IMG_3928_Weybridge_header

Feature Articles

Feature Articles are longer pieces that examine timely topics, exciting new developments, and unsolved mysteries in fermentation.

Phage2

Can good viruses keep bad bacteria out of fermented foods?

Food scientists have developed a diverse toolkit to help food producers keep pathogens out of fermented foods, including pasteurization, raw ingredient and end-product testing, and the addition of natural preservatives. Over the past decade, a new technology using viruses that attack pathogenic bacteria (bacteriophages), has emerged on the market as a potential addition to this food safety toolkit. Here we explain the science of using good viruses to kill bad bacteria in fermented foods.

[click to view the full story]

IMG_2352

Wooden Boards for Cheese Aging: Reviewing the Science

Wooden boards are widely used for aging cheese in Europe and America. While their use has an established track record for utility and safety, it has also been the subject of debate. Food safety regulations on both sides of the Atlantic require food contact surfaces to be sanitizable, and wooden boards are rough and porous, and therefore difficult to disinfect. [click to view the full story]

washed on black_trio-01_LR

Beyond B. linens: How cheese rinds get their color

When it comes to giving credit for those pungent orange rinds, most people cite the bacterium B. linens (formally Brevibacterium linens). But recent research suggests that B. [click to view the full story]