Duckweed, often seen as a humble aquatic plant, has long been recognized for its remarkable growth rate and adaptability. However, recent advancements in genome sequencing have brought this plant into the spotlight for its potential applications in agriculture, biofuels, and environmental remediation. Scientists at Cold Spring Harbor Laboratory (CSHL) have released more accurate genome sequences for five duckweed species, revealing specific genes responsible for some of the plant’s most useful traits.

Fungal infections have been a growing concern in recent years, with multidrug-resistant (MDR) strains becoming increasingly prevalent. This trend is particularly alarming given the limited number of effective antifungal drugs currently available. The discovery of a new antifungal compound, mandimycin, offers a glimmer of hope in the fight against these resilient pathogens.

The human body is a complex system of interconnected parts that communicate through various means, including bioelectrical signals. While the nervous system's rapid electrical signaling has long been understood, recent research has revealed that skin cells also emit slow electrical pulses after injury. This discovery, reported in the March 25 issue of the *Proceedings of the National Academy of Sciences*, could have significant implications for wound healing and the development of new medical treatments.

In times of uncertainty, expressions of gratitude can serve as a powerful reminder of resilience and teamwork. This sentiment was vividly expressed by NASA astronauts Suni Williams and Butch Wilmore following their unexpected nine-and-a-half-month stay aboard the International Space Station (ISS). In their first press conference two weeks after returning to Earth, they discussed the challenges and the importance of adaptability in space exploration.

In a groundbreaking experiment, researchers have successfully cultivated miso, a traditional Japanese condiment, in the microgravity environment of the International Space Station (ISS). This research, documented in a study published on April 2, 2025, in the journal *iScience*, sought to understand how fermentation processes behave differently in space compared to Earth. Miso, which is made from fermented soybeans and salt, provided an ideal subject for the team’s investigation into the impact of extraterrestrial conditions on food production, flavor development, and microbial activity.