Fungal volatiles mediate cheese rind microbiome assembly
Fungal volatiles mediate cheese rind microbiome assembly
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DOI：
10.1111/1462-2920.15223
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发表时间：
2020-09-20
影响因子：
5.1
通讯作者：
Wolfe, Benjamin E.
中科院分区：
文献类型：
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作者：
Cosetta, Casey M.;Kfoury, Nicole;Wolfe, Benjamin E.
在植物、土壤和人类系统的体外研究中，已经表明微生物挥发物可以调节微生物-微生物或微生物-宿主的相互作用。这些以前的研究经常使用与土壤系统相比人为高浓度的挥发物，并且没有证明挥发物在调节群落水平的动态中所起的作用。我们使用臭名昭著的挥发性奶酪皮微生物组来鉴定对五种广泛存在的奶酪真菌产生的挥发物做出反应的细菌。干酪弧菌在接触所有真菌时具有最强的生长刺激作用。在多物种群落实验中，真菌挥发物引起了弧菌主导的群落的转变，这可能解释了弧菌在表面成熟的奶酪中广泛存在的原因。RNA测序证实乙醛分流的激活可能是挥发性物质介导的生长促进和群落组装的一种机制。我们的研究展示了如何使用空气中的化学物质来控制微生物群的组成，并说明了挥发物可能如何影响奶酪皮的发育。
In vitrostudies 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 toin situsystems 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 caseihad the strongest growth stimulation when exposed to all fungi. In multispecies community experiments, fungal volatiles caused a shift to aVibrio-dominated community, potentially explaining the widespread occurrence ofVibrioin 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.