Articles tagged with Food Microbiology
A recent analysis of prebiotic sodas found that they often contain relatively little prebiotic fiber content and more sugar than marketing claims suggest. Many products include nutrition and functional claims that may be misleading, creating a 'health halo' among consumers.
A team of food scientists found that non-alcoholic beer can be made safer with moderate carbonation, low pH and hops. The most robust protection came from a combination of these factors, which was able to control the growth of five common foodborne pathogens.
Researchers at Kyushu University developed a new food preservation solution using pumpkin peel, creating a nanomaterial that slows deterioration of fruit and reduce transport damage. The material showed good biocompatibility and was effective in suppressing microbial growth and preserving freshness.
Researchers propose a voluntary labelling scheme using 'STABILISED' to indicate products with minimal risk of Listeria infection. The scheme aims to help consumers choose safe products and reduce the number of people falling ill with Listeria infections.
Colorado State University researchers propose strategies to immobilize toxic metals and prevent plant uptake in rice grains, protecting food security and public health. The approach aims to reduce arsenic, cadmium, and mercury contamination in rice paddies using nanomaterials and chemical reactions.
Montana State researchers aim to eliminate harmful bacteria from hydroponic farming systems using electrochemical sensors and biodegradable nanoparticles. The system can automatically detect pathogen concentrations and trigger removal, protecting harvests from damage.
Researchers from Institute of Science Tokyo found that postbiotic foods can improve gum health in adults with mild gingivitis, reducing gum bleeding and inflammation. The study suggests a simple way to support oral health without altering oral care habits.
A new chemical tagging approach has been developed to accurately sequence short peptides without relying on databases, opening possibilities for food science, nutrition, and biomedical research. The method successfully identified all 132 peptides with zero errors, highlighting its accuracy and reliability.
A study analyzing nearly 2,000 human infections with Shiga-producing E. coli found increasing resistance to antibiotics, particularly for tetracycline and sulfisoxazole. The researchers propose a 'One Health' approach to address the issue, focusing on antibiotic stewardship in agriculture, food safety, and environmental controls.
Researchers developed a system to link polyphenol chemical structures with bitterness, acidity, and astringency. Polyphenols found in tea, cocoa, and other foods influence taste sensations, affecting food preferences and digestive responses.
A pilot study discovered over 100 different algae species in German farmland, with blue-green and green algae prevalent during summer, and yellow-green algae during spring and autumn. The research highlights the importance of soil algae in maintaining soil health and fertility.
Researchers identify glycosyltransferase genes that influence stevia's sweet compounds, leading to cleaner taste profiles. Cell-type-specific gene activity may be the reason for limited accumulation of desirable sweet molecules.
Researchers at Florida International University have discovered that sargassum seaweed can serve as a valuable ingredient in everyday foods due to its high content of alginate. The study shows extraction yields of roughly 45% and demonstrates the potential for sargassum as an alternative source to traditionally harvested seaweeds.
Researchers developed a new imaging method to visualize how food spreads through ant groups in real time, offering insights into collective health and potential early warning signs of disruption. The technique allows for precise measurement of food distribution patterns across various species.
Researchers analyzed bone collagen peptides from avian remains found at the Gungok-ri site in South Korea, identifying the presence of chickens and their management during the Proto-Three Kingdoms period. The study's findings provide insights into Korean food culture, agriculture, and animal domestication.
A new study found that microbial proteins make up to 11% of the total protein content in fermented foods and comprise 60% of identified proteins. These microbes convert raw substrates into nutritious products, influencing gut physiology and potentially impacting health outcomes.
Researchers at DTU discover three types of lactic acid bacteria that can effectively produce plant-based yoghurt alternatives, inhibiting harmful bacteria and breaking down sugars. The bacteria also improve the product's texture and extend shelf life.
Researchers at DTU have developed a new method to identify bacteria capable of producing vitamin B2 in soya drinks. A bacterium from bumblebee guts was found to thrive in plant-based dairy alternatives and produce the nutrient in high quantities.
Researchers discover that adding micro- and nano-scale bone char triggers a biological revival in arsenic-contaminated rice paddies, increasing urease and catalase activity and organic carbon levels. The biochar fundamentally alters soil microbiome behavior, reinforcing natural detoxification capacity by shifting microbial gene abundance.
A new study by Beijing University of Chemical Technology proves that feeding methane to bacteria outperforms traditional soy and fish meal in both ecological savings and financial returns. The bacterial alternative eliminates the need for arable land and fresh water, effectively halting deforestation and marine depletion.
A free webinar, part of the Sustainable Microbiology Policy Spotlight journal webinar series, explores how microbiologists can effectively influence policy in the UK. The webinar, featuring senior policymakers and parliamentary affairs professionals, will take place on April 1, 2026, and will be recorded for retrospective viewing.
A comprehensive systematic review found that large-scale food fortification is a highly cost-effective intervention for reducing global malnutrition, with benefits far outweighing costs. The study analyzed 56 studies from 63 countries and found that fortification programs deliver substantial health benefits relative to costs.
Microbiologists Nicola Holden and Gil Domingue discuss the raw milk debate, highlighting the lack of meaningful differences between pasteurized and raw milk. They stress the need for improved consumer protection through clearer product labeling and regulation enforcement.
NUS food scientists develop a healthier, tastier kombu by co-fermenting enzyme-treated kombu with lactic acid bacteria and aroma-producing yeast. The resulting probiotic blend promotes nutrient bioaccessibility and introduces fruity aromas.
Researchers at Oregon State University have developed a deep learning-based model for rapid bacterial contamination detection, eliminating misclassifications of food debris. The enhanced model can reliably detect bacteria in three hours and has the potential to prevent outbreaks and protect consumer health.
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.