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Food microbiology is the scientific study of microorganisms, both in food and used for the production of food. This includes microorganisms that contaminate food, as well as those used in its production; for example to produce yoghurt, cheese, beer and wine.
Fungi have the potential to produce sustainable foods for a growing population, but current products are based on a small number of strains with inherent limitations. Here, the authors develop genetic tools for an edible fungus and engineer its nutritional value and sensory appeal for alternative meat applications.
This protocol describes a method for sampling the microbiome of food-processing facilities and analyzing it by using whole-metagenome sequencing. The protocol includes sampling and DNA-extraction and DNA-purification steps optimized for low-biomass samples.
Cheese fermentation and flavour formation are the result of complex biochemical reactions driven by the activity of multiple microorganisms. Here, the authors identify microbial interactions as a mechanism underlying flavour formation in Cheddar cheese.
Companies exploring biotech approaches to flavor and fragrance production must navigate challenges in regulations, market dynamics and public perception. Emily Waltz investigates.
This month's Genome Watch discusses how whole-genome sequencing of bacterial pathogens complements existing techniques for analysing food-borne outbreaks.