Identification of novel fermenting yeast is beneficial to the brewing industry to develop innovations in flavor or processes. In addition, there is a growing interest in sour beers, which are traditionally produced with bacteria such as Lactobacillus and Pediococcus. Here, we characterize a novel yeast, lab strain 'GY7B', and its ability to…

We proposed in the Basic Microbiology Subject for food science and nutrition students, a "hands-on" activity consisting on sampling student's hands for bacterial presence and identification. This is a project to be implemented in multiple laboratory classes throughout the semester, allowing students to learn, and apply general…

Quantification of the many constituents that make up our food, whether they are desirable (vitamins, antioxidants, nutrients) or undesirable (pesticides, toxins), is one of the most practical applications of chemistry. In this study, kombucha, a popular fermented tea beverage, was analyzed using acid-base titration and high-performance liquid…

The activity described in this article engages students in learning about proper meat storage procedures by using the Internet. They apply their knowledge practically through creation of a pamphlet to be displayed in their kitchen at home and a follow-up report on their parents' kitchen procedures; they may also participate in a classic food…

Microbes (by definition) are tiny living things that are only visible through a microscope and include bacteria, viruses, fungi, and protoctists (mainly single-celled life forms such as amoebae and algae). Although people are familiar with the effects of microbes, such as infectious disease and food spoilage, because of their lack of visibility,…

This manual presents a 10-day lesson plan for day camp and after-school program leaders. The activities and experiments described in the manual focus on nutrition and space exploration. Topics covered by the lesson plan and specific projects include: (1) gravity; (2) food spoilage; (3) model rocket building and launching; (4) the basic food…

The issue of antimicrobial resistance in food animal agriculture was addressed by conducting clinical trials to assess alternatives to antimicrobials in dairy calf-raising and developing outreach to three different audiences. Current research was integrated into Extension programs for calf-raisers, animal science and veterinary students, and food…

The near daily news reports on food-borne diseases caused by contaminated produce, dairy, or meats suggests to the public that the safety of the U.S. food supply is in jeopardy. These reports, as well as a general distrust in federal agencies due in part to mad cow disease and toxigenic forms of "E. coli" in ground beef, have resulted in an…

Cultivation of microorganisms such as fungi and bacteria is often not included in scientific inquiries conducted in school because of the difficulty of manufacturing a suitable medium. A method using dry rehydratable film to reduce the need to manufacture a suitable medium and shorten incubation time was developed as an efficient microbial testing…

Biology curricula cover fungi in units on bacteria, protists, and primitive plants, but fungi are more closely related to animals than to bacteria or plants. Like animals, fungi are heterotrophs and cannot create their own food; but, like plants, fungi have cell walls, and are for the most part immobile. Most species of fungi have a filamentous…

According to new research by the London-based consumer group Which? (www.which.co.uk), a computer's keyboard may be harboring the kinds of bugs that can cause a nasty case of food poisoning. "The main cause of a bug-infested keyboard is eating at one's desk," according to a report released by the group. Crumbs and spills can wind up on and between…

The X-ray structure of EmrD, a multidrug transporter protein from Escherichia coli, common bacteria known to cause several food-borne illnesses was determined by scientists at The Scripps Research Institute. The hydrophobic residues in the EmrD internal cavity are likely to contribute to the general mechanism transporting various compounds through…

Biological nitrogen fixation accounts for almost 70 percent of nitrogen for plant growth. If food is to keep abreast of population growth, even more nitrogen must be fixed. For this international research institutes continue the search for natural variants in the bacterial population while also pursuing novel genetic engineering methods. (Author)

Addresses some of the major issues of food irradiation with respect to safety and wholesomeness, including formation of radiolytic products, effects on nutrients, prevention of food-borne illness, development of radiation-resistant bacteria, and formation of afaltoxins. (Author)

While babysitting or preparing home meals, young people (and adults too) sometimes overlook cleanliness procedures. One of the first employment opportunities for teenagers is often in a fast-food restaurant where the safe handling and proper cooking of foods is essential. To teach students about food safety practices, the U.S. Food and Drug…