Plants, which are the primary source of food and animal feed, are not only affected by diseases during their growth but also following harvest and subsequent storage. Especially fungi that can efficiently degrade organic matter cause substantial losses of this valuable resource. Such losses can be prevented if adequate countermeasures are implemented. A recent study demonstrates how microbial markers can be used for the early detection of disease progression. Reliable biomarkers can be specifically targeted in the future to reduce food waste and to improve the storability of agricultural goods.
Enzymes are playing the first violin, the cell is hosting a perfectly coordinated orchestra and reserachers are the composers? Instead of sounds they produce fragrances? Our musical thought experiment demonstrates the complex production processes of biotechnology with aromatics as an example.
Scientists from the Department of Biotechnology at the University of Natural Resources and Life Sciences (BOKU) Vienna and the Austrian Centre of Industrial Biotechnology (acib) discovered a gene switch in yeast, that was able to change twelve genes – and thereby the metabolic process of yeast as a whole. This work explains evolutionary events that happened more than 120 million years ago. The results have recently been published in the scientific journal Nature Communications and have the potential to be used in the food and feed industry and for the production of bio fuels and new building blocks for bioplastics.
Antibiotic-resistant bacteria are not only restricted to clinical environments, nor do they always pose an immediate danger for humans. Various environmental niches are occupied by complex microbial communities that also include members that can carry one or different antibiotic resistances. The plant microbiome often harbors highly competitive microorganisms that can shield of pathogens and contribute to the host’s health. In their latest study researchers from acib-partner TU Graz have focused on antibiotic resistances in a common salad plant and found that the indigenous enterobacterial community contributes to the highly interesting profile.
The responsible transport gene that allows the production of lemon acid in large quantities was recently discovered. A breakthrough!
What lies behind the data shown on a LCD screen? What do the numbers express and moreover, can we trust them? Is the value displayed correct and can we deduct the right conclusion to set a responsive course of action?
Sugar is not only a widely used food ingredient but can also be used as possible starting point for high-added-value products. The European research consortium of CARBAFIN explores different ways to make use of sugar beet biomass: the sugar components glucose and fructose are starting points for the production of important ingredients for not only food/feed but also cosmetics. Besides, fructose can be further converted to a platform chemical, which is applied to the production of bioplastics, biofuels or biopolymers, as well as resins. In other words, CARBAFIN people sweeten our lives!
Microorganisms play a crucial role for the health and well-being of higher organisms. Host-specific microbial communities of varying complexity form the so-called microbiota. It can consist of several thousand microbial species and includes bacteria, archaea and fungi. These microorganisms exchange a plethora of metabolites with their hosts and can modulate their functioning. Such interactions equally affect humans, animals and plants. This provides us with novel strategies to counteract various diseases and increase the resistance of higher organisms towards abiotic and biotic stresses by modulating the microbiota.
Pink, fat and healthy – that’s how we visualize the ideal pig. But what if Pink Beauty’s stomach is upset? There can be a range of consequences from stress to enteritis, from reduced fattening performance for the industry to a decline of meat quality for the consumer. In a recent survey conducted by the Austrian Centre of Industrial Biotechnology (acib), University of Natural Resources and Life Sciences (BOKU) and IPUS GmbH Rottenmann, scientists sort to find out how acidification during feed digestion can be managed and which natural feed additives support animal health and welfare.
Meat is very fastidious and resource-demanding in its production, still the wastage of spoiled meat products is enormous. Nowadays, a plethora of preservation techniques is available, but many of them cannot fulfill consumer’s demands or are not implementable for industrial production. We evaluated a novel method that is based on bacterial metabolites, which are produced by highly competitive microorganisms that colonize plants and protect them from pathogens. The conducted analyses lead to the conclusion that the microbial load in certain meat products can be significantly reduced by applying nature-based diazine derivatives that are typical metabolites of such beneficial bacteria.