At many winter holiday tables, cranberries have pride of place as an accompaniment to roast turkey and an ingredient in sparkling cocktails.
This tart little berry is a big part of our seasonal cuisine here in Quebec, and for good reason: in any given year, we're either the second or third largest producer of cranberries in the world.
And scientists at Université de Montréal may have found a natural way to boost production.
In an article in the Journal of Fungi, Bhagya C. Thimmappa, a Ph.D. candidate in the Department of Biochemistry and Molecular Medicine, reported finding that a microbial fungus called Endophytic Champignon 4 (EC4) that colonizes the interior and exterior of cranberry plant roots also promotes the growth of both roots and shoots.
Her research was supervised by professor Gertraud Burger. The microbe was isolated by a team headed by Burger's colleague Franz B. Lang.