From the Editor
“Hello, and welcome to the May 2023 issue of Microbiology Today !”
A s I enter my third and final year as Editor of the Magazine, I can’t help but look back over my editorials (and all the wonderful articles!) from past issues and reminisce
In our first issue of 2023, we have a focus on the industrial side of microbiology. We start the issue with an article from Matt Streets at Rawwater. Matt shares with us a discussion on the role of micro-organisms in the ‘souring’ of oilfield reservoirs. This souring is a consequence of hydrogen sulfide produced by sulfate- reducing prokaryotes and leads to the formation of corrosive substances which cause significant damage to production facilities. In his article, Matt describes the processes by which souring occurs, and how this can be modelled and managed effectively. Our second article continues our industrial theme with Oliver Severn from Singer Instruments, who has provided us with an excellent guide on progressing in your career. Oliver reflects on his own transition from academia to industry and has distilled his careers advice into three key steps for people to follow, with lots of practical advice and personal insights. To finish our issue, we have two articles exploring a well-known application of industrial microbiology – the production of mycoprotein. First, Jose Munoz and Jonathon Woods explain the importance of understanding how the human gut microbiota interacts with mycoprotein, given the important role this microbiota plays in our overall health. Munoz and Woods focus their article on key components of mycoprotein – mannan-based glycoproteins (mannoprotein), β -glucan and chitin – and explore the mechanisms by which these components can support the growth of beneficial organisms within the gut microbiota. Continuing our mycoprotein focus, the issue ends with a comment by Angel Li from Enough foods. Angel gives an overview of the impact of the global food system (particularly meat and dairy production) on the climate crisis and how replacing this system with alternative proteins like mycoprotein can help mitigate this. Angel then discusses the growth of start-ups in this area and the obstacles they face to break into the wider food system.
about the fun I’ve had in this role. Despite starting in the middle of a pandemic, it’s been such a pleasure to talk to individuals so passionate about the work they do and to
help convey this passion to you, the reader, in the pages of this magazine. Before I share with you the contents of this issue, I’m delighted to announce that Dr Victoria (Vikki) Easton joins me this year as Deputy Editor of Microbiology Today . Vikki will be working with me before shedding the ‘Deputy’ part of her title and taking over as Editor in 2024.
Hello! I am thrilled to be the new Deputy Editor of Microbiology Today . As Chris said, my name is Vikki, and I am a virologist at the University of Leeds. I first became a member of the Microbiology Society as a PhD student in 2013. If you had told me then that 10 years later I would have a role within the Society, I would
have laughed. Little did I know then that I would attend Annual Conference (almost) every year, let alone that I would look forward to meeting new and old friends there. Since becoming a member, I have been continuously awed by the fantastic community of world-leading scientists within the Microbiology Society, and I see Microbiology Today as a huge part of that community. I am very glad that I have a year of ‘on the job’ training as Deputy Editor, as I feel like I have big shoes to fill by following Chris’ footsteps.
Victoria Easton v.easton@leeds.ac.uk @Vikkieeaston
Chris Randall c.p.randall@leeds.ac.uk @randall_uk
1 Microbiology Today May 2023 | microbiologysociety.org
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