A new study has found that a naturally occurring soil microbe, Streptomyces coelicolor, can boost protein-building amino acids in wheat. The finding could pave the way for nutrient-rich staple crops — helping combat global malnutrition as fluctuations in weather reduce crop quality.

University of Tennessee AgResearch hosted a ribbon-cutting ceremony at the West Tennessee AgResearch and Education Center highlighting new on-site facilities, precision agriculture equipment and laboratory renovations funded through the American Rescue Plan (ARP).

A research team has outlined how synthetic biology can accelerate discoveries in plant–microbe interactions, offering strategies to enhance disease resistance, engineer synthetic symbioses, and manipulate root microbiomes.

A new study in Biochar reveals that nitrogen-fortified nanobiochar could significantly improve soil fertility and rice yields while reducing dependence on synthetic fertilizers. Researchers from Sher-e-Kashmir University of Agricultural Sciences and Technology, India, found that combining a reduced nitrogen fertilizer dose with nanobiochar enhanced both soil properties and crop performance in nitrogen-deficient soils.

University of Maryland researchers discovered the gene that makes a rare form of wheat grow three ovaries per flower instead of one. Since each ovary can potentially develop into a grain of wheat, the gene could help farmers grow much more wheat per acre. Their work was published on October 14, 2025, in the journal Proceedings of the National Academy of Sciences.

Researchers at Okayama University of Science (OUS) have developed a new wine grape variety, “Muscat Shiragai,” by crossing the rare wild Shiraga grape—found only in Okayama Prefecture—with Muscat of Alexandria. The team, led by Professor Emeritus Takuji Hoshino, has filed for official registration of the new variety with Japan’s Ministry of Agriculture, Forestry and Fisheries. The project, launched in collaboration with Kurashiki City and Funao Winery, aims to revitalize the region through locally branded wine production. Early tastings of Muscat Shiragai grapes and wine have been well received for their sweetness, smooth flavor, and subtle Muscat aroma.