See also stories tagged with Fungus
Imagine ordering a truffle dish in a fancy restaurant, and you might picture pricey gourmet mushrooms from France or Italy. But recent decades have seen an upstart on the truffle scene. Today, one of the world's largest producers ...
Among the various plastic recycling methods being explored, one promising approach is biological plastic recycling, also known as biorecycling, which utilizes enzymes or microorganisms to break down polymer molecules. One ...
Madagascar is home to seven species of baobab trees, of which six are found nowhere else on the planet. Many of the trees have been alive for well over 1,000 years. The ancient trees have become symbols of Madagascar itself. ...
Scientists have long known that fungi are resilient, but a new study suggests that some strains might survive every step of the long, brutal trip to Mars. In a paper published in Applied and Environmental Microbiology, researchers ...
Sequencing the DNA of all complex life in the UK and Ireland could generate up to almost £3 billion for the economy across agriculture, conservation, and research over the next 30 years, according to a new report.
The molecular structure of an enzyme from a marine bacterium with potential industrial uses has been determined by RIKEN researchers. The insights they have gained could help make a range of useful compounds through genetic ...
A new report led by Conservation International and IUCN, published today in Oryx, warns that over 40% of more than 8,500 soil‑dependent species are at risk of extinction or Data‑Deficient on the IUCN Red List of Threatened ...
Tiny organisms on the ground—bacteria and fungi—have a "superpower" that allows them to reach up into the atmosphere and pull down the rain, according to a recent study.
Decomposition of dead leaves in Veluwe forests has declined by tens of percent since the turn of the century. Meteorologists from Wageningen University & Research discovered this in an analysis of long-term measurements. ...
Beans of the cacao plant, Theobroma cacao, are used in chocolates, pharmaceuticals and other products, but they're under threat. Increased drought associated with climate change has already begun to stress cacao-growing regions ...
