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.
Scientists uncover mechanism for natural plant immunity
Scientists in Norwich and China have, for the first time, uncovered exactly how an immune receptor mediating plants' natural immunity to bacteria works.
Why crop rotation works
Crop rotation has been used since Roman times to improve plant nutrition and to control the spread of disease. A new study to be published in Nature's 'The ISME Journal' reveals the profound effect it has on enriching soil w ...
New way to improve antibiotic production
An antibiotic has been found to stimulate its own production. The findings, to be published in PNAS, could make it easier to scale up antibiotic production for commercialisation.
The world's favorite fruit only better-tasting and longer-lasting
Tomatoes, said to be the world's most popular fruit, can be made both better-tasting and longer-lasting thanks to UK research with purple GM varieties.
Mining the botulinum genome
(Norwich BioScience Institutes) Scientists at the Institute of Food Research have been mining the genome of C. botulinum to uncover new information about the toxin genes that produce the potent toxin behind ...
Proteins called membrane transporters will be key to sustainable food production
Of the present global population of seven billion people, almost one billion are undernourished. At the same time, we are close to the sustainable limit of 15 percent of Earth's surface that can be exploited for food production. ...
The science of spring flowers—how petals get their shape
Why do rose petals have rounded ends while their leaves are more pointed? In a new study published April 30 in the open access journal PLOS Biology, scientists from the John Innes Centre and University of East Anglia, UK, re ...
Contact killing of Salmonella by human faecal bacteria
Our gut is home to trillions of bacteria, numbering more than the cells in the rest of our body, and these bacteria help us to digest our food, absorb nutrients and strengthen our immune system. This complex ...
Cheers to better beer and disease resistance
For the first time in nearly a century drinkers will be able to taste beer made from Chevallier, the classic heritage barley from the Victorian period.
Reliably higher levels of healthy compound in Beneforte broccoli
Field trials and genetic studies have shown that a new variety of broccoli reliably yields higher levels of a health-promoting compound.
Poultry probiotic cuts its coat to beat bad bacteria
A strain of probiotic bacteria that can fight harmful bacterial infections in poultry has the ability to change its coat, according to new findings from the Institute of Food Research.