An Osaka Metropolitan University research team has discovered proteins with emulsifying action that can be readily released from yeast cell walls. One of them exhibited emulsifying activity comparable to that of casein, a milk-derived emulsifier.

Food scientists at the National University of Singapore (NUS) have revealed key characteristics of the foodborne pathogen Salmonella dry surface biofilm (DSB), a previously overlooked type of biofilm that commonly exists in dry food processing environments. 

A research team led by Assistant Professor LI Dan from the NUS Department of Food Science and Technology has provided a detailed characterisation of the Salmonella DSBs examining their morphology, single-cell landscape, and response to sanitisation techniques in comparison to traditional WSBs. The efforts of this research offer valuable insights for managing dry biofilms in the food industry.