Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity.
Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity.
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DOI：
10.1016/j.cell.2014.05.041
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发表时间：
2014-07-17
期刊：
影响因子：
64.5
通讯作者：
Dutton RJ
中科院分区：
文献类型：
--
作者：
Wolfe BE;Button JE;Santarelli M;Dutton RJ
需要可处理的微生物群落来弥合微生物多样性模式的观察和解释这些模式的机制之间的差距。我们开发了奶酪皮作为模型微生物群落的多样性特征，并通过开发一个体外系统进行群落重建。对来自10个国家的137个不同的果皮群落进行测序，发现24个广泛分布和可培养的细菌和真菌属是优势群落成员。可再生群落类型的形成与生产的地理位置无关。密集的时间采样表明，这些群落的集合是高度可复制的。在原位观察到的群落组成和演替模式可以在一个简单的体外系统中重现。细菌和真菌群落成员之间普遍存在积极和消极的相互作用。奶酪皮微生物群落代表了一个实验可处理的系统，用于定义影响微生物群落组装和功能的机制。
Tractable microbial communities are needed to bridge the gap between observations of patterns of microbial diversity and mechanisms that can explain these patterns. We developed cheese rinds as model microbial communities by characterizing in situ patterns of diversity and by developing an in vitro system for community reconstruction. Sequencing of 137 different rind communities across 10 countries revealed 24 widely distributed and culturable genera of bacteria and fungi as dominant community members. Reproducible community types formed independent of geographic location of production. Intensive temporal sampling demonstrated that assembly of these communities is highly reproducible. Patterns of community composition and succession observed in situ can be recapitulated in a simple in vitro system. Widespread positive and negative interactions were identified between bacterial and fungal community members. Cheese rind microbial communities represent an experimentally tractable system for defining mechanisms that influence microbial community assembly and function.
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影响因子：
7
作者：
Médigue, C;Krin, E;Danchin, A
通讯作者：
Danchin, A
影响因子：
16.6
作者：
Cheeseman, Kevin;Ropars, Jeanne;Renault, Pierre;Dupont, Joelle;Gouzy, Jerome;Branca, Antoine;Abraham, Anne-Laure;Ceppi, Maurizio;Conseiller, Emmanuel;Debuchy, Robert;Malagnac, Fabienne;Goarin, Anne;Silar, Philippe;Lacoste, Sandrine;Sallet, Erika;Bensimon, Aaron;Giraud, Tatiana;Brygoo, Yves
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Brygoo, Yves
影响因子：
64.5
作者：
Maurice CF;Haiser HJ;Turnbaugh PJ
通讯作者：
Turnbaugh PJ
影响因子：
3.7
作者：
Meersman E;Steensels J;Mathawan M;Wittocx PJ;Saels V;Struyf N;Bernaert H;Vrancken G;Verstrepen KJ
通讯作者：
Verstrepen KJ
影响因子：
3.9
作者：
Feligini, Maria;Panelli, Simona;Lombardi, Angiolella
通讯作者：
Lombardi, Angiolella