Webinar: How to communicate your science to UK policymakers
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A journey to run a polymerase chain reaction in the kitchen
Did you know an air fryer can thermocycle?
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Rethinking Blastocystis: a One Health perspective on a common and controversial gut protist worth our attention
Here’s the reality: a stool report that reads “Blastocystis detected” still provokes strong reactions. Some clinicians worry and reach for antibiotics. Some laboratories add a note about “uncertain significance.” Patients search online and find polarised claims ranging from harmless commensal to stealth pathogen. The truth is more nuanced and more ...
The world’s fermented foods in health and history
The use of microbes in food fermentation dates back thousands of years; archaeological evidence suggests that fermented beverages such as rice wine were produced in China as early as 7000 BC, while bread and beer were staples in ancient Egypt.
Yeast-plant interactions: nature’s silent partnership for ecosystems and agriculture
Plant–microbe interaction studies have increased greatly in recent years. This sharp increase in studies is attributed to the need to better understand these interactions, which in turn can be used to enhance crop productivity and stress tolerance, reduce fertilizer inputs, and improve plant health. This is vital to meet the ...
Under the Lens video series
The Microbiologist: Under the Lens | Episode 2
In our second episode, Dr Callum Cooper joins Professor Emmanuel Adukwu to talk about all things bacteriophage, from alternatives to antibiotics, social impact, and regulation.
The Microbiologist: Under the Lens | Episode 1
In our first episode, Professor Raquel Peixoto joins Professor Jack Gilbert for a deep dive into coral reefs, microbes, and the future of our planet.
The Microbiologist: Under the Lens | Episode 2
The Microbiologist: Under the Lens | Episode 1
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The Microbiologist provides detailed information on the latest research, topics, reviews, events and news on a wide variety of microbiological topics.
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Listeria: the inconvenient truth that shaped our industry
Director General of the Chilled Food Association, Karin Goodburn MBE, who sits on AMI’s Food Security Advisory Group, reveals why the publication of new Listeria guidance for the UK food industry is regarded as a landmark moment.
We couldn’t get people interested in science - until we started speaking their language
In 2020, Puerto Rico faced a misinformation crisis. Melanie Ortiz Alvarez De La Campa reveals how five STEM undergraduates created a sci-comm organization that helped pass legislation, educated thousands, and created an inclusive database of Caribbean scientists.
The politics behind the global divide in bacteriophage therapy
The therapeutic potential of bacteriophages (or ‘phages’) has been widely dismissed for decades in the West, despite being regularly used to treat patients worldwide in the early and mid-20th century. In an age rife with disinformation, can the true potential of clinical phage technology be communicated to a public already uneasy about scientific intervention?
Life is a rollercoaster: AMI Global Ambassador Chris Greening opens up on his ADHD journey
It can be the quiet moments that give you time to pause, ponder and sort through your tangled thoughts. For Professor Chris Greening, that moment came during a long bike ride last August that led to a ‘classic ADHD moment’.
Introducing AMI’s Diversity & Inclusion Strategy
Just over a month ago, AMI launched its first Diversity & Inclusion Strategy — the culmination of almost two years spent brainstorming, drafting, discussing, editing, and reviewing our role, responsibility, and ambitions within this vital space. Now that our strategy is live and visible to all, we’re proud to share the vision we’ve been building behind the scenes.
Summer Studentship: novel antivirals and host-virus interactions
Jessica Harris reports back on her Summer Studentship at De Montfort University, and her research into how plant-derived compounds affect viruses, and whether combining these antivirals might increase viral inhibition.
Plastic bottles transformed into Parkinson’s drug using bacteria
A drug to treat Parkinson’s disease can be made from waste plastic bottles using a pioneering method. The approach harnesses the power of bacteria to transform post-consumer plastic into L-DOPA, a frontline medication for the neurological disorder.
High-fat diets cause gut bacteria to enter brain, study finds
A new study, performed using mouse models, establishes that live bacteria from an imbalanced gut microbiome can enter the brain via the vagus nerve. The vagus nerve connects the brainstem to the heart, lungs, and major abdominal organs, including the stomach, intestines, liver and more.
What factors influence likelihood and severity of Ebola outbreaks?
Two new papers looked at factors that contribute to how Ebola outbreaks begin and how severe they become. This Q&A looks at how the results could inform public health interventions to prevent pathogen emergence or slow the spread of Ebola and other infectious diseases.
Food security
New gel-based system allows bacteria to act as bioelectrical sensors
Researchers have developed a safe bioelectronic sensor that allows for effective electronic communication even in liquid environments. The system uses the naturally occurring polymer chitosan, acting as a kind of shell to keep the bacteria from escaping.
Clean Water
Medicinal plants with anti-entamoeba histolytica activity: phytochemistry, efficacy, and clinical potential
Reported adverse effects associated with the current first-line treatment for amoebiasis, coupled with the evolution of resistance to it, call for the need to search for plant-based alternatives. This study systematically reviews medicinal plants with activity against Entamoeba histolytica.
Shell game: How oysters enlist help from microbes
Researchers have discovered that oyster microbes might help with the “heavy lifting” of calcification that forms oyster shells. These microbes and the oysters co-express – or coordinate – the expression of certain genes that hint at a chemical “dialogue” between the host and these microbes.
