriculture.
A new review in Microbial Biotechnology highlights microbes as allies in various industries, from food fermentation to biofuels. Films such as French Kiss and The Martian showcase microbes as positive forces, challenging the traditional villain stereotype.
A team of food scientists discovered a natural way to significantly extend the shelf life of sugarcane juice from three days to 14 days by adding microwave-dried extracts of mint and coriander. The herbal extracts, extracted using novel microwave-assisted technique, slowed microbial growth and prevented spoilage.
Researchers discovered that a specific gene disruption led to the change in color, allowing the fungus to conserve energy. This process, called relaxed selection, is common among organisms adapting to dark conditions, influencing food security and health.
Researchers partnered with food experts and public to examine microbial communities in fermented foods. The study found diverse microbial communities in kimchi made with different ingredients and no specific species associated with green tea vs black tea in kombucha.
Researchers have mapped the microbiome of agri-food systems, revealing how diverse and balanced microbes keep our food safe, nutritious, and sustainable. The map highlights areas where targeted interventions such as probiotics and biofertilizers can improve food quality and reduce antibiotic use.
Researchers have mapped microbial networks underpinning healthy food systems, highlighting the need for integrated approaches to address climate crisis, antibiotic overuse and pesticide reliance. This work is driving microbiome-based solutions for animal, human and environmental health.
A new study reveals that the human gut microbiota can pinpoint an individual's city of residence with high accuracy, strongly linked to each city's characteristic diet. The researchers identified unique microbial signatures and interaction networks between cities in China, shedding light on how local environments shape our inner biology.
Researchers have developed a two-step fermentation technique that controls acidification without allowing bacteria to grow, reducing the use of starter culture by up to 80%. This method extends shelf life, eliminating post-acidification issues and improving planning and logistics for dairy production.
The collaboration aims to enhance global capabilities in food safety risk assessment through the application of AI, digital modelling, and other innovations. The project will leverage expertise from NTU Singapore, WHO, and partners to develop robust methodologies for assessing novel food systems.
A Kobe University team developed a DNA base editing technology that enables precise control over microorganism genetic content without using template DNA from other organisms. They successfully applied this technique to industrially important Lactobacillus strains, creating safer probiotics for people with type 2 diabetes.
Researchers detected widespread contamination of retail chicken meat in Bangladesh with antibiotic-resistant E. albertii, a lesser-known but deadly pathogen. The study highlights the need for improved hygiene measures and stricter regulations to prevent foodborne infections.
A study published in Applied and Environmental Microbiology suggests that sauerkraut's metabolites can maintain intestinal cell integrity and support long-term gut health. The researchers found that both store-bought and lab-made sauerkraut samples protected gut function, with no noticeable difference between the two.
A team of scientists has discovered that the circadian clock plays a crucial role in regulating F. oxysporum's response to zinc starvation and controlling secondary metabolism, enhancing its virulence. The study provides new insight into host-pathogen interactions and could lead to innovative approaches for crop protection.
Scientists successfully fermented miso on the International Space Station, discovering differences in bacterial communities and flavor profiles compared to Earth-made miso. The study's findings suggest that food fermentation can thrive in space, opening up new possibilities for astronaut well-being and performance.
The BfR conference discusses the role of microorganisms in food production, focusing on both beneficial and pathogenic properties. The event explores topics such as E. coli, Listeria monocytogenes, and the importance of food microbiology in ensuring public health.
Dongguk University researchers developed a novel clove essential oil-based Pickering emulsion formulation with improved antibacterial properties. The emulsion uses carbon quantum dots derived from clove essential oil residue, increasing bacterial adhesion and antibacterial activity compared to conventional emulsions.
A Northwestern University study found that a fiber-free juice diet can trigger shifts in gut and oral bacteria linked to inflammation and cognitive decline. The study suggests that juicing without fiber may disrupt the microbiome, potentially leading to long-term health consequences.
A comprehensive study reveals that Akkermansia muciniphila breaks down sugars locked in mucus using a set of enzymes. The findings provide new insights into the molecular mechanisms behind this process and its potential applications in understanding disease and improving gut health.
A large-scale study analyzed the gut microbiomes of over 21,500 individuals and found that vegan diets had the healthiest microbiomes, followed by vegetarians and omnivores. The researchers discovered unique microbial signatures for each dietary pattern, with vegans having more beneficial bacteria associated with fiber fermentation.
A study published in Nature Communications reveals that bacteria used to produce Gruyère, Emmental, and Sbrinz cheese show signs of ancient domestication. The researchers analyzed genetic and phenotypic characteristics of the bacterial strains over a 50-year period, finding low genetic diversity and high stability of traits specific to...
Researchers at Osaka Metropolitan University have discovered yeast cell wall-derived proteins that exhibit high emulsifying activity, comparable to commercial casein emulsifier. These easily released protein molecules could potentially replace emulsifiers derived from milk, eggs, and soybeans, reducing allergenic concerns.
Researchers have discovered unique features of Salmonella dry surface biofilms, including a dense capsule and 'sandwich-like' structure, which contribute to their antimicrobial resistance. The study also identified potential safety concerns and developed an effective water-free antibiofilm strategy for the food industry.
Researchers discovered that serine inhibits the cell wall remodeling necessary for Clostridium perfringens to form spores, preventing food poisoning. The study provides insights into the underlying mechanism of spore formation and may lead to new strategies for preventing foodborne illnesses.
In-shell pecans are susceptible to pathogens due to soil contact with wildlife and livestock. A recent study found that hot water treatment significantly reduced Shiga toxin-producing E. coli populations on pecans, regardless of treatment time, and prevented cross-contamination.
A new UC Davis Health study has uncovered the mechanisms by which Salmonella bacteria evade the body's natural defenses in the gut. The research found that Salmonella alters the gut's nutrient environment to fuel its replication in the large intestine, creating an imbalance that helps the pathogen survive. This new understanding could ...
A new method uses Near-Infrared Spectroscopy to predict strawberry quality and minimize food waste, extending shelf life and reducing greenhouse gas emissions.
The winners of the Applied Microbiology International Horizon Awards 2024 have been named, including the One Health Microbiome Center at Penn State and researchers Dr. François Thomas and Dr. Helen Onyeaka.
Three interconnected projects will address complex food system challenges through education, research, and practical application. The projects aim to foster a learning environment that bridges the gap between theoretical knowledge and hands-on experience, preparing students for careers in agriculture.
Researchers have developed an antibody that can identify Campylobacter jejuni and inhibit its growth, reducing pathogenicity. The antibody targets a multiprotein complex essential for the bacteria's energy production, making it a potential target for therapy and vaccination.
Researchers have developed a comprehensive database of the 'food microbiome' by sequencing metagenomes from 2,533 foods, identifying 10,899 food-associated microbes. The study shows that these microbes can influence human health and provide insights into how to improve food quality, safety, and authenticity.
A researcher at UC Berkeley has discovered that fungi can transform indigestible plant material into digestible, nutritious food in about 36 hours. The Neurospora fungus is being used to create tasty morsels from food waste, including grain covered with orange Neurospora and moldy bread.
Researchers identify accessory genes linked to nitric oxide production that contribute to Foc TR4's virulence, offering potential treatments and strategies to slow its spread. Monocropping is also identified as a key factor in the disease's success, highlighting the importance of crop diversity.
Researchers found optimal temperature and humidity levels to protect rice from aflatoxins, which are poisonous compounds linked to cancer and immune system suppression. Proper storage conditions include temperatures below 20 degrees Celsius and relative humidity below 75 percent.
Researchers tested hundreds of milk products from dozens of states and found no infectious H5N1 virus, but detected viral genetic material in 20% of samples.
Researchers detected chemical residues from tire wear additives in leafy vegetables grown for human consumption. Concentrations were low but evidence was clear, comparable to drug residues in plant-based foods. Daily intake of these substances varies widely, depending on diet and country of origin.
Lynne McLandsborough's research offers a solution to the sticky sanitation issue in peanut butter and chocolate industries, improving food safety and reducing bacterial illness outbreaks. Her patent-pending method uses a water-in-oil emulsion to kill 99.9999% of Salmonella bacteria.
Scientists at DTU and Lund University have found new enzymes that can remove both the A and B blood antigens and their blocking sugars, enabling the production of universal donor blood. This breakthrough has the potential to reduce logistics and costs associated with storing four different blood types.
Researchers propose a direction of research on 'microbial food production from sustainable raw materials' to produce nutritious and eco-friendly foods. Microbial biomass is rich in protein, emits minimal carbon dioxide, and requires less water and space.
A handheld device developed by Osaka Metropolitan University's team can detect multiple bacterial species within an hour, including disease-causing E. coli and salmonella. The sensor uses organic metallic nanohybrids to distinguish electrochemical signals on the same screen-printed electrode chip.
Belgian scientists developed AI models to predict beer ratings and aroma compounds, improving beer quality. The study analyzed hundreds of beers and used machine learning to connect chemical concentrations with appreciation scores.
A team of researchers used CRISPR-Cas9 gene editing to enhance the nutritional profile and flavor of fungi, creating a new source of plant-based food alternatives. The modified fungi produce heme and ergothioneine, which can improve cardiovascular health benefits.
Researchers at Cornell University found higher bacterial counts in single-serving milks packaged in small paperboard containers, particularly after seven and 14 days of storage. The study suggests that carton-filling machinery may contribute to these higher counts, highlighting the need for improved cleaning and sanitation protocols.
A new study from the University of Illinois examines factors affecting E. coli contamination on five leafy greens, including romaine and spinach. Researchers found that refrigeration significantly reduces E. coli growth on lettuce, while kale and collards are less susceptible due to their natural antimicrobial properties.
Researchers at Imperial College London created a novel molecular toolkit to enhance compound production in yeast communities. The toolkit allowed them to split the resveratrol production pathway, resulting in enhanced production and more stable partnerships between yeast strains.
Letters in Applied Microbiology invites submissions on Pseudomonas biotechnology, covering applied biotechnology and metabolic engineering, as well as novel genetic tools. Early-career researchers are encouraged to share their work, fostering collaboration and inspiring future innovations.
The FAU Microbiome Innovation Center will develop a new curriculum in wholistic plant health and create a culture collection of indigenous beneficial bacteria. The grant will procure a bench top DNA sequencer to drive development of the curated collection, which will become a valuable asset in customizing probiotics for specific plants.
A recent study published in One Health found that feeding dogs raw meat significantly increases the risk of excreting antibiotic-resistant E. coli, a bacteria that can cause life-threatening infections. The researchers emphasized the importance of proper hygiene and sourcing high-quality meat to reduce this risk.
Researchers identified two fungus strains, Cyberlindnera jadinii and Kluyveromyces lactis, with potential probiotic effects on gut inflammation. These strains may offer a new way to develop probiotics and treat inflammatory bowel diseases like Crohn's disease and ulcerative colitis.
Researchers at the University of Houston have discovered that microalgae can be used to sequester carbon dioxide and convert it into mass-produced proteins, lipids, and carbohydrates. This process has the potential to transform food production, treat wastewater, and produce sustainable biofuels.
Researchers found blue light kills both dried cells and biofilms of Listeria monocytogenes, a frequent contaminant of food processing facilities. The pathogen's demise occurred quickest on polystyrene surfaces.
Algae have adapted to cope with nutrient starvation by evolving a new cellular machinery that allows them to use sunlight for growth without iron. This discovery holds promises for biotechnology developments that could enhance crop productivity and support marine ecosystems.
Researchers found that different flours foster distinct bacterial communities, contributing to the variation in sourdough aromas and flavors. The study reveals that bakers can influence the aroma of their sourdough by using different flours.
Researchers warn of risks associated with eating sushi and sashimi, especially for individuals with weak immune systems. The study highlights the importance of adopting a broad approach to combat the spread of antibiotic-resistant bacteria through animal and human health, food production, and environment.
A new filtration process can result in a pasteurization-resistant microbacterium passing into fluid milk if equipment isn't properly cleaned. Microfiltration extends shelf-life by removing bacteria via the removal of bacteria via the microfiltration process.
A newly discovered fungus has been found to transform the toxic compound patulin into less harmful byproducts, offering potential solutions for controlling its presence in food products. The fungus, identified as Acremonium sp., was shown to degrade patulin into desoxypatulinic acid and other compounds, which are significantly less toxic.
Research on minimally processed vegetables reveals unsatisfactory microbiological safety, with Escherichia coli and Salmonella spp. found at high prevalence rates. The study calls for best practice assurance to guarantee products with quality and safety for consumers.
Researchers found that most microbial pairs fail to coexist, challenging the long-held hypothesis that every pair of microbes must also coexist in a bigger community. This study highlights the need for new predictive tools to engineer successful microbial communities, essential for biotechnology applications.