New yeast species marks milestone
The National Collection of Yeast Cultures at the Institute of Food Research has added the 4,000th yeast strain to its publicly-available collection.
Institute of Food Research announces test for horse meat
Scientists at the Institute of Food Research on the Norwich Research Park have teamed up with Oxford Instruments to develop a fast, cheap alternative to DNA testing as a means of distinguishing horse meat ...
How Campylobacter exploits chicken 'juice' highlights need for hygiene
A study from the Institute of Food Research has shown that Campylobacter's persistence in food processing sites and the kitchen is boosted by 'chicken juice.'
Straw from oilseed as a new source of biofuels
The bright yellow fields of oilseed rape are a familiar sight at this time of year, but for scientists what lies beneath is just as exciting.
What fuels Salmonella's invasion strategy?
Certain strains of Salmonella bacteria such as Salmonella Typhimurium (S. Typhimurium) are among of the most common causes of food-borne gastroenteritis. Other strains of Salmonella such as S. Typhi are respon ...
First structural insights into how plant immune receptors interact
Researchers at The Sainsbury Laboratory (TSL), Norwich, collaborating with structural biologist Bostjan Kobe in Brisbane, have made a major advance in understanding plant disease resistance.
New yeast species travelled the globe with a little help from the beetles
Researchers from the National Collection of Yeast Cultures (NCYC) at the Institute of Food Research (IFR) have identified a new globe-trotting yeast species that lives on tree-associated beetles. This new ...
How size splits cells: Cells measure surface area to know when to divide
One of the scientists who revealed how plants "do maths" can now reveal how cells take measurements of size. Size is important to cells as it determines when they divide.
Strictly yeast: Ribosomal dance leaves evolutionary footprints
Researchers at the National Collection of Yeast Cultures at the Institute of Food Research have turned a problem in evolutionary biology into a new tool to better understand phylogeny in closely related species. ...
A novel battleground for plant-pathogen interactions
Scientists at The Sainsbury Laboratory in Norwich, with collaborators at Michigan State University and the University of Illinois, have unveiled a new way in which plants perceive pathogens to activate immunity.
Missing link in plant immunity identified
After a 30-year search, scientists have uncovered how an enzyme critical to plants' rapid immune response against microbes is activated.
How bacteria communicate with us to build a special relationship
Communication is vital to any successful relationship. Researchers from the Institute of Food Research and the University of East Anglia have discovered how the beneficial bacteria in our guts communicate ...
Ramularia and the 4 Rs: Resistance gene causes susceptibility to second disease
The gene that has provided spring barley with resistance to powdery mildew for over 30 years increases susceptibility to newly-important disease Ramularia leaf spot.
To grow or to defend: How plants decide
Scientists have discovered how plants use steroid hormones to choose growth over defence when their survival depends on it.
Poultry probiotic's coat clues to ability to battle bugs
IFR researchers have characterised the coat of a potential poultry probiotic, giving the first clues of how it may be used to exclude pathogenic bacteria from chickens.