New research from food scientists at the University of California, Davis, finds a wealth of potentially health-enhancing compounds and sugar molecules called oligosaccharides within chardonnay wine-grape pomace.
"Our work adds to a growing body of literature that demonstrates the sustainability of current methods of disease control used by apple growers," said Wallis. While previous research investigated this question by looking at just the soil or microbes living on the plant surface, this is the first study to look at the impact of streptomycin on the endophytic leaf microbiomes, which are likely attributing more to host health than the surface microbes.
In a new study published in the Phytobiomes Journal, "Influence of plant host and organ, management strategy, and spore traits on microbiome composition," Dr. Frances Trail and her research group are interested in three factors that might attribute to microbial assemblage: the age of the plant, the organ or tissue type, and the management strategy. They followed a 3-year crop rotation that included corn, wheat, and soybean planted in a single field.
After pouring beer into a glass, streams of little bubbles appear and start to rise, forming a foamy head. As the bubbles burst, the released carbon dioxide gas imparts the beverage's desirable tang. But just how many bubbles are in that drink? By examining various factors, researchers reporting in ACS Omega estimate between 200,000 and nearly 2 million of these tiny spheres can form in a gently poured lager.
For more sustainability on a global level, EU legislation should be changed to allow the use of gene editing in organic farming. This is what an international research team involving the Universities of Bayreuth and Göttingen demands in a paper published in the journal "Trends in Plant Science".
Musty, moldy, smoky or horse dung-like smelling cocoa is not suitable for chocolate production. As part of a larger research project, a team of scientists led by Martin Steinhaus from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has identified the odorants responsible for such off-flavors. The food industry can now use these results to objectively assess the sensory quality of fermented cocoa based on odorant concentrations.
The worldwide adoption of biotechnologies to improve crop production has stalled, putting global food security at risk, according to an international team of researchers led by the University of Birmingham.
American artisan cheese has become increasingly popular over the past few decades. Understanding spoilage concerns and the financial consequences of defects can improve quality, profitability, and sustainability in the American artisan cheesemaking industry. In an article appearing in the Journal of Dairy Science®, scientists from Tufts University took the pulse of artisan cheese producers in the United States through an industry survey.
A new publication offers a comprehensive guide to help plant scientists communicate their work to the world. An Iowa State University scientist who contributed to the multi-institutional effort says it's critical that plant scientists emphasize outreach to make sure plant science is able to meet the demands of climate change and population growth.
One of the most comprehensive statistical analyses of drivers of food insecurity across 65 countries has concluded that household income consistently explains more discrepancy in food security than any other factor, including agricultural land resources and production.