Invasive, deadly fungi are on the rise. In its first-ever Fungal Priority Pathogen List, the World Health Organization says these are the most important.
Scientists who study mushrooms get a boost from a network of sophisticated aficionados who tromp through the forests observing oddball species and sharing valuable information about their finds.
Without yeast, bread wouldn't rise and beer wouldn't foam. As Nicholas Money's new book, The Rise of Yeast, points out, it leaves its mark on other foods, too, including coffee, and even chocolate.
Edible mushrooms, not the psychedelic ones, are low in calories and high in fiber and antioxidants. But despite the hype, scientists are just now looking into how they might fight disease in humans.
Cheese rinds may seem simple, even discardable, but the microbial world they contain is complex. Among their inhabitants: bacterial swimmers that hop on highways of fungal tendrils to get around.
The rise of organic produce has sparked a new interest in using biopesticides like fungi to kill insects, instead of traditional synthetic ones. But they are still just a tiny segment of the market.
Meet Kate Rubins, a virus-hunter turned astronaut. When she sequenced DNA in space for the first time, she opened the door to a new era in space biology.
Among the microbes that live in us and on us, bacteria have gotten most of the attention. Now scientists are exploring the fungi and their effects on health.