URING the course of an investigation on sexuality and related phenomena Din the common wood-rotting mushroom, Schizophyllum commune, a continuing search has been maintained for appropriate genetic markers for use in the work. A wide variety of morphologically aberrant and biochemically deficient strains has accordingly been tested for single locus segregation and for possible linkage with the f...

Microbial agents are among the major causes of deterioration of cultural heritage, strongly affecting our global cultural legacy, the stone, glass, wood and other sources used to fabricate millions of artworks and monuments around the world. However, it is not all about rotting and erosion! Microbial action has been harnessed to clean the surfaces of stone sculptures and buildings and frescoes....

The atmosphere surrounding the food also influences the shelf life of processed foods. For some processed foods, a lowering of oxygen is beneficial, slowing down discoloration of cured meats and powdered milk and preventing rancidity in nuts and other high fat foods. High carbon dioxide and low oxygen levels can pose a problem in fresh produce leading to anaerobic metabolism and rapid rotting o...

Laetiporus sulphureus is an edible wood-rotting basidiomycete, growing on decaying logs, stumps, and trunks of many deciduous and coniferous tree species. This fungus produces relatively large striking yellowish or orange-coloured bracket-like fruitbodies. L. sulphureus is widely consumed as a nutritional food because of its fragrance and texture. In this study, two L. sulphureus strains, MFLUC...

I am always happy to be back in South East Asia – it smells like home, or at least one version of home. I lived briefly in Indonesia as a little girl, and later in Darwin, on Australia’s far north coast. The particular combination – frangipani, diesel, rotting vegetation, with a hint of durian and the promise of something remarkably tasty being cooked on the next block – holds a special place. ...