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.
journal_name
Environ Microbioljournal_title
Environmental microbiologyauthors
Cosetta CM,Kfoury N,Robbat A,Wolfe BEdoi
10.1111/1462-2920.15223subject
Has Abstractpub_date
2020-11-01 00:00:00pages
4745-4760issue
11eissn
1462-2912issn
1462-2920journal_volume
22pub_type
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