| Title: | Fungal volatiles mediate cheese rind microbiome assembly |
| Author(s): | Cosetta CM; Kfoury N; Robbat A; Wolfe BE; |
| Address: | "Department of Biology, Tufts University, 200 Boston Ave, Medford, MA, 02155, USA. Department of Chemistry, Tufts University, 62 Talbot Ave., Medford, MA, 02155, USA" |
| ISSN/ISBN: | 1462-2920 (Electronic) 1462-2912 (Linking) |
| Abstract: | "In vitro studies in plant, soil, and human systems have shown that microbial volatiles can mediate microbe-microbe or microbe-host interactions. These previous studies have often used artificially high concentrations of volatiles compared to in situ systems and have not demonstrated the roles volatiles play in mediating community-level dynamics. We used the notoriously volatile cheese rind microbiome to identify bacteria responsive to volatiles produced by five widespread cheese fungi. Vibrio casei had the strongest growth stimulation when exposed to all fungi. In multispecies community experiments, fungal volatiles caused a shift to a Vibrio-dominated community, potentially explaining the widespread occurrence of Vibrio in surface-ripened cheeses. RNA sequencing identified activation of the glyoxylate shunt as a possible mechanism underlying volatile-mediated growth promotion and community assembly. Our study demonstrates how airborne chemicals could be used to control the composition of microbiomes and illustrates how volatiles may impact the development of cheese rinds" |
| Keywords: | Bacteria/classification/genetics/growth & development/metabolism Cheese/analysis/*microbiology Fungi/*metabolism Glyoxylates/metabolism Microbial Interactions *Microbiota/genetics Vibrio/genetics/growth & development/metabolism Volatile Organic Compounds/; |
| Notes: | "MedlineCosetta, Casey M Kfoury, Nicole Robbat, Albert Wolfe, Benjamin E eng 1715553/National Science Foundation/ Research Support, U.S. Gov't, Non-P.H.S. England 2020/09/02 Environ Microbiol. 2020 Nov; 22(11):4745-4760. doi: 10.1111/1462-2920.15223. Epub 2020 Sep 20" |
