| Title: | A fungal scent from the cheese |
| Address: | "Bacterial Interactions and Evolution Group, DTU Bioengineering, Technical University of Denmark, Kongens Lyngby, 2800, Denmark" |
| ISSN/ISBN: | 1462-2920 (Electronic) 1462-2912 (Linking) |
| Abstract: | "Assembly of microbial communities is shaped by various physical and chemical factors deriving from their environment, including other microbes inhabiting the certain niche. In addition to direct cell-cell contacts, primary and secondary metabolites impact the growth of microbial community members. Metabolites might act as growth-promoting (e.g., cross-feeding), growth-inhibiting (e.g., antimicrobials) or signalling molecules. In multi-species microbial assemblies, secreted metabolites might influence specific members of the community, altering species abundances and therefore the functioning of these microcosms. In the current issue, Cosetta and colleagues describe a unique volatile metabolite-mediated cross-kingdom interaction that shapes the cheese rind community assembly. The study paves the way of our understanding how fungus-produced volatile compounds promote the growth of a certain bacterial genus, a principal connection between community members of the cheese rind" |
| Keywords: | Bacteria/classification/*growth & development Biofilms/growth & development Cheese/analysis/*microbiology Fermentation/physiology Fungi/classification/*metabolism Microbiota Odorants Volatile Organic Compounds/*metabolism; |
| Notes: | "MedlineKovacs, Akos T eng DNRF137/Danish National Research Foundation/ Research Support, Non-U.S. Gov't England 2020/10/02 Environ Microbiol. 2020 Nov; 22(11):4524-4526. doi: 10.1111/1462-2920.15267. Epub 2020 Oct 11" |
