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Apr 3, 2024 · Microbial food spoilage is a major contributor to food waste and, hence, to the negative environmental sustainability impacts of food production and processing.
Jun 7, 2024 · Most countries have documented significant increases in the incidence of diseases caused by microorganisms in food over the past few decades. Microbial hazards in food include bacteria such as Salmonella, viruses such as Norovirus, parasites such as trematodes as well as prions.
Jun 30, 2020 · Some fungi naturally produce antibiotics to kill or stop the growth of bacteria. Researcher Alexander Fleming first discovered antibiotics in 1928 when he returned from holiday to find a fungus, Penicillium rubens, was growing on a petri dish of Staphylococcus aureus bacteria.
Apr 19, 2023 · In this review, we look at the different applications of microorganisms in food, and examine the history, state-of-the-art and potential to disrupt current foods systems.
The direct threat posed by fungi to human health, alarming as it is, is exceeded by the indirect effect of fungal diseases of plants that jeopardize food security worldwide. These fungi are responsible for epidemics that kill or reduce yields of the staple crops that feed billions, including rice, wheat, and corn.
Apr 30, 2018 · Dimethyl-, diethyl-, diallyl-, dipropyl- and dibenzyl-thiosulfinates were synthesized and tested in vitro against bacteria and the model fungus Saccharomyces cerevisiae, human and plant cells...
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In this article, we review some of the best-studied fungi used as food sources, in particular, the cheese fungi, the truffles, and the fungi used for drink fermentation such as beer, wine, and sake. We discuss their history of consumption by humans and the genomic mechanisms of adaptation during artificial selection.
