A new species of truffle fungus, related to the delicacy prized in Southern Europe, was found at the Arboretum by an undergrad researcher.
Bauer Fellow Rachel Dutton has identified three general types of microbial communities that live on cheese, opening the door to using each as a “model” community for the study of whether and how various microbes and fungi compete or cooperate as they form communities, as well as what molecules and mechanisms are involved in the process.
A Harvard Summer School class spurs learning through food, by examining how microbes — bacteria and fungi — can help as well as harm when they get into food, doing much of the work preparing cheeses, beer, soy sauce, and even chocolate.
With the opening of the Weld Hill facility at Arnold Arboretum, staff members and lab equipment are filling the long-awaited space dedicated to botanical research.
Researchers discover how fungi developed an aerodynamic way to reduce drag on their spores so as to spread them as high and as far as possible.
Lichens provide an avenue for student scientific exploration of plant complexity.
Biology Professor Anne Pringle is taking the study of one of the world’s most poisonous mushrooms out of the realm of adventure stories and into the world of ecology, in an attempt to better understand how it spreads.