mykorhiza

Mycorrhiza, a term derived from Greek words meaning "fungus" and "root," describes a symbiotic association between a fungus and the roots of a plant. This mutually beneficial relationship is incredibly widespread, occurring in an estimated 90% of terrestrial plant species.

The fungus, through its vast network of hyphae, extends far beyond the reach of the plant's roots, significantly increasing the surface area for nutrient and water absorption. In return for these vital resources, the fungus receives carbohydrates, primarily sugars, produced by the plant through photosynthesis. This exchange is crucial for plant growth, especially in nutrient-poor soils.

There are several types of mycorrhizae, with the most common being ectomycorrhizae and arbuscular mycorrhizae. Ectomycorrhizae form a sheath around the root tips and penetrate the spaces between root cells, while arbuscular mycorrhizae penetrate the root cells themselves, forming specialized structures for nutrient exchange.

This symbiotic partnership plays a vital role in ecosystem health, influencing plant community structure, soil structure, and nutrient cycling. The presence of mycorrhizae can enhance plant resilience to stress, such as drought and pathogens, and is increasingly recognized for its importance in sustainable agriculture and forestry.