Food Microbiology
Articles tagged with Food Microbiology
As sargassum floods Florida beaches, FIU researchers uncover new use as food-grade ingredient
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.
Radioactive imaging reveals ants’ hidden food networks
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.
Hanyang University ERICA researchers trace chicken domestication on the Korean Peninsula
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.
Microbes contribute a surprisingly large array of proteins in fermented foods
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.
New lactic acid bacteria for plant-based yogurt alternatives
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.
A bacterium from bumblebees can produce vitamin B2 in soya drinks
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.
Pork bones to the rescue: Healing arsenic-poisoned rice paddies with engineered char
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.
Brewing protein from greenhouse gases: A greener, more profitable alternative to farming
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.
Webinar: How to communicate your science to UK policymakers
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.
Study confirms food fortification is highly cost-effective in fighting hidden hunger across 63 countries
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.
Under the Lens: Microbiologists Nicola Holden and Gil Domingue weigh in on the raw milk debate
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.
Healthier, tastier kelp: NUS food scientists boost nutrition and flavour of kombu
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.
New AI model improves accuracy of food contamination detection
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.
New Danish WHO Collaborating Centre to evaluate the health impacts of foods and dietary patterns
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.
Five science-backed ways to make cheese production greener
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.
Winners of Applied Microbiology International Horizon Awards 2025 announced
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.
Can microbes be the good guys? New study reveals Hollywood’s blind spot
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.
Herbs hit the sweet spot to extend shelf life of popular global drink
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.
Cheese fungi help unlock secrets of evolution
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.
How chefs and scientists are using kombucha and kimchi to study microbiology
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.
Healthy food systems: Microbial map reveals countless hidden connections between our food, health, and planet
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.
Frontiers Forum Deep Dive series: Microbial map reveals countless hidden connections between our food, health, and planet
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.
New study finds distinct city-specific gut microbiota linked to diet
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.
New method may transform yoghurt production
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.
NTU Singapore and WHO collaborate to modernize global food safety standards
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.
No more copy-pasting: DNA base editing for better Lactobacillus strains
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.
Antibiotic-resistant E. albertii on the rise in Bangladeshi chicken shops
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.
The gut health benefits of sauerkraut
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.
Researchers uncover role of fungal circadian clock in pathogenicity
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.
Miso made in space tastes nuttier, researchers find
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.
Good and bad bacteria: What microorganisms can do in our food
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 create clove essential oil-based pickering emulsions
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.
Juicing may harm your health in just three days, new study finds
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.
Healthy gut bacteria that feed on sugar analyzed for the first time
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 healthy diet is key to a healthy gut microbiome
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.
Gruyère cheese, or a history of the domestication of bacteria
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...
Yeast as food emulsifier? Easily released protein as strong as casein
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.
Uncovering Salmonella dry surface biofilm
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.
Ugh, my stomach: Identifying amino acids that prevent sporulation in food poisoning
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.
Hot water best for sanitizing in-shell pecans, sanitizers prevent cross-contamination
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.
New study shows how salmonella tricks gut defenses to cause infection
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 predicts the shelf life of strawberries in real time
A new method uses Near-Infrared Spectroscopy to predict strawberry quality and minimize food waste, extending shelf life and reducing greenhouse gas emissions.
Winners of Applied Microbiology International Horizon Awards 2024 announced
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.
UC Riverside awarded $1.5 million for sustainable agriculture initiatives
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.
Campylobacter jejuni-specific antibody gives hope to vaccine development
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.
Can fungi turn food waste into the next culinary sensation?
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.
What’s in the microbiome of the foods we eat?
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.
The banana apocalypse is near, but UMass Amherst biologists might have found a key to their survival
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.
Kenyan crop contamination outbreak inspires grad student to improve rice storage
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.
Pasteurization inactivates highly infectious avian flu in milk
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.
Uptake of tire wear additives by vegetables grown for human consumption
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.
2024 Mahoney Life Sciences Prize goes to food scientist Lynne McLandsborough
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.
Enzymes open new path to universal donor blood
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.
KAIST introduces microbial food as a strategy food production of the future
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.
Rapid, simultaneous detection of multiple bacteria achieved with handheld sensor
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.
AI predicts the taste and quality of beer
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.
It’s hearty, it’s meaty, it’s mold
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.
Higher bacterial counts detected in single-serving milks
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.
Refrigerate lettuce to reduce risk of E. coli contamination, researchers say
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.