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Research into a common environmental germ that can cause severe infections in people and animals has raised concern that horses are starting to develop antibiotic resistance towards it. The University of the Sunshine Coast ...
Changing market conditions are increasing the need for cost-effective ways to produce biorenewable chemicals, biofuels and materials that can serve as alternatives to oil-based products. According to Costas Maranas, Robert ...
It's a mild early spring morning at the historic Cottonwood Field Station in western South Dakota, and a herd of 150 Angus steers are scheduled to move to a new pasture rotation. Moving cattle can be tricky and often requires ...
Plastics, medicines, cosmetics—there are very few everyday products that do not rely on using fossil resources. A European research team led by Charité—Universitätsmedizin Berlin is now aiming to revolutionize this cornerstone ...
For the past three decades, a team of archaeologists have been uncovering some of the field's most recent monumental discoveries, relying on gut instinct, persistent hard work, and cutting-edge methods and technologies.
Even though sugars are often framed as simple sources of energy, they also serve as structurally complex and functionally diverse molecules that mediate interactions between organisms. Among these, β-1,2-glucans, which are ...
Researchers in Leiden have, for the first time, observed how a specialized enzyme helps bacteria stay alive when oxygen levels are low, and how that process can be blocked. The study, published in Science Advances, opens ...
The presence of the marine bacterium Vibrio vulnificus, which is potentially dangerous to humans, can now be predicted up to five weeks in advance in the Baltic Sea using artificial intelligence (AI). A research team led ...
Fermentation is one of the oldest methods of preserving food. Long before refrigerators existed, people relied on microorganisms to keep food—including meat—safe to eat. Ph.D. research by VUB researcher Ana Sosa Fajardo (VUB ...
Researchers have discovered how acids on the surface of bacteria give these microscopic organisms their characteristic "rod" shape—by keeping an enzyme at bay that would otherwise turn the cylindrical cells into shape-shifting ...
