NWU researcher collaborates in international fungi study
The fungus that spoils bread does not work alone. It has guests hidden deep within its cells – bacteria – with whom it has a mutually beneficial relationship that can be positive or negative for humans. Understanding and modifying this relationship can have a profound impact on the food, medical and agricultural industries.
This is the focus of a four-year international collaboration between the North-West University (NWU) and two universities in the United States.