Natto: A bacteria-fighting, all-natural probiotic

It's sticky. It's stinky. It's good for you. Natto has been a Japanese staple for generations. But why has this dish made of fermented soybeans been gracing the tables in Japan for so long? While the answer may vary depending ...

Combating antibiotic-resistant Staphylococcus aureus

A research team led by Professor Hongzhe Sun, Norman & Cecilia Yip Professor in Bioinorganic Chemistry and Chair Professor from Research Divison for Chemistry and Department of Chemistry, Faculty of Science, in collaboration ...

Molecule could beat antibiotic-resistant infections

By using their knowledge of how bacteria co-exist and compete with one another in nature, Western University researchers have discovered a compound that can inhibit the growth of Staphylococcus aureus, a deadly bacterium ...

Direct cloning method CAPTUREs novel microbial natural products

Microorganisms possess natural product biosynthetic gene clusters (BGCs) that may harbor unique bioactivities for use in drug development and agricultural applications. However, many uncharacterized microbial BGCs remain ...

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