Food microbiology articles within Nature Communications

Featured

• Article
  14 March 2024 | Open Access

  Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit

  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.

  • Vayu Maini Rekdal
  • , Casper R. B. van der Luijt
  •  & Jay D. Keasling

• Article
  21 December 2023 | Open Access

  Microbial interactions shape cheese flavour formation

  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.

  • Chrats Melkonian
  • , Francisco Zorrilla
  •  & Ahmad A. Zeidan

• Article
  06 May 2023 | Open Access

  Roles of adenine methylation in the physiology of Lacticaseibacillus paracasei

  The bacterium Lacticaseibacillus paracasei is used in the food industry and as a probiotic. Here, the authors use multi-omics and high-throughput chromosome conformation capture analyses to investigate the roles of a type of DNA methylation (N6-methyladenine modification) in this organism.

  • Jie Zhao
  • , Meng Zhang
  •  & Wenyi Zhang

• Article
  08 February 2023 | Open Access

  Macroevolutionary diversity of traits and genomes in the model yeast genus Saccharomyces

  Here, the authors describe the geographies, hosts, substrates, and phylogenetic relationships for 1,794 Saccharomyces strains. They provide insight into the genetic and phenotypic diversity in the genus, not seen through prior work focused on the model species Saccharomyces cerevisiae.

  • David Peris
  • , Emily J. Ubbelohde
  •  & Chris Todd Hittinger

• Article
  20 March 2019 | Open Access

  Colonization of the human gut by bovine bacteria present in Parmesan cheese

  Some microorganisms may be transferred across the food production chain and, potentially, colonize the human gut. Here, Milani et al. provide strain-level evidence supporting that dairy cattle-associated bacteria can be transferred to the human gut via consumption of Parmesan cheese.

  • Christian Milani
  • , Sabrina Duranti
  •  & Francesca Turroni

• Article
  20 March 2015 | Open Access

  Enterohemorrhagic Escherichia coli senses low biotin status in the large intestine for colonization and infection

  Enterohaemorrhagic Escherichia coli(EHEC) is an important foodborne pathogen that colonizes the large intestine. Here, the authors identify a signalling pathway that controls EHEC adherence to host cells in response to variations in biotin levels, ensuring selective colonization of the large intestine.

  • Bin Yang
  • , Lu Feng
  •  & Lei Wang

• Article
  10 January 2014 | Open Access

  Multiple recent horizontal transfers of a large genomic region in cheese making fungi

  Horizontal gene transfers are known to play an important role in prokaryote evolution but their impact and prevalence in eukaryotes is less clear. Here, the authors sequence the genomes of cheese making fungi P. roqueforti and P. camemberti, and provide evidence for recent horizontal transfers of a large genomic region.

  • Kevin Cheeseman
  • , Jeanne Ropars
  •  & Yves Brygoo