Microbes make a home among the starch grains of your sourdough starter. Daniel Veghte, CC BY-SA Sourdough is the oldest kind of leavened bread in recorded history, and people have been eating it for ...

Scientists at the Department of Energy's Oak Ridge National Laboratory have reimagined the capabilities of atomic force microscopy, or AFM, transforming it from a tool for imaging nanoscale features ...

Bacteria are traditionally imagined as single-cell organisms, spread out sparsely over surfaces or suspended in liquids, but in many environments the true bacterial mode of growth is in sticky ...

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Scanning Electron Microscopy (SEM) has revolutionized the realm of microscopic analysis. By delivering astonishingly detailed images of minuscule entities such as insects, bacteria, or even the ...

A laboratory-grown Pseudomonas aeruginosa biofilm. 3D images were acquired by an advanced light sheet theta microscopy system (ClearScope) developed in Columbia’s Department of Biological Sciences.

Nanostructured metal-organic framework coatings mechanically puncture bacteria, stopping biofilms on surfaces without antibiotics or toxic metals and reducing resistance risks. (Nanowerk News) ...

Sourdough is the oldest kind of leavened bread in recorded history, and people have been eating it for thousands of years. The components of creating a sourdough starter are very simple – flour and ...