Research Topic: Ecological

Microbial communities inhabiting the surface and gleba of white (Tuber magnatum) and black (Tuber macrosporum) truffles from Russia

mycolabadmin

This research identifies the various microorganisms living inside truffles, particularly Tuber magnatum (white truffle) and Tuber macrosporum (black truffle). The study found that a yeast-like fungus called Geotrichum consistently lives in both truffle types and likely helps with spore dispersal through smell-producing compounds. The researchers discovered that different parts of the truffle have different microbial communities, which explains why truffles have such unique flavors and aromas.

Read More »

Warming and Reduced Rainfall Alter Fungal Necromass Decomposition Rates and Associated Microbial Community Composition and Functioning at a Temperate–Boreal Forest Ecotone

mycolabadmin

Scientists studied how climate change affects the breakdown of dead fungal material in forest soils. They found that warmer temperatures and less rainfall initially speed up decomposition in the first two weeks, but then slow it down later. The microbial communities eating the dead fungi also changed over time, with different bacteria and fungi becoming dominant depending on soil moisture and temperature conditions.

Read More »

Biocontrol of Fusarium oxysporum f. sp. cepae on Indonesian Local Garlic Plants (Lumbu Hijau) Using a Consortium of Bacillus amyloliquefaciens B1 and Arbuscular Mycorrhizal Fungi

mycolabadmin

Researchers in Indonesia developed a natural way to protect garlic plants from a serious fungal disease using a combination of beneficial bacteria (Bacillus amyloliquefaciens) and fungi (arbuscular mycorrhizal fungi). When applied together, these microorganisms reduced disease by 84% while also making the garlic plants grow taller and produce more biomass. This provides farmers with an environmentally friendly alternative to chemical fungicides.

Read More »

Impact of Oxalic Acid Consumption and pH on the In Vitro Biological Control of Oxalogenic Phytopathogen Sclerotinia sclerotiorum

mycolabadmin

Scientists studied how bacteria that eat oxalic acid can control a destructive plant fungus called Sclerotinia sclerotiorum. The fungus produces oxalic acid to damage crops, but when special bacteria consume this acid, they change the soil pH to become more alkaline, which the fungus cannot tolerate. This research shows that pH changes are just as important as removing the acid itself for controlling this pathogenic fungus in agriculture.

Read More »

Differential hypo-osmotic stress responses and regulatory mechanisms of Aspergillus sydowii in amphipod guts and hadal sediments

mycolabadmin

Scientists isolated a fungus from the gut of deep-sea amphipods in the Mariana Trench and discovered how it uniquely adapts to low-salt conditions. Unlike other fungal strains from different habitats, this gut fungus showed special abilities to survive and even thrive when salt levels dropped dramatically. The researchers found that the fungus rapidly rewired its genes and cellular structures to maintain water balance and protect itself, revealing how life in extreme deep-sea environments drives evolution of novel survival strategies.

Read More »

A Fungal Endophyte Alters Poplar Leaf Chemistry, Deters Insect Feeding and Shapes Insect Community Assembly

mycolabadmin

Researchers discovered that a fungus living inside poplar trees helps protect them from harmful insects by boosting the tree’s own chemical defences and producing its own deterrent compound called stachydrine. In laboratory tests, the fungus successfully deterred leaf-eating insects from feeding on poplar leaves. However, in field studies, the endophyte-infected trees attracted more aphids while repelling beetles, suggesting the fungus affects different types of insects differently depending on how they feed.

Read More »
Scroll to Top