Higher scores on a dietary index linked to gut microbiota health are associated with slower biological aging in US adults, according to a large cross-sectional NHANES study. The findings suggest that ...

In an ideal world, every piece of food we eat would be free of pathogens at all times. In the real world, though, where 600 ...

Recent regulatory moves appear to shift the burden of food safety to manufacturers, but they’re already taking steps to ...

Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges. Many bacteriocins are produced by food-grade lactic acid bacteria, a phenomenon which offers food ...

Agriculture has undergone profound transformations in recent decades – from the localized manual field labor of ...

Just like any living organism, the soil has its own metabolism. Plants, worms, insects, and most importantly, microorganisms in the soil, break down organic matter, consume and generate nutrients, and ...

Lactic acid bacteria (LAB) are critical players in the field of microbiology, particularly valued for their roles in the ...

The future of fermented foods lies at the intersection of ancient wisdom and modern science. From beer brewing and sourdough ...

High Point University’s labs are buzzing during the summer with students and faculty collaborating on innovative research on ...

Scientists have converted food waste into biodegradable plastic using bacteria, offering a dual fix for global food and ...

A comprehensive review that combines theory, observations and models for the role of physical forcing on the structure and dynamics of marine ecosystems, including microbial biogeochemical processes.

Humans rely on metaphors to guide a shared understanding of our complex world, and in a novel twist, a faculty member in the ...