Microbes
These climate-friendly microbes recycle carbon without producing methane
A newly discovered group of single-celled archaea break down decaying plants without adding the greenhouse gas methane to the atmosphere.
Microbes
More Stories in Microbes
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MicrobesArchaea microbes fold, twist and contort their DNA in extreme ways
Single-celled archaea open and close their Slinky-like genetic material in a clamshell motion, possibly providing easy access to their genes.
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AnimalsSome bacteria are suffocating sea stars, turning the animals to goo
For years, researchers thought an infectious pathogen was behind sea star wasting disease. Instead, bacteria deplete the starfishes’ oxygen.
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Health & MedicineHow some ticks protect themselves from deadly bacteria on human skin
A gene that ticks acquired from bacteria 40 million years ago may help the arachnids keep potential pathogens at bay while feeding on blood.
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Microbes50 years ago, scientists suspected microbes flourished in clouds
In 1970, scientists presented early evidence that microbes in clouds may be alive and kicking.
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MicrobesHow malaria parasites hide from the human immune system
By turning genes on or off, the parasite keeps blood levels low but persistent, so infection doesn’t set off alarm bells for the immune system.
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LifeLife on Earth may have begun in hostile hot springs
What researchers learn at hot springs and seafloor vents may guide the search for life on icy moons and Mars.
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NeuroscienceA mother mouse’s gut microbes help wire her pup’s brain
The pups of mice lacking gut microbes, and the compounds they make, have altered nerve cells in part of the brain and a lowered sensitivity to touch.
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Microbes50 years ago, scientists were on the trail of a brain-eating amoeba
In 1970, scientists were studying a brain-eating amoeba that had been implicated in a newfound disease. Today, infections by the parasite are still poorly understood.
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AgricultureHow does a crop’s environment shape a food’s smell and taste?
Scientific explorations of terroir — the soil, climate and orientation in which crops grow — hint at influences on flavors and aromas.