Ecologist Karen K. Lips wants to protect wild salamanders from exposure to a deadly new fungal infection spreading through the pet trade.
Frog legs are a culinary tradition in many cultures—featured in French and Cantonese cuisine, among others—and have been showing up in American cuisine as well, often as a culinary curiosity. In a recent article in the Washington Post, for example, frog legs were presented as a delicacy that could become more popular with American consumers if presented in a new way.
Tim Birkhead explains what song bird research can contribute to human health, Surprising Science describes the evolution of a feline’s roar (or meow), a Geophysical Research Letters study assesses the world’s dwindling groundwater supply, Nature News interviews Gabriela Chavarria—the U.S. Fish and Wildlife Service’s top science adviser—and Chris Palmer’s book reveals faking in nature videos. Here are stories in ecology from the last week in September.
Scientists have found that the parasitic fungus Ophiocordyceps unilateralis has possibly been invading carpenter ants (Camponotus) for 48 million years. The parasite not only infects the ant, but it manipulates the ant’s behavior, influencing it to bite the underside of the leaf at the veins. Once the ant hits an optimal location, the fungus grows rapidly, killing the ant and preparing it to release a new spore.