Fungal Species:  Candida

A survey of bacterial and fungal community structure and functions in two long-term metalliferous soil habitats

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Scientists studied how bacteria and fungi adapt to living in soils contaminated with mercury at two former nuclear weapons sites in the United States. They found that bacterial diversity decreased in highly contaminated areas, while fungi remained relatively stable. The research identified specific microbes that can help clean up mercury pollution and showed that the amount of mercury that microbes can actually access is different from the total amount of mercury in the soil.

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Therapeutic Potential of Bioactive Compounds in Edible Mushroom-Derived Extracellular Vesicles: Isolation and Characterization of EVs from Pleurotus eryngii

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Scientists have isolated and studied tiny capsule-like particles called extracellular vesicles from the oyster mushroom Pleurotus eryngii. These vesicles, which are naturally produced by the mushroom, contain beneficial compounds like antioxidants that help protect cells from damage. The researchers found that vesicles from mushroom mycelium (the root-like part) were of higher quality and had stronger antioxidant effects than those from the fruiting body. These findings suggest that mushroom-derived vesicles could potentially be developed into health supplements or therapeutic treatments.

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In Vitro Antioxidant and Antimicrobial Activities of Two Edible Mushroom Mycelia Obtained in the Presence of Different Nitrogen Sources

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This research explored how different growing conditions affect the health-beneficial properties of two edible mushroom species. The scientists found that changing the nitrogen source in the growing medium could enhance the mushrooms’ ability to fight microbes and act as antioxidants. This has important implications for developing natural food supplements and functional foods. Impacts on everyday life: • Provides new ways to produce healthier mushroom-based food products • Offers natural alternatives to synthetic preservatives and antioxidants • Helps improve the nutritional value of mushroom-based foods • Contributes to the development of natural antimicrobial ingredients for food preservation

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