To make a tasty yogurt, just add ants (and their microbes)
Spiking milk with live ants makes tangy traditional yogurt. Researchers have identified the ants’ microbial pals and enzymes that help the process.
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Spiking milk with live ants makes tangy traditional yogurt. Researchers have identified the ants’ microbial pals and enzymes that help the process.
AI edits to the blueprints for known toxins can evade detection. Researchers are improving filters to catch these rare biosecurity threats.
Bacteriophages designed with AI kill E. coli faster than a well-studied strain, but the tech needs regulation before moving beyond lab dishes.
Calcium, a mineral involved in wound healing, can strengthen the attachment between microbe and skin and make infections hard to shake.
Bats can carry some deadly human pathogens without signs of illness. A new survey shows that other viruses can still be bad for bats.