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The quality of soil and its suitability for growing crops has been important since humans  developed agriculture. Back in 1888, Rhizobium spp. were found living in the roots of leguminous plants; first suggesting the importance of soil microbes. It is now known that soil microbiomes are diverse communities with complex interactions, made up of a vast array of bacteria, fungi, archaea, protists and viruses, which are crucial for carbon and nutrient cycling, plant health and even soil structure.

The August 2018 issue of Microbiology Today focuses on the use of microbes and the roles they can play in food.

The soil microbiome – the community of soil micro-organisms found in soil – is crucial for food security and the health of our soils. Microbiologists are investigating better understanding of the diversity and function of the soil microbiome, and harnessing it as a tool for sustainable agricultural intensification.

The Microbiology Society wrote to the Scottish Government’s Rural Affairs Secretary, Richard Lochhead MSP, to raise evidence-based concerns about the decision not to permit growing genetically modified crops in Scotland.

The Society supports the replacement, refinement and reduction of animals in research. However, when no alternative is available, the use of animals within an approved regulatory framework remains essential. The Society is committed to openness in the reporting of this research.

Welcome to the May 2015 issue of Microbiology Today, which focuses on soil microbiology.

Endemic livestock diseases are found in cows, pigs, sheep and poultry and include mastitis, tuberculosis, avian colibacillosis, and salmonellosis. They are caused by infectious micro-organisms, some of which rapidly evolve to escape control.

Fusarium wilt is caused by a fungus, Fusarium oxysporum f.sp. cubense. The TR4 strain targets Cavendish bananas, as well as many other banana varieties.

Microbiology is vital to preserve a sustainable, safe and secure food supply.