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Living World

From toxic fungus to soy sauce superstar

Today the koji mold is a master fermenter, but it has a checkered past

Marvelous misunderstood mistletoe

Best known as a holiday trimming, the parasitic plant is a botanical luminary in its own right. Research suggests it may give as much as it receives from the flora and fauna around it.

How bats keep viruses at bay

Bats cope with myriad viruses, including the one causing Covid-19, with few ill effects. Scientists are probing their immune systems to fathom how they do it. The answers might help infected people, too.

Bent into shape: The rules of tree form

How do trees find their sense of direction as they grow? Researchers are getting to the root — and the branches — of how the grandest of plants develop.

Will the food of the future be genetically engineered or organic? How about both?

Feeding the planet — now and tomorrow — is no small task. Plant biologist Pamela Ronald says sustainability means using every tool in the toolbox.

What makes a tree a tree?

Despite numerous studies and 30-plus genomes under their belts, scientists are still struggling to nail down the defining traits of these tall, long-lived, woody plants

The photosynthesis fix

As world food needs rise, so does the need for faster, more efficient plant growth. Bypassing an error-prone enzyme is one way to do it.

Getting it ripe

From meh to wow: The science of fruit maturation reveals new paths to better flavor

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