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A natural extract from the fungus, pseudozyma aphidis, could significantly increase agricultural yields while also improving the quality and taste of produce, according to a new study by Hebrew University of Jerusalem (HU) researchers.
The method reported in Plant Physiology improves the firmness and natural sugar content of crops such as tomatoes and melons while significantly boosting production without using synthetic fertilizers and pesticides, which contribute to soil and water pollution. Because it uses stable microbial secretions instead of live cultures, it ensures consistent and reliable performance.
While previous studies have shown that live cultures of certain fungi can help plants grow, the application of live organisms in large-scale farming is often difficult due to varying climate conditions and the unpredictability of how the colonies will establish themselves on different hosts.
This research—led by Prof. Maggie Levy alongside researchers Anton Fennec and Neta Rotem of the HU Robert H. Smith Faculty of Agriculture, Food & Environment—focuses on an extract derived from the yeast-like fungus Pseudozyma aphidis rather than the live fungus itself, which eliminates the dependency on living fungal colonies and leads to more consistent, repeatable results in the field environment. Pseudozyma aphidis is an epiphytic fungus that induces plant resistance against pathogens.
Faster Growth and Better Taste
The team tested the extract on three major crop families: cereals (corn), cucurbits (melon), and solanaceous plants (tomato), and showed improvement across nearly every plant stage development:
- Better Germination: Treated tomato seeds displayed an 18% increase in germination rate, while corn and melon seeds increased by approximately seven percent.
- Early Flowering: Plants treated with the extract flowered one to two weeks earlier than those in the control group.
- Increased Yield: The treated tomato plants produced 60% more ripe fruit by weight compared to the control group. Melon plants showed a weight increase five times greater than the untreated plants.
- Enhanced Quality: Beyond the mass and quantity, the produce of the treated plants was of higher quality than the control. Tomatoes were found to be firmer and received higher scores in sensory taste tests for sweetness and aroma.
The researchers determined that the fungus promotes growth through several mechanisms, including the production of auxin-like molecules, which are natural plant hormones, and siderophores, which assist plants in absorbing iron from the environment.
A Sustainable Future
The study highlights the potential for this extract to serve as a valuable tool for green agriculture. By improving the efficiency of plant growth and the nutritional value of the produce, this approach supports the broader goal of global food security without the environmental footprint of synthetic chemicals.
“Our findings demonstrate that the extract of compounds secreted by Pseudozyma aphidis acts as an effective agent for enhancing both the quantity and the quality of agricultural produce,” said Prof. Maggie Levy. “By utilizing a natural extract rather than live cultures, we can provide farmers with a more reliable and eco-friendlier tool to increase yields and improve the flavor of the food on our tables.”
The team plans to continue refining the extraction process to further identify the specific compounds responsible for these growth-promoting effects.
The research was supported by the Israeli Ministry of Agriculture and Rural Development.
The research paper titled “Make it grow: Pseudozyma aphidis extract promotes plant growth” is now available in Plant Physiology and can be accessed at https://doi.org/10.1093/plphys/kiag079.
Researchers:
Anton Fennec, Neta Rotem, Maggie Levy
Institutions:
The Institute of Environmental Sciences, Department of Plant Pathology and Microbiology, the Robert H. Smith Faculty of Agriculture, Food & Environment, The Hebrew University of Jerusalem
A.I
May 28, 2026
Tags: pseudozyma aphidis Robert H. Smith Faculty of Agriculture