A fungal scent from the cheese

Kovács, Ákos T.

doi:10.1111/1462-2920.15267

Cited by 3 publications

(3 citation statements)

References 9 publications

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“…Secondary metabolites such as lipopeptides are often involved in BFIs. These may act as cues to elicit a specific reaction or interfere directly with another microorganism via chemical warfare 7 , 58 . While the higher surfactin level of the adapted isolates from CoEvo2 lineage likely increased the spreading behaviour 48 , 50 , it also directly contributed to fungal inhibition via its antimicrobial properties 59 , 60 .…”

Section: Discussionmentioning

confidence: 99%

Enhanced surface colonisation and competition during bacterial adaptation to a fungus

Richter,

Blei,

et al. 2024

Nat Commun

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Bacterial-fungal interactions influence microbial community performance of most ecosystems and elicit specific microbial behaviours, including stimulating specialised metabolite production. Here, we use a co-culture experimental evolution approach to investigate bacterial adaptation to the presence of a fungus, using a simple model of bacterial-fungal interactions encompassing the bacterium Bacillus subtilis and the fungus Aspergillus niger. We find in one evolving population that B. subtilis was selected for enhanced production of the lipopeptide surfactin and accelerated surface spreading ability, leading to inhibition of fungal expansion and acidification of the environment. These phenotypes were explained by specific mutations in the DegS-DegU two-component system. In the presence of surfactin, fungal hyphae exhibited bulging cells with delocalised secretory vesicles possibly provoking an RlmA-dependent cell wall stress. Thus, our results indicate that the presence of the fungus selects for increased surfactin production, which inhibits fungal growth and facilitates the competitive success of the bacterium.

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Section: Discussionmentioning

confidence: 99%

Enhanced surface colonisation and competition during bacterial adaptation to a fungus

Richter,

Blei,

et al. 2024

Nat Commun

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“…Secondary metabolites such as lipopeptides are often involved in BFIs. These may act as cues to elicit a specific reaction or interfere directly with another microorganism via chemical warfare 12, 52 . While the higher surfactin level of certain adapted isolates likely increased the spreading behaviour 41, 43 , it also directly contributed to fungal inhibition via its antimicrobial properties 53, 54 .…”

Section: Discussionmentioning

confidence: 99%

Enhanced niche colonisation and competition during bacterial adaptation to a fungus

Richter

Blei

et al. 2023

Preprint

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Bacterial-fungal interactions (BFIs) influence microbial community performance of most ecosystems and elicit specific microbial behaviours, including stimulating specialised metabolite production. Using a simple BFI system encompassing the Gram-positive bacterium Bacillus subtilis and the black mould fungus Aspergillus niger, we established a co-culture experimental evolution method to investigate bacterial adaptation to the presence of a fungus. In the evolving populations, B. subtilis was rapidly selected for enhanced production of the lipopeptide surfactin and accelerated surface spreading ability, leading to inhibition of fungal expansion and acidification of the environment. These phenotypes were explained by specific mutations in the DegS-DegU two-component system. In the presence of surfactin, fungal hyphae exhibited bulging cells with delocalised secretory vesicles and RlmA-dependent cell wall stress induction. Increased surfactin production typically enhances the competitive success of bacteria against fungi, which likely explains the primary adaption path in the presence of A. niger.

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“…In a community environment, the interaction of microorganisms can be neutral, synergistic (cross feeding metabolites) or antagonistic (antimicrobial compounds). In the 'real world' , diverse environmental factors (physical, chemical and biological) impinge on the interaction and growth of microorganisms (41). This is captured in the Baas-Becking tenet from 1934 'everything is everywhere, but the environment selects' (42).…”

Section: Microfloramentioning

confidence: 99%

The enhanced susceptibility of alcohol‐free and low alcohol beers to microbiological spoilage: implications for draught dispense

Quain

2021

J. Inst. Brew.

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The spoilage of six alcohol-free (AFB, ≤ 0.05% ABV) and two low alcohol beers (LAB, ≤ 1.2% ABV) was assessed by challenge testing with microflora from draught beer. Spoilage of AFB and LABs was greater (2-5 x) than two 'control' premium lager beers (4.5% ABV). Measurement of spoilage by challenge testing was reproducible irrespective of the source of draught beer microflora (public house, date, or beer style). Spoilage was correlated with the level of 'fermentables' (glucose + fructose + maltose) in the product but was also dependent on the availability of micronutrients. The addition of ethanol (2-8% ABV) to three AFBs and a LAB resulted only in a modest inhibition of spoilage (collectively 24% at 8% ABV) and, it is suggested, that the complexity of the product composition provides protection. Given the vulnerability of AFBs and LABs to spoilage and susceptibility to microorganisms that are usually supressed by ethanol, it is strongly recommended that low or alcohol-free beer styles are not offered to consumers in the on-trade by conventional long line dispense systems. It is suggested that AFB and LABs in a draught format require innovative, hygienically designed stand-alone dispense systems that remove or significantly minimise the risk of microbiological contamination, growth and associated product spoilage.

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A fungal scent from the cheese

Cited by 3 publications

References 9 publications

Enhanced surface colonisation and competition during bacterial adaptation to a fungus

Enhanced surface colonisation and competition during bacterial adaptation to a fungus

Enhanced niche colonisation and competition during bacterial adaptation to a fungus

The enhanced susceptibility of alcohol‐free and low alcohol beers to microbiological spoilage: implications for draught dispense

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