Microbiologists unravel relationship among plants, mycorrhizal fungi

To feed an increasing global population, world wheat production must increase by 2 percent each year

Researchers test four types of steel byproducts to determine their phosphate removal capacity

The two-year project assessed insect populations in cornfields on 53 farms in eastern South Dakota

Neurodegenerative diseases, such as Alzheimer's and Parkinson's, affect more than 6.4 million Americans, according to the Harvard NeuroDiscovery Center. That number may double in the next 30 years as the population ages, unless medical researchers figure out what's happening at a cellular and molecular level and develop ways to treat or prevent these debilitating conditions.

Using natural soil components to trap pollutants will allow producers to control soil contaminants and reuse draining water while protecting their agricultural crops, according to Mohamed Elsayed, a Fulbright Postdoctoral Scholar in the chemistry and biochemistry department.

Bioprocessing engineer turns agricultural residue into energy storage material.

South Dakota State University food science professor Padmanaban Krishnan received a four-year grant geared toward getting corn co-products to the food market. 

Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer, according to South Dakota State University graduate Marin Plumb.

Consumers may have more palatable low-fat products and milk producers a solution to an industrywide problem through use of a unique strain of lactic acid bacteria, according to Ashraf Hassan, associate professor of dairy science at South Dakota State University.

Corralling desperados with names like bacillus and paenibacillus will require ingenuity and an arsenal of weapons. These outlaws aren't rustling cattle—they're making milk sour and cheese soft and crumbly.